A Taste of New Orleans: Voodoo Shrimp and Grits | TOM TO TABLE
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- Опубликовано: 6 сен 2024
- Some of the best food comes out of New Orleans. Probably because it's a mix of French, Native American, German, African, Spanish, and Italian. So many different styles infused into one great place. One of those dishes is voodoo shrimp and grits that I have adapted from Home Sweet Jones. It's one of the easier New Orleans dishes to make because you don't have to mess with making a roux or using a variety of seafood and meats. The shrimp pairs perfectly with some cheesy grits made with gouda.
A Taste of New Orleans: Voodoo Shrimp and Grits
Recipe adapted from www.homesweetjo...
INGREDIENTS:
- Makes 6 servings
For the voodoo shrimp:
2 tsp. paprika
2 tsp. kosher salt
2 tsp. garlic powder
2 tsp. ground black pepper
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. dried thyme
2 lbs. large or extra-large shrimp, tail off, shelled and deveined
1 Tbs. light olive oil
2 Tbs. garlic, minced
1/2 medium onion, chopped
3 bay leaves
juice of 1 lemon
1 cup water
12 oz. can black lager or other dark beer
1/3 cup Worcestershire sauce
1 cup half and half
1 Tbs. brown sugar
1 (14.5 oz can) petite diced tomatoes, drained
1 Tbs. butter
2 Tbs. fresh basil, chopped
2 Tbs. fresh parsley, chopped
salt and pepper to taste
For the grits:
1 1/2 cups stone ground grits
3 1/2 cups whole milk
3 1/4 cups water
1 1/2 Tbs. kosher salt
1/2 tsp. ground white pepper
4 Tbs. butter
1/2 lb. shredded Gouda Cheese, not smoked
Directions:
1. In a small bowl, add paprika, salt, garlic powder, ground black pepper, onion powder, cayenne, oregano, and thyme. Combine well.
2. In a large bowl, add the shrimp and half of the spice mix. Combine well and set aside.
3. In a dutch oven or large pot on high heat, heat the oil up.
4. Add onions and garlic. Saute for 1 minute.
5. Add the remaining spice mix, bay leaves, lemon juice, water, Worcestershire sauce, and beer. Bring to a boil and reduce heat to medium. Simmer for 20 minutes to reduce.
6. While waiting on the the sauce to reduce, make the grits. In a large pot on medium-high heat, add milk, water, salt, pepper, and butter. Combine well.
7. Bring to a slow boil and add the grits. Combine well.
8. Reduce heat to medium-low and cover for 14 minutes, whisking every couple minutes until thickened.
9. Remove from heat and add the Gouda cheese. Combine well and set aside.
10. When the voodoo sauce is done reducing, strain the pot over a medium bowl.
11. Pour the strained liquid back into the pot.
12. On medium heat, add half and half and brown sugar. Combine well. Bring to a boil and reduce heat to medium-low. Simmer for 10 minutes to reduce.
13. Add the shrimp and canned tomatoes. Combine well and turn heat up to medium. Bring to a slow boil and stir occasionally for 5 minutes to get all the shrimp cooked.
14. Turn off heat and add the butter, basil, and parsley. Combine well.
15. To serve ladel your grits in a dish and spoon over the shrimp and sauce.
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats
My Dad and Grandma are from New Orleans so I can't wait to try this recipe for them! I love it! Gotta have lots of flavor since that's what New Orleans is all about ♡♡♡♡
Family loved it. Said I should charge people it was so good.
My kind of comfort food !!!
Total comfort! =)
This looks soooo good!!! I will definitely try this version!
That looks so good, and I have the spices so I'm going to try it.
I love it ❤️😍
Thanks!! =) It's seriously the bomb
Yes Jesus that fire.
This is nothing like the voodoo shrimp I made and am eating now. My recipe has tons of fruit and peppers making an amazing sweet heat.
I'm sure it tasted good but take a look at that ingredients list. It's ridiculously long. I bet you could cut it in half and still get equivalent results. Nobody can taste 40 flavors at the same time