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Louisiana Shrimp with Stone-Ground Grits

Name: Louisiana Shrimp with Stone-Ground Grits
Total time: 1 h 50 min
Yield: Serves 4 to 6
Cuisine: Cajun & Creole
Ingredients: 960 ml half-and-half; 960 ml water; 1 tsp kosher salt; 2 cups stone-ground cornmeal; 90 g Parmesan cheese, grated; 2 tbsp unsalted butter; 4 tbsp extra-virgin olive oil, divided; 1 cup sweet onion, minced; 1 red bell pepper, seeded and minced; 1 jalapeño, seeded and minced; 2 tsp kosher salt, divided; 4 cloves garlic, minced, divided; 2 tbsp tomato paste; 120 ml chicken stock; 2 tbsp distilled white vinegar; 2 tbsp Worcestershire sauce; 1 tbsp Louisiana hot sauce; 680 g large shrimp (31/35 count), peeled, deveined and butterflied; ¼ tsp cayenne pepper; freshly ground black pepper, to taste; 2 tbsp flat-leaf parsley, chopped; 4 tbsp unsalted butter, cubed; ½ cup green onions, white and light green parts, finely sliced

Creamy stone-ground grits finished with a little Parmesan, topped with butterflied shrimp in a spicy tomato, Worcestershire and hot sauce pan sauce enriched with butter. Plain, honest corn flavor stays in front.

YieldServes 4 to 6
Hands-on50 min
Total1 h 50 min
Difficulty

Ingredients

Grits

960 mlhalf-and-half
960 mlwater
1 tspkosher salt
2 cupsstone-ground cornmeal
90 gParmesan cheese, grated
2 tbspunsalted butter

Shrimp

4 tbspextra-virgin olive oil, divided
1 cupsweet onion, minced
1red bell pepper, seeded and minced
1jalapeño, seeded and minced
2 tspkosher salt, divided
4 clovesgarlic, minced, divided
2 tbsptomato paste
120 mlchicken stock
2 tbspdistilled white vinegar
2 tbspWorcestershire sauce
1 tbspLouisiana hot sauce
680 glarge shrimp (31/35 count), peeled, deveined and butterflied
¼ tspcayenne pepper
to tastefreshly ground black pepper
2 tbspflat-leaf parsley, chopped
4 tbspunsalted butter, cubed

To serve

½ cupgreen onions, white and light green parts, finely sliced

Contains

Gluten
Dairy
Soy
Fish
Crustacean shellfish
Celery
Anchovy
Shrimp
Legumes (any)
Tamarind
Barley
Corn (maize)
Olive
Nightshades (any)
Tomato
Bell (sweet) pepper
Chili peppers
Onion family (any)
Onion
Garlic
Scallion (green onion)
Carrot
Parsley
Black and white pepper
Clove
Poultry and birds (any)
Chicken
Histamine (aged and fermented foods)
Tyramine
Chili heat (capsaicin)
Lactose
FODMAPs (any)

Taste

Heat
Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Creamy

Equipment

Stovetop
Blender

Season

Any season

Occasion

Weeknight
Entertaining

Effort

45–90 min active
1–3 hours total
Difficulty 3

Nutrition

Calories: high
Protein: high
Carbs: moderate
Fat: high
Fiber: moderate
Sodium: high

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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