Beazell's Cook Book

Vermilion Bay Sweet Shrimp and Grits by Chef Colt Patin CEC, FMP

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Grits
8 cups water
2 cups Stone Ground Yellow Grits
2 Tbsp. butter
1 cup milk or heavy cream
Cajun Seasoning (Beazell's Cajun Seasoning)

Shrimp Creole

1 Tbsp. olive oil or butter
1 small yellow onion, small dice
½ small green bell pepper, small dice
2 ribs celery, small dice
6 cloves garlic, crushed
2 pints fresh Creole tomatoes
1 pint seafood stock or broth (water can be substituted)
1 bay leaf
1 pinch thyme
2 pounds Vermilion Bay Sweet Shrimp
1 bunch parsley, chopped
1 bunch green onion, chopped
Cajun Seasoning (Beazell's Cajun Seasoning)

Start by cooking the grits in water with the butter for 20-30 minutes stirring occasionally. Once the grits are cooked add the milk or heavy cream, (Beazell's) Cajun Seasoning to taste, once the grits are fully cooked, keep warm until the shrimp Creole is cooked.

In a small sauce pot sauté the onion, bell pepper, celery with the olive oil until the onion become translucent. Next add the garlic, bay leaf, thyme, and Creole tomatoes and cook until the tomatoes break down, usually 20-30 minutes, add the stock a little at a time if needed.

Once the tomatoes are broken down this means that it is almost cooked, next add the shrimp a little more of the stock and simmer for 6 more minutes until the shrimp are fully cooked.

Season the sauce with (Beazell's) Cajun Seasoning to taste, and then add chopped parsley and green onion. Keep warm until you are ready to eat.

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