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Author Topic: Shuck and Dive Cajun Cafe's Shrimp and Grits  (Read 2865 times)

Offline Brother Tony

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Shuck and Dive Cajun Cafe's Shrimp and Grits
« on: March 08, 2011, 10:20:21 AM »
Entree

Prepared Grits:

2 cups water

2 cups chicken stock or 1 (16-ounce) can low-sodium, fat-free chicken broth plus more as needed

1/4 cup heavy cream

1 cup grits (not instant)

3/4 teaspoon kosher salt

3/4 cup shredded cheddar cheese

1/4 cup grated parmesan cheese

2 tablespoons unsalted butter, softened

2 dashes bottled hot sauce, or to taste

Salt and fresh-ground white pepper, to taste

Shrimp Mixture:

4 slices apple-wood smoked bacon (I use Smoked Turkey Wing Meat)  ;)

1/2 cup self-rising flour

1/2 teaspoon fresh-ground black pepper, plus more to taste

1 pound shrimp, peeled and deveined

1/2 cup chopped yellow onions

1/4 cup chopped green bell peppers

1 cup sliced button or baby bella mushrooms

1/2 cup chopped scallions, divided

4 cloves garlic, minced

1/2 cup good white wine, plus more as needed

1/2 cup chicken or beef stock or low-sodium broth, plus more as needed

Juice of 1/2 lemon

1/2 teaspoon Worcestershire sauce

1/4 teaspoon bottled hot sauce, or to taste

Salt, to taste

Lemon wedges, for garnish

Cajun seasoning, for garnish

To make grits: Combine water, 2 cups chicken stock or a can of broth, and cream in a large saucepan over medium-high heat. Bring to a boil and slowly whisk in grits.

Add kosher salt, cheeses, butter and hot sauce and stir to combine. Reduce heat to medium low and cook 15 minutes or until grits are tender. If too thick, add a little chicken stock and stir to combine. Season with salt and pepper. Keep warm over low heat.

To make shrimp: In a large skillet over medium heat, cook the bacon until the fat is rendered and the bacon is browned. Remove bacon and drain all but 1 tablespoon fat from the skillet. Chop bacon into bits; set aside

Combine flour and 1/2 teaspooon black pepper. Place shrimp in flour mixture and cover with flour. Let sit about 5 minutes to absorb some of the flour; this helps thicken the final dish.

Meanwhile, in skillet with bacon drippings, add yellow onions, bell peppers and mushrooms. Sauté about 3 minutes over medium heat until soft. Add 1/4 cup chopped scallions and garlic and sauté 2 minutes more.

Turn heat to medium high. Remove shrimp from flour and shake off any excess. Add shrimp to skillet and sauté about 2 minutes or until shrimp are lightly browned.

Add 1/2 cup white wine and, using a wooden spoon, stir to loosen browned bits from bottom of pan. Stirring constantly, slowly add 1/2 cup stock or broth, lemon juice, Worcestershire and hot sauce. Cook about 2 more minutes. If too thick, add more stock or wine, as desired. Season with salt and pepper.

To serve, spoon grits onto 4 plates. Top with shrimp mixture. Garnish each with a portion of bacon bits and 1 tablespoon scallions. Add a lemon wedge to each plate and dust the rim of the plate with Cajun seasonings. Makes 4 servings.

Per serving: 594 calories, 50 percent calories from fat, 33 grams total fat, 18 grams saturated fat, 320 milligrams cholesterol, 26 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 24 grams net carbs, 47 grams protein, 1353 milligrams sodium.
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Offline Jaimac

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #1 on: March 08, 2011, 11:05:53 AM »
BT,

Have you ever served the shrimp component over rice or pasta instead of grits?   :shrug:
"The function of education is to teach one to think intensively and to think critically.  Intelligence plus character - that is the goal of true education."

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Offline Brother Tony

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #2 on: March 08, 2011, 01:38:57 PM »
NO!  :no:
....let me "marinate" on that next time i do it ;) ;D


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Offline Brother Tony

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #3 on: March 08, 2011, 01:52:24 PM »
OH....I USED THE SHRIMP SHELLS TO MAKE THE BROTH/STOCK!  ;)
TUSKEGEE.....THE GIFT THAT KEEPS ON GIVING!

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Offline Jaimac

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #4 on: March 08, 2011, 02:25:23 PM »
NO!  :no:
....let me "marinate" on that next time i do it ;) ;D


Let me know how it comes out.  The shrimp portion sounds fine but I do not eat grits.
"The function of education is to teach one to think intensively and to think critically.  Intelligence plus character - that is the goal of true education."

"Nothing in all the world is more dangerous than sincere ignorance and conscientious stupidity."

~Martin Luther King,

Offline Jay_Thomas

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #5 on: March 10, 2011, 09:32:18 AM »
Tony, Jaimac, I had the MOST BEST AWESOME GRITS I HAVE EVER HAD IN MY LIFE 2 wknds ago at this place up in Gwinnett [I'll get the name for you later]. And they were cheese grits with white truffle cheese [whatever that is], OH MY DIZZZAAAM!!!! I didn't have to add ANYTHING to those grits - normally I salt n' pepper em to death and I don't usually use salt on anything else but grits - but these grits were PERFECTION - the Summa Cum Laude of Grits Extraordinaire. Deliciouis.

The place is called Grace 1720 in Norcross.
« Last Edit: March 10, 2011, 09:47:10 AM by Jay_Thomas »

Offline Jaimac

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #6 on: March 10, 2011, 11:02:52 AM »
JayT,

Grace 1720 sounds interesting.   :nod:  I may have to make that trek over to Norcross to check them out.
"The function of education is to teach one to think intensively and to think critically.  Intelligence plus character - that is the goal of true education."

"Nothing in all the world is more dangerous than sincere ignorance and conscientious stupidity."

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Offline Jay_Thomas

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #7 on: March 10, 2011, 11:17:18 AM »
Jaimac, they have a brunch on Sunday; items are different prices but some very interesting deilcious stuff to choose from.

My 2 favorites were the lobster omlette and the grand marinier french toast.   :nod:

Offline Golden Kitten

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #8 on: March 18, 2011, 03:21:29 PM »
Grand Marnier french toast? Whew... :lol:


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Offline Jay_Thomas

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #9 on: March 18, 2011, 04:49:22 PM »
GK, I already know whatcha thinking.....

SKIP the damn french toast and pass the Grand Marinier    ;D

Offline Pmist

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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #10 on: March 18, 2011, 11:15:19 PM »
 :lmao:



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Re: Shuck and Dive Cajun Cafe's Shrimp and Grits
« Reply #11 on: March 21, 2011, 12:45:35 PM »
NO!  :no:
....let me "marinate" on that next time i do it ;) ;D


Let me know how it comes out.  The shrimp portion sounds fine but I do not eat grits.
:o :o
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