Shrimp and Creamy Saffron Grits

Name: Shrimp and Grits Serving: 4 Prep Time: 20 mins Cooking Time: 30 mins


Meat:

· Shrimp

Produce:

· Peppers

· Onion

Dry Spices:

· Salt

· Cajun spice blend

· Curry spice blend

· White pepper

Wet Spices:

· Spicy epis

· Roasted garlic paste

Dairy:

· Buter

· Half and half

· Manchego cheese

Dry Ingredients:

· Grits


Phase one: Add your grits into cold water and then allow the water to get up to temp. To the grits, add in some saffron for color and flavor. Allow the grits to cook down on a slow low heat while adding in butter, half and half, salt, and white pepper.


Phase two: While the grits cook down, chop up bell peppers and onions. Sauté the chopped onions and peppers in a pan with epis and roasted garlic paste. Allow this to cook for a bit and then add in your thoroughly cleaned shrimp.


Phase three: Once the shrimp is cooked add in cognac and flambé the shrimp. Cool this mixture down with some heavy cream and season with a blend of your choice (a cajun and curry blend works well). Allow the shrimp and sauce to cool for around 10 minutes before serving.


Plating: Serve the shrimp on top of your cooked creamy grits with Manchego cheese on top.



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