Sunday, July 10, 2016

Creole Shrimp and Grits

Creole Shrimp and Grits   


 6 slices bacon, diced
 6 ounces sliced fresh mushrooms
 1 1/2 pounds shrimp, peeled and cleaned
 1/2 cup sliced green onions
 1 tablespoon chopped fresh parsley
 1 can (14 1/2 ounces) diced tomatoes
 1/2 teaspoon Creole seasoning
 dash garlic powder
 1/4 teaspoon cayenne pepper
 sea salt, to taste
 dash or two of Tabasco      


 1. In a skillet, cook bacon until cooked but not over done; add mushrooms. 
Sauté mushrooms until just tender, adding butter if needed; 
add shrimp and cook, stirring, for 1 minute

 2. Add green onions and parsley; continue cooking for about 1 minute.

 3. Add tomatoes, Creole seasoning, and a dash of garlic powder.

 4. Bring to a boil and simmer for about 1 to 2 minutes, or until 
shrimp is cooked through and liquid has reduced.

 5. Taste and season with pepper, salt, 
Tabasco and cayenne.

 Serve over creamy grits or cheese grits.

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