How to make New Orleans Shrimp and Grits

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage is often cheaper.

Remove the head from the shrimp and place it into a bowl.

Peel off the shrimp shell and place it into the bowl with the head.

Place the shrimp tails into a separate bowl.

Using a sharp knife, cut the back of the shrimp and pull out the black string.

Rinse the shrimp in a strainer with cold water.

Reserve about 8 shrimp for garnish, sauté them later.

Chop 1 yellow onion, rinse it with cold water.

Chop 2 stalks of celery, removing the core from the bell pepper before chopping.

Chop 2 cloves of garlic and 1 bunch of green onion, including the ends.

Chop half a pound of andou smoked sausage into quarter slices.

Shred about 4 oz of cheddar cheese, measuring out 2/3 cup.

Preheat a medium-sized pot over medium-high heat and add 2 quarts of water.

Add 2 teaspoons of zatan cre seasoning, 1 teaspoon of Chef pom's Seafood magic, and 1 teaspoon of Chef pom's Porche magic to the water.

Stir all ingredients together and add half a cup each of chopped onion, celery, and green bell pepper, and 1 tablespoon of garlic.

Stir again and add the shrimp heads and shells.

Cover and let simmer for 1 hour and 30 minutes.

After 1 hour and 30 minutes, drain the shrimp heads and shells using a mesh strainer over a large bowl to collect the stock.

Preheat a large saucepan over medium-high heat and add 3 tablespoons of butter, spreading it around the bottom of the pan until melted.

Add half a cup of the chopped green onion ends and half a pound of chopped andou smoked sausage, stirring together and sautéing for about 5 minutes.

Add 2 tablespoons of flour to the mixture and stir continuously for about 5 minutes until it turns a golden brown color.

Add 1 cup of shrimp stock and stir until thickened, then add an additional 1/4 cup of shrimp stock and let simmer for 2-3 minutes.

Add the shrimp to the sauce and stir, letting it simmer for about 4 minutes until cooked through.

Turn off the heat and taste the shrimp sauce, adjusting seasoning if necessary.

In a separate large saucepan, add 1 tablespoon of butter and let it melt over medium-high heat.

Sprinkle half a teaspoon of zatan cre seasoning into the butter and stir.

Add the reserved 8 shrimp to the pan and sauté for 1.5 to 2 minutes.

Flip the shrimp and sauté for another 1.5 to 2 minutes until cooked through, then remove from the pan and place on a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens