Sign, Sign, Everywhere a Sign {Creole Shrimp & Grits}

If you grow up in South Louisiana, you just simply inherit it.
Like a disease.

It's genetic.  There's no escape.
Don't even try.

 

Food is an obsession.  Food is everything.  The next meal is planned while eating your current one.
This is the honest truth.  No exaggeration.

Driving to work one morning, I saw a red and yellow sign that caught my eye.

Muffaletas.

And I got so excited that one of my favorite New Orleans treats had come to the little Cajun town of Church Point!

Sadly, the sign only read "Mufflers."
Aww dang it.

Later that week, another sign caught my eye.
Free Crawfish with...something something.
I was driving and trying hard to keep my eyes on the road.  The promise of free crawfish made it almost impossible.

Sadly, the sign read "Free Carwash with...."
Dang it again.

I took these signs seriously and was sure disappointed when I realized there would be no muffalettas or free crawfish for me.

But one sign I jumped on was a sale on shrimp.
Because I could make another round of Shrimp & Grits.

Creole Shrimp & Grits

Grits topped with shrimp and andouille (which I'd argue is one of the best food combinations ever---right up there with lemon and green onion and coffee and chocolate), cooked in a Creole-based red sauce is very different from last week's Creamy Shrimp & Grits.  But I promise it's just as good.

Like last week's Shrimp & Grits, if you aren't a grits person (siiiigh), it can be served over pasta.  If you have to.

That's how The Boy likes it.

By the way, while I like the Creamy Shrimp & Grits over garlicky cheese grits (mmmm...garlicky cheesy grits), I prefer to keep the cheese out of the Creole version.

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Creole Shrimp & Grits
1/2 lb andouille sausage, diced
scant 1/2 Tbsp olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 Tbsp tomato paste
about 3/4 cup shrimp stock, chicken stock, or water
1/2 lb shrimp, peeled and tails removed
salt, black pepper, and Creole seasoning, to taste
chopped green onion for garnish

In a large skillet over medium heat, brown the andouille in the olive oil.  Saute for about 6-7 minutes. Then add the onion and bell pepper.  Saute until the vegetables have softened, about 8-10 minutes.  Add the garlic and cook for about a minute longer.  Stir in the tomato paste and stock, coating the andouille and vegetables.  Add the shrimp and season with salt, black pepper, and Creole seasoning.  Cook, stirring occasionally until shrimp is no longer pink and is cooked through.

Meanwhile, make the grits.

For the grits:
olive oil
2 cloves garlic, minced
3 c chicken broth
salt and pepper, to taste
1 c grits

Add a splash of olive oil to a saucepan.  Briefly saute the garlic until fragrant.  Add the chicken broth and season to taste with salt and pepper (grits need a fair amount of salt).  Bring to a boil and whisk in the grits.  Simmer until grits are tender.

Serve up the grits.  Top with the shrimp mixture and garnish with green onion.  Serves 4.

TIP:

This recipe calls for 2 Tbsp of tomato paste.  If you don't buy your tomato paste in those squeezy tubes, it's kind of a pain to deal with the rest of a can.  Scoop it out by tablespoons onto a waxed paper lined small cookie sheet (or directly onto a small cookie sheet).  Pop in the freezer until frozen.  Remove from the waxed paper or pan and store in a freezer bag.  No waste and now any time you need some silly amount like 1 Tbsp or 2, you have a stash.

More Shrimp...

In the Past...

Linking with:

Fish Story {Roasted Okra and Tomato Topped Blackened Catfish}

Spring Break for The Boy included a Mama and Boy only fishing trip.  The last time there was a Mama and Boy only fishing trip there may have been shrieks and near-tears over a largish catfish who swallowed a hook so badly he damn near pooped it out.  And me one of us not real keen on grabbing catfish for fear of being stuck.  

This time around there was no hook-swallowing catfish.  Only an encounter with a cottonmouth.  The Boy got too close to weeds along the bank.  He took a step, then I saw him jump and run.  I damn near pooped this time around.

We didn't catch a single thing.  Ensuring no swallowed hooks.  Shrieking.  Or almost-crying.

Ooops.  I just broke a rule of fishing.

Fishermen are funny people.  I learned long ago that when asked if you're catching, there are specific things you should and should never say.  Even if you are having the trip of your life, you never admit to it out there on the water for fear that someone may fish "your spot."   Save the amazing fish stories for after you get home.  Safely distanced from "your spot."

Then stretch the story a bit.  
And definitely be vague with the details about where you were fishing.

Flip side.  When having the most rotten trip ever, never say "no" when asked if you're catching.  Even if it's the truth.  In this case it really doesn't matter if someone barges in on "your spot."  Your spot sucks.  Anyone is welcome to it, possibly leaving an even better spot open for you.  This situation is more about pride.  The proper answer here is the blurry, "we're doing alright."  

Those friends of yours are stretching their stories.  You can't answer their "we limited out" responses with a big fat nada.

Of course, all of these shenanigans are just that.  Shenanigans.  Everyone knows what everyone else is really up to.


