Commander's Palace Shrimp And Grits Recipe

Erin Rains

When crafting the perfect meal to pair with Commander’s Palace Shrimp and Grits, consider serving it with a variety of complementary sides to enhance the dining experience.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine American

Servings

Calories 457 kcal

Equipment

Large pot

Ingredients

1 pound shrimp peeled, deveined, and rinsed
6 tablespoons butter divided
1 medium yellow onion thinly sliced
4 garlic cloves roughly chopped
1 small bell pepper julienned
1 bunch green onions finely chopped
2 tablespoons concentrated tomato paste
2 tablespoons fresh lemon juice
1 cup homemade shrimp broth
2 tablespoons Worcestershire sauce
Herb and Spice Medley:
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
1 tablespoon Creole seasoning plus extra for seasoning shrimp
½ teaspoon cayenne pepper optional
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon smoked paprika
For the Cheese Grits:
4 cups water brought to a boil
1 cup stone-ground grits
¼ teaspoon kosher salt
2 tablespoons unsalted butter
2 cups aged Gruyère cheese freshly grated
1 tablespoon heavy cream

Instructions

First, bring 4 cups of water to a boil in a large pot. Add ¼ teaspoon of kosher salt. Gradually stir in the grits, reducing the heat to low. You’ll want to whisk the grits gently to avoid clumps. Monitor them and stir occasionally, cooking for about 20 minutes until thickened. Remove from heat.
Once the grits are cooked, add 2 tablespoons of unsalted butter, 2 cups of aged Gruyère cheese, and 1 tablespoon of heavy cream. Stir until everything is melted and thoroughly combined. Season with salt to taste. Cover and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and sauté for about 2 minutes until translucent. Toss in the garlic and bell pepper, cooking for another 3 minutes until fragrant.
Season the shrimp with Creole seasoning and cayenne pepper if using. Add the shrimp to the skillet, cooking until they turn pink, about 3-4 minutes.
Stir in the tomato paste, lemon juice, shrimp broth, and Worcestershire sauce. Allow it to simmer for 3-5 minutes, letting the flavors meld together. Add the chopped green onions right before serving.
Place a generous spoonful of grits on each plate and top with the shrimp mixture. Feel free to garnish with extra green onions or a sprinkle of smoked paprika for an extra kick.

Notes

Use Fresh Shrimp: Fresh shrimp enhances flavor. If unavailable, frozen shrimp will suffice; just ensure it’s thawed properly.
Potency of Creole Seasoning: This can vary widely. Taste your shrimp mixture and adjust as needed.
Swap the Cheese: Gruyère gives a sophisticated flavor, but feel free to use cheddar if you prefer.
Grit Consistency: For thicker or thinner grits, adjust the water accordingly.
Leftover Grits: If you have grits left over, they can be refrigerated and reheated for breakfast or a different dish.

Nutrition

Calories: 457kcal

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