Need to spice up your holiday dishes? Louisiana native and WinShape Retreat Chef Christian Wheeler shares our recipe for signature shrimp and grits, with a little creole kick.
Shrimp & Grits (12 servings)
2 lb – Shrimp
4 oz – Unsalted butter
¼ cup – Green bell pepper (chopped)
¼ cup – Red bell pepper (chopped)
1 lb – Red onion (chopped)
4 oz – Celery (chopped)
1 oz – Whole peeled garlic
½ cup – Andouille smoked sausage (chopped)
2 qt – Shrimp soup base (no MSG)
1 cup – Heavy whipping cream
½ cup – Green onion (chopped)
2 oz – Black pepper
½ cup – Corn starch
¼ cup – Creole seasoning
To taste – Kosher salt
In a large skillet, melt butter over medium heat. Add all vegetables (except green onions) and sausage. Sauté 3-5 minutes, stirring occasionally. Add seasoning.
Sprinkle in flour, stirring constantly 3-5 minutes or until slightly golden brown. Slowly add shrimp stock, 1 cup at a time, stirring until it’s a saucy consistency. (Additional stock may be added if necessary.)
Blend in cream. Bring to a simmer, then add green onions. Sauté shrimp in skillet on high heat until pink and golden brown color. Cook shrimp 15 minutes before serving so it doesn’t overcook.
Plate, serve and enjoy!