Creole Grits Recipes

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
• Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
• Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

Steps:

• Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups of water to boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.
• Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly until flour is caramel colored, about 8-10 minutes. Add onion and next three ingredients, and cook, stirring often, 5-7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.
• Meanwhile, bring milk, 2 1/2 cups water, and salt to boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10-12 minutes or until thickened. Serve Creole Shrimp over grits.

Steps:

• boil grits with water until thick at end add garlicand cheese
• meanwhile in skillet
• cook bacon
• remove add butter
• fry eggs over easy.
• flop.
• 1/4 of grits on plate crumble bacon.
• top with eggs.

Steps:

• Dredge the steak in the flour, shaking off any excess, and sprinkle with 1/2 teaspoon of the salt and 1/8 tsp black pepper. Heat the oil for 1 minute in a 3 quart flameproof casserole or a dutch oven over moderately high heat. Add the steak and brown for 6 to 7 minutes on each side. Remove the steak and set aside.
• Preheat the oven to 350 degrees. Add the onion, celery, green peppers, and 1/2 tsp salt and 1/8 tsp pepper to the casserole, and cook over moderate heat, stirring occasionally for 5 minutes. Stir in the garlic, beef stock, tomato sauce, sugar, basil, thyme, oregano, bay leaf, and red pepper. Bring to a boil. Return the steak to the pan and spoon some of the vegetable mixture over it. Cover, transfer to the oven, and bake until tender 1 1/2 to 2 hours.
• After the meat has been in the oven for about 1 hour, bring the water to a boil in a medium size saucepan over moderately high heat. Add 1/4 tsp salt and grits, reduce the heat to low, and simmer, stirring constantly until thickened, about 15 minutes. Remove from the heat, beat in the butter, cheese, and egg, and let cool for 15 minutes.
• Raise the oven temperature to 400 degrees. Remove the casserole/dutch oven from the oven, skim any fat from the drippings, and remove the bay leaf. Spoon some of the sauce from the bottom of the casserole or dutch oven over the steak, arrange the grits in mounds on top, then sprinkle them with the paprika.
• Return the casserole/dutch oven to the oven and bake, uncovered, for 25 to 30 minutes or until bubbling.