New Orleans Style Grits Recipe

New Orleans Grillades and Grits Recipe The Daring …

WEBApr 26, 2013 · Transfer the beef to a plate. Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for …

Rating: 5/5(19)
1. Combine the 1/2 cup flour, salt and one teaspoon of Creole Seasoning in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.
2. Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet, being careful not to overcrowd, and fry on both sides until browned. Transfer the beef to a plate.
3. Saute the onions in the skillet until soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and celery and saute until soft, about 5-7 minutes. Add the tomatoes and saute for another 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.
4. Melt the 5 tablespoons of butter or olive in the same skillet over medium heat. Add the 1/3 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and red wine vinegar, whisking continually until the mixture is smooth and thickened.

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Shrimp and Grits Recipe + Video Kevin Is Cooking

WEBOct 31, 2023 · Set aside. Combine shrimp, creole seasoning, paprika, and pepper in a bowl and mix to coat. Heat a large skillet over …

1. Add 1 cup grits to 4 cups heavily salted chicken stock or water and bring to a boil. Reduce to low and simmer for 30 minutes. Stir occasionally so as not to stick. Remove from heat and add the cheese and creamed corn. Stir to mix thoroughly and cover. Set aside.
2. Combine shrimp, Creole seasoning, paprika, and pepper in a bowl and mix to coat. Heat a large skillet over medium-high. Add oil and butter and cook until butter melts. Add garlic and cook 1 minute. Add shrimp and cook, without stirring, 1 minute. Add tomatoes, celery salt and green onions. Cook, stirring occasionally, 3 minutes. Deglaze pan with wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Add corn kernels and stir.
3. Remove shrimp from pan and set aside. Mix the cornstarch and water and add to pan. Stir over medium heat until thickened. Add Shrimp back to the pan, stirring to coat.
4. Spoon shrimp mixture over creamed corn, cheese grits. Sprinkle with parsley and serve.

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