Did you ever have a recipe and think, all this work and it is not as good as it could be? Well, I LOVE SHRIMP AND GRITS!!! and I love creole flavoring. The following is the recipe from Southern Living, January 2009. It looked good, so I tried it.
Peel and devein 2 pounds of shrimp, reserving shells;
Bring shells and 4 cups water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.
Heat 1/4 c. oil in a Dutch oven over medium heat; stir in 1/3 c. flour, and cook, stirring constantly, until flour is caramel colored (about 8 to 10 minutes).
Add one medium onion, 1 stalk of finely chopped celery, 2 cloves of garlic and 1 medium bell pepper and cook, stirring often, 5 to 7 minutes or until tender.
Stir in 2 cups shrimp broth, 1 can of tomato paste, 1 bay leaf, 1 1/2 t. of Creole seasoning, 1 t. of lemon juice and 1/2 t. of Worcestershire sauce. After eating this dinner, I think the recipe is fine up to here. I would cut the tomato paste in 1/4. Double the Creole seasoning, use a whole lemon, 1 T. of Worcestershire and add either cayenne pepper or tabasco sauce. The sauce needed to be a lot hotter.
Reduce heat to low, and cook, stirring occasionally, 45 minutes.
Add shrimp, and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.
3. Meanwhile, bring milk, 2 1/2 cups water, and salt to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened.
Serve Creole Shrimp over grits.
Overall, good but not great. I usually make the recipe as stated and then make it again the way I think it needs to be improved. This recipe definitely needed HEAT! and less tomato sauce.
Tell me your ideas to improve this recipe.
- 2 pounds unpeeled, medium-size raw shrimp (26/30 count)
- 1/4 cup vegetable oil
- 1/3 cup all-purpose flour
- 1 medium onion, finely chopped
- 2 celery ribs, chopped
- 1 medium-size green bell pepper, chopped
- 2 garlic cloves, chopped
- 1 (6-oz.) can tomato paste
- 1 bay leaf
- 1 1/2 teaspoons Creole seasoning
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2 1/2 cups milk
- 1 teaspoon salt
- 1 1/2 cups uncooked quick-cooking grits