Louisiana Creole Spicy Shrimp and Grits

Ingredients

This adaptation takes inspiration from the original Portuguese dish Tíbias de Braga but incorporates the distinct flavors and ingredients of Louisiana Creole cuisine. The original dish features sausages and potatoes, while this adaptation replaces them with succulent shrimp and creamy grits. The spices used in the original dish are also modified to include the signature Creole seasoning, adding a spicy and aromatic twist to the recipe. We alse have the original recipe for Tíbias de Braga, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 tbsp (15ml) olive oil 1 tbsp (15ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp (5g) paprika 1 tsp (5g) paprika
• 1/2 tsp (2.5g) cayenne pepper 1/2 tsp (2.5g) cayenne pepper
• 1/2 tsp (2.5g) dried thyme 1/2 tsp (2.5g) dried thyme
• 1 cup (185g) stone-ground grits 1 cup (185g) stone-ground grits
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tbsp (28g) butter 2 tbsp (28g) butter
• Salt and black pepper, to taste Salt and black pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, and sauté until they become tender and slightly caramelized.
2. 2.
   Add the minced garlic to the skillet and cook for an additional minute.
3. 3.
   Season the shrimp with paprika, cayenne pepper, dried thyme, salt, and black pepper. Add the seasoned shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
4. 4.
   In a separate saucepan, bring the chicken broth to a boil. Slowly whisk in the grits and reduce the heat to low. Cook the grits according to the package instructions, stirring occasionally to prevent lumps.
5. 5.
   Once the grits are cooked, stir in the heavy cream and butter until well combined. Season with salt and black pepper to taste.
6. 6.
   To serve, spoon a generous portion of the creamy grits onto a plate and top with the spicy shrimp. Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.
• Stone-ground grits — Use stone-ground grits for a more authentic and flavorful texture. Follow the package instructions for the correct cooking time.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the shrimp while cooking.
• If you prefer a creamier texture, stir in some grated cheddar cheese into the grits before serving.
• To save time, you can use pre-cooked shrimp and simply heat them through in the skillet with the spices.

Serving advice

Serve the Spicy Shrimp and Grits hot, with a squeeze of fresh lemon juice over the shrimp for a burst of citrus flavor. Pair it with a side of crusty French bread to soak up the delicious sauce.

Presentation advice

For an elegant presentation, arrange the creamy grits in a mound on the plate and place the spicy shrimp on top. Garnish with a sprig of fresh parsley and a lemon wedge on the side.