How to make Shrimp and Grits - Ruffino's Restaurant Baton Rouge, LA

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is often less expensive.

grits

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is a nutritious grain alternative, while polenta is typically more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a budget-friendly substitute.

Introduce the dish as shrimp and grits with an Italian twist using polenta instead of traditional grits.

Prepare polenta by bringing chicken stock and cream to a boil, then slowly whisk in cornmeal and semolina.

Let the polenta simmer and thicken while preparing the sauce.

In a skillet, add olive oil and render tasso until it releases its flavor.

Add onions to the skillet and sweat them until translucent.

Add garlic and cook for about a minute until fragrant.

Add shrimp to the skillet, using Louisiana shrimp, and cook until they begin to turn pink.

Stir in peeled, seeded, and diced Creole tomatoes and let them cook briefly.

Deglaze the pan with white wine and let it simmer.

Add cream to the sauce and season with Creole seasoning and fresh thyme leaves, allowing it to simmer and reduce.

Stir the polenta and season with nutmeg and white pepper.

Once the sauce has thickened, add chopped parsley and sliced green onions, then finish with butter, emulsifying it into the sauce.

Stir in Parmigiano-Reggiano and fontina cheese into the polenta until melted and creamy.

Plate the cheesy polenta and top with shrimp and sauce.

Cooking Techniques

Equipment Needed

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