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Creole Sauce with Shrimp and Grits

Sauce Ingredients

  • 1 #10 can (106 oz) Red Gold Pasta Sauce
  • as needed for sautéing Vegetable Oil
  • 2/3 cup Creole Ground Seasoning low/reduced sodium
  • 3 cups Red Bell peppers, small dice
  • 3 cups Green Bell peppers, small dice
  • 3 cups Celery, small dice
  • 4 1/2 cups Yellow Onion, small dice
  • to taste Kosher Salt and Black Pepper
  • Chopped Parsley to garnish

Shrimp and Grits Ingredients

  • 6 lbs. Shrimp, large, raw, peeled and deveined
  • 1 cup Green Onions, sliced
  • 12 oz Butter
  • 1 1/2 gallons Water or Stock
  • 6 cups Grits
  • 18 oz Corn Kernels
  • 16 oz Cheese, Cheddar shredded

Creole Sauce Instructions

1: In a medium sauce pan set to medium-high heat, add vegetable oil and ground creole seasoning; Cook until fragrant while stirring periodically.

2: Add the onion and celery to the sauté pan; Season with salt an pepper.

3: While stirring periodically, sauté the onions for 4 minutes or until onions are translucent.

4: Add the red and green bell peppers and sauté for an additional 4 minutes.

5: Add Red Gold Pasta Sauce and bring the mixture to a boil while stirring periodically.

6: Once at a boil, reduce the heat to a simmer and allow to simmer for 4 minutes before serving.

Sauce Yield: 5 Quarts

Portion: 4 Fl. Oz. (40 servings)

 

SHRIMP AND GRITS INSTRUCTIONS

1: Add 6 cups grits to 1 1/2 gallons heavily salted chicken stock or water and bring to a boil. Reduce to low and simmer for 30 minutes. Stir occasionally so as not to stick. Remove from heat and add the cheese. Stir to mix thoroughly and cover. Set aside.

2: Heat a large skillet over medium-high heat. Add butter and cook until butter melts. Sprinkle remaining Creole Seasoning on shrimp. Add shrimp to pan and cook, without stirring, 1 minute. Add green onions and Corn Kernels, cook, stirring occasionally, 3 minutes.

3: Add Red Gold Creole Sauce, stir and heat for 1-2 minutes. Spoon shrimp mixture over creamed corn, cheese grits. Sprinkle with parsley and serve.