Wednesday, February 22, 2012

Creole Shrimp & Grits

Here's a meal that comes together in no time and is full of flavor. It's perfect for a busy weeknight. We enjoyed this recipe for Mardi Gras last night in our house. You can adjust the spice level by changing the amount of Creole seasoning and cayenne pepper.

Creole Shrimp & Grits
1 cup quick-cooking grits
salt & pepper
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup chives, minced
1/4 cup canola oil
2 large garlic cloves, minced
1 pound medium shrimp, shells & tails removed
1 tablespoon Creole seasoning
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1/2 cup dry white wine

Prepare the grits...
Bring 4 cups of water to a boil in a medium pot. When the water is boiling, slowly add the grits and stir. Cover and boil on low heat, cover and cook for about 7 minutes. Stir the grits occasionally. Add the cheese, chives, and salt & pepper to taste and stir to mix and melt the cheese. Cover and keep warm until ready to serve.

Cook the shrimp...
Heat the olive oil in a large skillet over medium heat. Add the garlic, shrimp, and spices. Cook until the shrimp start to turn opaque (about 2 minutes). Add the wine and simmer for about 5 more minutes until sauce is reduced slightly and shrimp is thoroughly cooked.

Place a generous serving spoon full of grits in a bowl. Top with Creole shrimp and wine sauce.

recipe adapted from Food & Wine Magazine, September 2010

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