Zea Rotisserie and Grill Restaurant
1525 St. Charles Avenue
New Orleans, LA 70130
Phone: (504) 520-8100
Fax: (504) 520-8099
Zea's Shrimp & Grits recipe
Ingredients
Grits:
2 cups water
2 cups heavy cream
1 cup yellow grits
1/2 pound butter
1 tablespoon salt
1 ear, grilled corn, kernels removed
Étouffee:
2 tablespoons corn oil
1 cup diced yellow onion
1/2 cup diced green bell peppers
2 tablespoons chopped parsley
1 tablespoon minced garlic
1 quart shrimp stock
3/4 cup medium dark roux
1 bay leaf
salt & cayenne pepper to taste
1 pound peeled shrimp
1/4 cup chopped green onions
Shrimp:
12 jumbo butterflied shrimp
seasoned flour
buttermilk
Directions
- Grits: Bring liquids to a boil. Stir in grits and add butter.Cook at a simmer unitl thickened. Stir in corn.
- Étouffee: Sauté yellow onion, bell pepper, parsley and garlic in the corn oil until the onions are translucent.
Add the shrimp stock and bay leaf and bring to a simmer. Whisk the roux into the pot and allow to cook for 30 minutes.Mix in salt and cayenne pepper after the étouffee has cooked for 30 minutes. Add peeled shrimp.
- Shrimp: Dust jumbo butterflied shrimp in seasoned flour, shaking off any excess flour. Dunk the shrimp in buttermilk and make sure that all parts of the shrimp are submerged. Remove shrimp from the buttermilk and place back in the seasoned flour. Bread the shrimp in seasoned flour, shaking off excess flour and place into 350 degree peanut oil. Allow shrimp to cook for 2 minutes, then remove them from the oil.
- To assemble the dish: One scoop of grits into center of plate–approximately 1/2 cup. Place 3 fried shrimps on top of the grits. Ladle étouffee (1/4 cup) sauce over the shrimp and grits. Garnish with the chopped green onions. (Serves 4 portions)
From Clarion Herald (March19, 2011) New Orleans recipes
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