RECIPE # 4330 - CREOLE SHRIMP WITH SWEET POTATO GRITS - Monday, June 29, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4330 - CREOLE SHRIMP WITH SWEET POTATO GRITS - Monday, June 29, 2009

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CHEF BART PICKENS / SAFFIRE RESTAURANT / THE FACTORY AT FRANKLIN

Creole Shrimp

1/4 c flour

1/4 c bacon grease

1 pint diced onion

1 T minced garlic

1 c diced celery

1 c diced bell pepper

2 bay leaves

1/2 t dried thyme

1/2 tsp Ground Black Pepper

1 1/2 t salt

1/2 t pepper

1 qt tomatoes

1 T lemon juice

1/2 c diced green onion

1/2 c minced fresh parsley

1 1/4 c Demi Glace

2 lbs shrimp, peeled and deveined

2 T olive oil

Cook bacon grease and flour over medium heat for approximately 5 minutes.  Set aside.  Place a large saucepan on medium-high heat.  Sautee onion, garlic, bell pepper, celery, thyme and bay leaves in a touch of olive oil.  Once translucent, add salt & pepper, diced tomato and lemon juice and simmer for 20-30 minutes.  Add demi glace, reduce heat to low and simmer for another 30 minutes, stirring occasionally. 

Heat a large sauté pan over medium-high heat, add oil and sauté shrimp until opaque and cooked.  Add fresh parsley, green onion and enough Creole sauce to cover and toss to combine.  Serve over sweet potato grits.

Note:  Creole sauce can be made well in advance and refrigerated to be used as needed. 

Sweet Potato Grits

1 1/4 c water

1 1/4 c milk

1 1/4 c heavy cream

1 lb Stone-Ground White Corn Grits

4 oz cream cheese

3/8 c sour cream

1 T roasted garlic

2-3 roasted sweet potatoes

In a heavy-bottom saucepan, combine water, milk, cream and white corn grits and slowly bring to a simmer, stirring very often to make sure that it does not stick.  Continue cooking until grits are done, adding additional water if necessary, but leaving a consistency similar to that of mashed potatoes.  Once cooked, fold in cream cheese, sour cream and roasted garlic.  Peel and mash sweet potatoes and fold into grits.

Serves 2-4

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