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Shrimp Etouffee And Parmesan Cheese Grits

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Looking for a unique summertime seafood treat? Chef John Maxwell brings us a recipe for Shrimp Etouffee and Parmesan cheese grits in Maxwells kitchen.
  Cajun seasoning 4 Teaspoon
  Butter 4 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄4 Cup (4 tbs), chopped
  Green bell pepper 1⁄4 Cup (4 tbs), chopped
  All purpose flour 1⁄4 Cup (4 tbs)
  Tomatoes 3⁄4 Cup (12 tbs), chopped
  Shrimp stock 1 1⁄2 Cup (24 tbs)
  Garlic 3 Tablespoon, minced
  Thyme sprig 1 Medium
  Worcestershire sauce 2 Teaspoon
  Hot sauce 1 Teaspoon
  Green onion 1⁄2 Cup (8 tbs), sliced
  Parsley 3 Tablespoon, minced
  Shrimp 2 Pound, cooked
For the grit
  Grits 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Garlic 1 Teaspoon, minced
  Chicken stock 2 Cup (32 tbs)
  Heavy cream 1 Cup (16 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), shredded
  Parsley 2 Tablespoon, finely chopped

1. For the grits: In a pt on medium high, melt the butter, add garlic and stir fry for a few seconds.
2. Pour in the chicken stock, mix well. Stir in the grits, mix well and cook it for about 10 minutes on low heat or until cooked.
3. Stir in the heavy cream, parmesan cheese and mix well. Let this cook for another minute and switch off the heat. Keep it warm when serving.
4. For the shrimp etouffee: In a saute pan on medium high, heat oil, add garlic, onions, green peppers, celery, salt and pepper to taste, tomatoes and stir fry and simmer this mixture for about 5 minutes.
5. Stir in the flour and mix well. Cook this for 1 minute.
6. Pour the shrimp stock, Worcestershire sauce, hot sauce, thyme, mix well and let it simmer for 10 minutes or until the sauce thickens.
7. After 10 minutes, stir in the green onions, parsley, cajun seasoning and mix well.
8. Stir in the shrimp and mix until well combined. Let it cook for another 3 minutes. Switch off heat and get ready to serve.

9. In a soup bowl, ladle about 2 tablespoons of the grits mixture and top it off with the shrimp etouffee, mixture garnished with parsley. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
If you are looking for a unique summertime seafood treat, then this interesting video is just perfect for you. See Chef John Maxwell as he cooks an elegant shrimp etouffee and parmesan cheese grits. Take a look and try out this amazing summer recipe for a great holiday treat.

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