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Crescent City Shrimp and Grits

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Nutritional information

586.6
Calories
311 g
Calories From Fat
34.6 g
Total Fat
16.9 g
Saturated Fat
299.4 mg
Cholesterol
1780.3 mg
Sodium
23.3 g
Carbs
0.9 g
Dietary Fiber
1.7 g
Sugars
41.4 g
Protein
516g
Serving Size

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Crescent City Shrimp and Grits

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Cuisine:
  • 25mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 25mins   |  Serves: 4

Crescent City Shrimp and Grits, This is my copycat recipe of my favorite brunch item at chef Robert St John’s Crescent City Grill Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion

Andouille and Boursin may not be available everywhere To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread If you’re an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution ”, This is my copycat recipe of my favorite brunch item at chef Robert St John’s Crescent City Grill Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion

Andouille and Boursin may not be available everywhere To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread If you’re an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution

 

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Steps

1
Done

For Grits:

2
Done

Saute sausage in a medium saucepan just until hot, and some oil is released.

3
Done

Add water, bring to a boil, add salt and grits. Cook until thick and soft.

4
Done

Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.

5
Done

For Shrimp:

6
Done

Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.

7
Done

Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.

8
Done

Add garlic and cook a few moments more, stirring constantly.

9
Done

Add shrimp and wine and cook until nice and pink, but still tender.

10
Done

To serve:

11
Done

Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.

12
Done
13
Done
14
Done
15
Done

Bobby Ryan

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