So here’s the thing: I didn’t grow up eating grits. Ever. It wasn’t something that I craved nor was it a dish that my parents ever cooked. I did eat oatmeal growing up but definitely not grits. Even more shocking, it wasn’t until I moved to Atlanta in 2005 that I had even heard of a dish called shrimp and grits. I certainly had never thought of it has a dinner item. In my world, grits were only appropriate for breakfast. Since I had a non-existent relationship with grits, I definitely would have never ordered shrimp and grits at a restaurant. But here we are today, indulging in a creole shrimp and grits recipe.

At some point in my life, I decided to venture out and try it and I think I liked it. I didn’t love it but I liked it. It could be my go to dish to order at a restaurant where I was unable to see a menu item that grabbed my attention; it was my backup meal. I have a better relationship with shrimp and grits now although it’s still not my first choice at a restaurant, I’ve found myself more open to ordering it. I’m definitely more open to it if I’m preparing it in my own kitchen. I did have the most delicious shrimp and grits (ever) at Husk while John and I were visiting Charleston.

Before we get to the creole shrimp and grits recipe let’s first talk about where the recipe originated. When John and I got married, we registered for a few cookbooks. I feel like cookbooks aren’t necessarily an item that people register for but I like to cook and John likes to eat so a cookbook is a perfect gift for us. We were so lucky to receive Brown Sugar Kitchen which is a cookbook that also has a restaurant with the same name in Oakland, California. By the way, because of this cookbook, I’ve now added Oakland to our travel list because I have to try this restaurant. The shrimp and grits recipe was divine so I can only imagine that having it at the actual restaurant would be even better.

John even told me the next day that this might be his favorite dish that I’ve made. His list changes often but this tops the list apparently.

Let’s make Creole shrimp and grits

Please don’t be turned off by all of the separate recipes to make this dish. Both the sauce and the spice mix can be made ahead of time and takes no time to prep. It’s all very easy to put together and it’s well worth it because it’s just so delicious.
 

Creole Shrimp & Grits | From Brown Sugar Kitchen

January 15, 2016

by Shawanda | Eat. Drink. Frolic.

Category Main Dishes

Ingredients

• 2 tbsp vegetable oil
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 tsp creole spice mix (recipe below)
• 1 1/2 pounds shrimp, peeled and deveined
• 3/4 cup creole sauce (recipe below)
• 1/4 cup heavy cream
• 2 tbsp butter
• 5 oz baby spinach leaves
• 2 tsp fresh lemon juice
• white cheddar grits for serving (recipe below)

Creole Spice Mix

• 1.5 tbsp salt
• 1.5 tbsp herbes de Provence
• 1.5 tbsp cumin
• 2 tbsp (plus 2 tsp) cayenne pepper
• 2 tbsp black pepper
• 2 tbsp paprika

Creole Sauce

• 1 tbsp butter
• 2 green onions, chopped
• 1 tsp garlic, minced
• 1 12oz bottle wheat beer
• 3/4 cup Worcestershire sauce

White Cheddar Grits

• 2 3/4 chicken broth
• 2/3 cup quick cooking grits
• 2 tbsp heavy cream
• 2 tbsp butter
• 4 oz sharp white cheddar cheese, grated
• 1 1/2 tsp kosher salt
• pinch of white pepper

Instructions

1. In a large saute pan, heat oil over medium heat (oil will shimmer a bit). Add the peppers, onion, garlic and creole spice mix. Saute until the veggies are softened - about 5 minutes.
2. Add the shrimp and sear until opaque. Stir in the creole sauce, cream and butter; bring to a simmer.
3. Add in the spinach, a handful at a time allowing each bunch to wilt.
4. Once all of the spinach has been added, remove from heat and stir lemon juice. Serve immediately over grits.

Creole Spice Mix

1. Stir all ingredients together. Leftovers can be stored in an airtight container and used for something else at a later date.

Creole Sauce

1. In a saucepan, melt butter then add green onions and garlic; cook until softened (about 5 minutes). Add beer and Worcestershire sauce and increase the heat. Bring to a boil, reduce to a simmer and cook until the sauce is thick and syrupy (the sauce will reduce quite a bit too).
2. Remove from the heat and let it cool. You can store this sauce for up to a week.

White Cheddar Grits

1. In a saucepan, bring the broth to a boil. Whisk in the grits, reduce to a simmer and cook (stirring constantly) until the grits are cooked fully - about 5 minutes. Stir in the rest of the ingredients and keep warm until you're ready to serve.

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