Creole Shrimp And Grits
July 02, 2022
- Serving Size: 1 (574.3 g)
- Calories 767.3
- Total Fat - 25.3 g
- Saturated Fat - 11.9 g
- Cholesterol - 126.6 mg
- Sodium - 1759.2 mg
- Total Carbohydrate - 100 g
- Dietary Fiber - 10 g
- Sugars - 6.5 g
- Protein - 38.6 g
- Calcium - 581.3 mg
- Iron - 3.2 mg
- Vitamin C - 7 mg
- Thiamin - 0.5 mg
Step by Step Method
Bring salt broth and cream corn to boil
Whisk in grits
Simmer for 15 minutes
Season to taste
Add cheese off heat
Meanwhile in a wok
Heat oil and butter
Add garlic and tomatoes
Add corn and green onions
Add chicken stock
Simmer 10 minutes mix cornstarch and water
Add to toppings
Cook until thickened
Season to taste
Put topping on top of grits
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for shrimp that is already peeled and deveined for convenience.
- Look for creole seasoning that does not contain salt for a healthier option.
- Substitution 1: Replace the creamed corn in the grits with cooked, mashed sweet potatoes. Benefit: This substitution will add a sweeter flavor to the grits and will increase the nutritional value by adding additional vitamins and minerals.
- Substitution 2: Replace the shrimp in the topping with diced chicken. Benefit: This substitution will make the recipe more accessible to those who don't eat seafood and will provide a different texture and flavor to the dish.
Cajun Chicken and Grits Replace the shrimp with 1/2 pound of chicken, and replace the creole seasoning with 1/2 teaspoon of Cajun seasoning. Replace the celery salt with 1/2 teaspoon of garlic powder. Follow the same instructions for the remaining steps.
Southern-Style Collard Greens. This classic Southern side dish pairs perfectly with Creole Shrimp and Grits. The smoky, savory flavor of the collard greens is a great contrast to the creamy, cheesy grits.
Cornbread. This classic Southern side dish is a great complement to the collard greens. The sweetness of the cornbread pairs well with the smoky flavor of the collard greens, and the texture of the cornbread is a nice contrast to the creamy grits.
Q: Can I use fresh shrimp instead of frozen?
A: Yes, absolutely. Simply substitute the same amount of fresh shrimp for the frozen shrimp and proceed with the recipe. Be sure to cook the shrimp thoroughly before adding it to the topping.
Q: How long should I bake the topping?
A: Bake the topping for 25-30 minutes or until golden brown and bubbly. Check it periodically to make sure it doesn't burn.
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FUN FACT 1: Creole Shrimp and Grits is a classic Southern dish that is believed to have originated in Louisiana. It is said to have been popularized by celebrity chef Paul Prudhomme, who is credited with bringing Cajun and Creole cuisine to the forefront.
FUN FACT 2: Grits are a Southern staple and have been around since Native Americans introduced them to colonial settlers. Grits are a type of ground corn that is popular in the South and have been enjoyed by famous figures such as former President Jimmy Carter and the late country music star Johnny Cash.