Shrimp Creole over Grits Recipe
I gathered info from several on-line sites about what people put into their creole or etouffee, then I tried them all and began to add to and delete from their recipes to make it taste better to me. Most people don’t put enough “stuff” into their dishes, I like thick hearty dishes and this one pleases me so much. I change some of my ingredients periodically depending on my taste or who I am serving. You can make this dish very hot or not hot at all. I make a large pot on the weekend then freeze in containers and reheat during the week whenever I like.
- 4 c chopped bell peppers (any and all colors work)
- 4 c chopped celery
- 4 c chopped onions
- 1 Tbsp chopped chili peppers (may omit if too hot for you)
- salt, pepper, tony chachere's creole seasoning to taste
- little crushed red pepper flakes (may omit)
- EVOO or Canola oil and a little margarine
- 1-2 cans italian style diced tomatoes
- 1 c all purpose flour
- 2-3 c milk and a little water (mixture)
- 1-2 pounds thawed, peeled, and halved med sized shrimp
- thick cooked grits
- garlic cheese toast
- combine bell peppers, celery, onions, chili peppers, salt, pepper, creole seasoning, and crushed red pepper flakes into large boiler with some EVOO and a little margarine – cook over med to med/high heat until lightly browned from the oil stirring occasionally to prevent burning. Then add 1-2 cans italian style diced tomatoes and reduce heat to med while making rue in side pan.
- For rue, in side pan over med to med/high heat add 1/2 to 3/4 c EVOO or canola oil and 1 c flour, stir mixture adjusting thickness to a little thinner than pudding. Should cook for about 25-30 min turning a nutty brown color. If cooks too quickly can burn and taste horrible.
- Once rue gets to a nutty brown color add in milk and water mixture slowly while stirring to get rid of lumps. May have to turn up heat some to get lumps to melt.
- Continue stirring rue about 5 min until it starts to thicken quickly, reduce heat to med, add more milk/water mixture as needed, should be as thick as a brown gravy.
- Add rue to the boiler of lightly browned veggies, it will continue to thicken slightly over next 15 min, add in shrimp, simmer for 15 min on low/med heat with lid on.
- If creole is too thick can add in more milk/water mixture, if creole is too runny may have to adjust with cornstarch/water mixture.
- Serve Creole over thick cooked grits and serve with garlic cheese toast.
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