They are everyone’s favorite seafood. (Unless you have a shellfish allergy, of course.) Here are a pair of simple ways to prepare those tasty Gulf shrimp your family is sure to love.
Shrimp and Grits
It’s a Low Country favorite that works well in any climate. There are many versions of this classic you can find on some of the finest menus in New Orleans. This recipe offers an East Texas bayou twist that may hit a bull’s eye with your clan.
2 cups yellow grits
3 cups of water
2 cups of milk
1 cup grated cheese (Velveeta is our favorite, but feel free to go your own way.)
1 TBS garlic powder
½ LB of peeled and deveined shrimp per person
1 Pt half and half
1 stick of butter
4 cloves of garlic minced
Red pepper flakes
4 TBS chopped parsley
1 TBS all-purpose flour
In a 2 Qt pot, bring water and milk to a low boil. Add grits and cook according to package directions. During last two minutes of cooking, remove cover and add cheese and garlic. Stir and finish cooking. When grits are done, spread them into a greased 9X12 pan.
In a skillet, melt butter and add garlic. Sauté shrimp in butter and garlic mixture, dusting with red pepper flakes and parsley. Place shrimp on top of grits in 9X12.
Add flour to seasoned butter (adding more butter if you think necessary). Stir as you build your roux and gluten cooks out. Add half and half. Stir as roux is absorbed. Cook until sauce reduces and reaches desired consistency. Cover shrimp and grits with sauce. Cover with foil and place in low temperature oven to keep warm until meal time.
Serve with fried green tomatoes or fried okra.
Whether it is Saturday night and you have a crowd on the patio or you are looking for a quick meal on a Tuesday night, you can’t beat a Shrimp boil. The entire meal is in one pot. You can add other types of seafood, like crawfish or crab, as well.
½ LB+ of raw shrimp, crab or crawfish per person. Suggest 24-count shrimp (mid-size).
1 Ear of corn snapped in half per person
3 New red-skin potatoes per person
1 Gal water per pound of seafood.
1 Box favorite crab boil per gallon of water. Our favorite is Zatarain’s in the bright yellow box.
1 LB smoked sausage cut in chunks
4 Lemons cut in rings
Large bowl filled with ice.
Disposable aluminum pan.
Bring water to boil in large stockpot.
Toss in crab boil
Add corn, potatoes, sausage. Cook 20-30 minutes until corn is done.
Remove corn and potatoes from boil and place in pan. Cover with foil and place in 225-degree oven to keep warm.
Once water and spices return to a boil add seafood and half of lemons.
Cook until shrimp floats. 5-10 minutes. Be careful not to undercook or overcook.
Remove from boil and immediately place seafood on ice. This will help shrimp separate from shell and make it easier to peel.
Bring pan with potatoes and corn and bowl with seafood to table and let everyone dig in. Garnish with remaining lemons.
Suggest fried okra as a side and Key lime pie for dessert.
Print Subscription for Marion County & Surrounding Counties (Online subscription included)
Your online subscription will begin upon purchase. Print subscription will begin in approximately 2-3 weeks. Thank you for your subscription and for reading the Jimp!