Creole Shrimp and Grits

Ingredients

• 1 lb (450g) fresh shrimp, peeled and deveined 1 lb (450g) fresh shrimp, peeled and deveined
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 2 tablespoons (30ml) Worcestershire sauce 2 tablespoons (30ml) Worcestershire sauce
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste) 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste)
• 1/2 teaspoon (2.5g) dried thyme 1/2 teaspoon (2.5g) dried thyme
• Salt and black pepper to taste Salt and black pepper to taste
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 cup (180g) stone-ground grits 1 cup (180g) stone-ground grits
• 4 cups (960ml) water 4 cups (960ml) water
• Optional garnish: chopped green onions and fresh parsley Optional garnish: chopped green onions and fresh parsley

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 30g (Sugar: 4g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery, and sauté until they become tender and translucent.
2. 2.
   Add the minced garlic to the skillet and cook for an additional minute until fragrant.
3. 3.
   Stir in the diced tomatoes, Worcestershire sauce, paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook the sauce for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
4. 4.
   While the sauce is simmering, prepare the grits. In a medium saucepan, bring the water to a boil. Slowly whisk in the grits, reduce the heat to low, and cover the saucepan. Cook the grits for about 20-25 minutes, stirring occasionally, until they reach a creamy consistency.
5. 5.
   Once the sauce has thickened, add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
6. 6.
   Serve the shrimp and Creole sauce over a bed of creamy grits. Garnish with chopped green onions and fresh parsley, if desired.

Treat your ingredients with care...

• Shrimp — Ensure that the shrimp are fresh and deveined for the best flavor and texture. Avoid overcooking them to prevent toughness.
• Stone-ground grits — Use stone-ground grits for a more authentic and flavorful experience. Follow the cooking instructions on the package for the best results.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier dish or reduce it for a milder flavor.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the Creole sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the sauce during the last few minutes of cooking.
• Feel free to customize the spice level by adjusting the amount of cayenne pepper or adding hot sauce to taste.
• To make the dish more indulgent, you can add a splash of heavy cream to the grits for extra creaminess.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve Creole Shrimp and Grits hot, with the shrimp and sauce generously spooned over the creamy grits. Garnish with chopped green onions and fresh parsley for added freshness and color.

Presentation advice

For an appealing presentation, arrange the shrimp and sauce neatly over the grits. Drizzle a little extra sauce on top and sprinkle with the garnishes. Serve in individual bowls or on a large platter for family-style dining.