Creole Style Shrimp and Grits, September 7, 2017


Thursday, September 7, 2017
Creole Style Shrimp and Grits
A Dollywood Recipe


1 cup Stone Ground White Grits
4 cups Water
½ cup Aged Cheddar, Shredded
½ cup Heavy Cream
Salt and Pepper to taste
16 ea Peeled and Deveined Shrimp (size: 16/20)
2 tbsp. Red Onion, Minced
1 clove Garlic, Minced
1 stick Butter
½ tbsp. Thyme
½ tbsps. Oregano
½ tsp Cayenne Pepper
1 tsp Paprika
Pinch of Salt and Pepper
Sliced Green Onion for garnish



Bring water to a boil in a medium heavy bottom sauce pot over high heat. Once boiling whisk in grits and lower heat to a medium simmer. Continue to cook grits for 45-60 minutes (15-20 minutes if using quick grits). Once grits are fully cooked, smooth creamy and not grainy, remove from heat and add cheddar, heavy cream, and season to taste. Meanwhile, toss shrimp in thyme, oregano, cayenne, paprika, salt, and pepper, set aside. In a large Sautee pan melt butter over medium heat, then add red onion and garlic, continue to cook until translucent (about 3-5 minutes). Add shrimp mixture and cook for 4-6 minutes until shrimp are pink and firm, do not overcook.

To serve: place one serving of grits into a large bowl then place 4-6 shrimp on top of grits. Ladle butter sauce over grits and garnish with chopped green onion.