Vermilion Bay Sweet Shrimp and Grits

Recipe courtesy of Chef Colt Patin; Chef Instructor Louisiana Culinary Institute

Serves 8

Ingredients: 
Grits
  • 8 cups water
  • 2 cups Stone Ground Yellow Grits
  • 2 tablespoons butter
  • 1 cup milk or heavy cream
  • Cajun Seasoning

Shrimp Creole

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

Vermilion Bay Sweet Shrimp and Grits

 

Click image to enlarge.
Method: 

Grits
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 and Cajun Seasoning to taste; keep warm until the shrimp Creole is cooked.

Shrimp Creole
In a small sauce pot sauté the onion, bell pepper, celery with the olive oil until the onion is 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, add the shrimp a little more of the stock and simmer for 6 minutes or until the shrimp are fully cooked. Season the sauce with Cajun Seasoning to taste, and then add chopped parsley and green onion. Keep warm until you are ready to eat; serve over hot grits.

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