This is what I'm up to.  Blackened catfish topped with pan roasted okra and tomatoes.  Served on top of cheesy garlic grits.

Unlike a fisherman, I will tell you the what, where, when, and how.
No story stretching or haziness either.

This was awesome!  If I do say so myself.  (Myself says so for sure.)
Everything came together just right to form this ultra-Southern dish.

I mean, blackened catfish, people!  Cheesy garlic grits!

The Husband said I finally found a way he likes okra.  The Boy's summation: "I have a healthy prostate."  (Tomatoes).  

Everyone happy and healthy.

I really wanted cherry tomatoes for the stuff on top of the fish.  But my plants aren't ready.  Turns out that the Romas I "settled" for worked out well since I could cut them into strips, matching the shape of the halved okra pods.

This is a lighter version of okra stewed with tomatoes.  Pan roasting okra is something I've seen here and there--reading that even people who dislike okra like it this way.  Roasting it in the cast iron skillet gave it a surprisingly smoky flavor.  

Great results and no okra slime.

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Roasted Okra & Tomato Topped Blackened Catfish 

for the okra & tomatoes:
6-8 oz okra pods, halved lengthwise
2 Roma tomatoes, seeded and cut into strips1 Tbsp olive oil, dividedabout 1/2 tsp Tony's Creole Seasoning, divided

Preheat a cast iron skillet while you cut the okra and tomatoes.  Keep the two separate   On your cutting board, drizzle 1/2 Tbsp olive oil over the okra and season with half of the Tony's.  Toss to coat.  Repeat with the tomatoes, using the remaining oil and Tony's.  When the skillet is screaming hot, add the okra and cook for about 5-7 minutes, stirring the pods to evenly brown.  Add the tomatoes and cook for an additional 4-5 minutes more.  Keep warm while cooking the fish.  

for the blackened catfish:
4 catfish fillets4 Tbsp butter
about 2-3 Tbsp blackening seasoning (below)

OUTDOORS, heat a cast iron skillet until very hot.  Meanwhile, melt the butter.   Brush the fillets with a light coating of butter.  Place the seasoning in a plate and place the fillets on top of the seasoning, rounded side down.  Press the fish into the seasoning.  Repeat with the flat side of the fillets.  When your skillet is ready, spoon a little butter into the skillet where you will place the fish.  Immediately add the fish, rounded side down.  Cook about 2-3 minutes, checking to make sure the fish is not burning.  Flip and cook 2-3 minutes more.  Remove to a warm oven if cooking in batches.

Serve the fish with the okra tomato mixture on top.  If serving over grits, see below.

Standard Blackening Seasoning
1 Tbsp paprika
1/2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano

Combine all spices.  Store in an airtight container.  Makes about 1/3 cup.


Cheesy Garlic Grits

olive oil
3 cloves garlic, minced
3 c chicken broth
salt and pepper, to taste
1 c grits
1 c grated cheese

Add a splash of olive oil to a saucepan.  Briefly saute the garlic until fragrant.  Add the chicken broth and season to taste with salt and pepper (grits need a fair amount of salt).  Bring to a boil and whisk in the grits.  Simmer until grits are tender.  Remove from heat and stir in the cheese.


linking with:

Shrimp in Bacon Blankets

Know how some people go all cuckoo for Cocoa Puffs over a shoe sale?  That's me when there's a sale on shrimp.  When I open the paper on Wednesday and see a shrimp sale, there's no stoppin' me.

Recently a local store had a deal on big, beautiful Gulf shrimp.

These babies deserved something hardcore.  A sprinkle of blackening seasoning.  A bacon blanket.  A bed of cheesy grits.

Royal treatment I'm talkin' about!

And talk about royal treatment...how's this for breakfast?

Zydeco Breakfast @ Cafe Des Amis featuring Joe Hall and the Louisiana Cane Cutters

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Blackened Bacon Shrimp on Cheesy Garlic Grits

olive oil
3 cloves garlic, minced
3 c chicken broth
salt and pepper, to taste
1 c grits
1 c grated cheese
2 Tbsp cream cheese

Add a splash of olive oil to a saucepan.  Briefly saute the garlic until fragrant.  Add the chicken broth and season to taste with salt and pepper (grits need a fair amount of salt).  Bring to a boil and whisk in the grits.  Simmer until grits are tender.  Remove from heat and stir in the cheeses.

While the grits cook, prepare the shrimp.

16 large shrimp, peeled
3/4 to 1 tsp blackening seasoning (see below)
8 slices bacon, cut in half

Heat broiler.  Place the blackening seasoning in a bowl.  Add the shrimp and toss.  Wrap a half slice of bacon around each shrimp.  Place on a pan and broil 5-7 minutes.  Flip the shrimp and broil another 5-7 minutes until the bacon has crisped and the shrimp are done.  Watch closely so nothing burns.

Spoon the grits into 4 bowls and top each with 4 shrimp.


Standard Blackening Seasoning
1 Tbsp paprika
1/2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano

Combine all spices.  Store in an airtight container.  Makes about 1/3 cup.


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 Memories by the Mile       Hun...What's for Dinner?
    
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