Cajun Shrimp and Grits

Leanne Boudreaux
Leanne Boudreaux @leanneb
Louisana Native living in Ohio

Recipe used by NOLA restaurants.

Cajun Shrimp and Grits

Recipe used by NOLA restaurants.

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Ingredients

6 servings
  1. 4 TBLButter
  2. 4 TBLAll-purpose Flour
  3. 1/2 CUPYellow Onion - diced
  4. 1/2 CUPGreen Bell Pepper - diced
  5. 1/2 CUPCelery - diced
  6. 2 TSPFresh Garlic - minced
  7. 2 TSPSalt
  8. 1 TSPGround Black Pepper
  9. 2 TSPSeafood Seasoning - Magic Seasonings by Paul Prudhomme
  10. 4 CUPSShrimp Stock
  11. 2 TbspVegetable Oil
  12. 31/35COUNT Louisiana Shrimp - peeled

Cooking Instructions

  1. 1

    Melt the butter in a heavy bottom sauce pot.

  2. 2

    Whisk in the flour and cook until a medium dark brown roux is achieved.

  3. 3

    Add the onion, bell pepper, celery, garlic, salt and black pepper. Cook until the onions are translucent.

  4. 4

    Slowly add the shrimp stock. Whisk out any lumps. Bring to a full boil then reduce heat to a simmer. Cook until thick enough to heavily coat the back of a spoon.

  5. 5

    Serve 2 cups of the sauce over cooked grits.

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Cook Today
Leanne Boudreaux
on
Louisana Native living in Ohio
I have not had a great love for cooking. These recipes represent the memories I have with people I love dearly, so I take the time to record the recipes to re-visit these memories.
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