TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Chef Louis Osteen’s Shrimp & Grits

MichaelMichael Martin
Rate this
Save this recipe 3

Ingredients

  • 6 slices of bacon
  • l/3 cup celery, chopped fine
  • 1/2 cup green pepper, chopped fine
  • 1 sprig fresh thyme or l/4 tsp. dried thyme
  • l/3 cup white vermouth or dry white wine
  • 4 cups fish/shrimp stock, or bottled clam juice
  • l l/2 pounds shrimp
  • 1 cup onion, chopped fine
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 8 Tablespoons all-purpose flour
  • 2 cups heavy cream
  • 2 Tablespoons tomato paste
  • 6 Tablespoons butter
Save a shopping List

directions

  • 1

    In a large skillet, set over medium-high heat, cook the bacon until crisp. Remove to paper towels to drain, reserving the fat in the skillet. In the rendered bacon drippings, sauté the onions, celery, peppers and garlic. Cook 4 to 5 minutes. Add the thyme and bay leaves and cook for

  • 2

    another minute.

  • 3

    Increase the heat to high and add the vermouth and cook until it evaporates, about 2 to 3 minutes.

  • 4

    Lower the heat to medium, add the flour to the pan, stirring to prevent lumps. Be sure to scrape up any of the browned bits that are stuck to the bottom of the pan. Cook the flour for a few minutes to brown it.

  • 5

    Add the stock and tomato paste and mix quickly with a whisk to avoid lumps. When the mixture starts to bubble, add the cream. Return to a simmer and taste for salt and pepper. At this point, you can also add some Tabasco or Texas Pete to taste. Slowly simmer the sauce for about

  • 6

    another 4 to 5 minutes while you cook the shrimp.

  • 7

    In your grandmothers cast iron skillet, melt the butter over medium-high heat. When the butter starts to bubble, add the shrimp. Stir-fry the shrimp until they are just about half cooked. Sprinkle with salt and pepper.

  • 8

    Quickly pour the simmering sauce over the shrimp and cook for another 2 minutes.

  • 9

    Spoon shrimp and sauce over creamy hot grits and garnish with cooked bacon - either whole or chopped.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.