Bozz’s Shrimp Creole

Recipe courtesy of Chef Robert “Bozz” Baucum, Marilynn’s Place, Shreveport

Bozz's Shrimp Creole
 
Makes 8 to 10 servings
Ingredients
  • 1 cup butter, divided
  • 1 yellow onion, diced
  • 4 to 6 stalks celery, diced
  • 2 jalapeños, minced
  • 1 yellow bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 3 tablespoons minced garlic
  • 1 (1-pint) container grape tomatoes, halved
  • 2 (14.5-ounce) cans diced tomatoes
  • ½ cup white wine
  • Juice of 1 lemon
  • 3 tablespoons tomato paste
  • 2 tablespoons cornstarch mixed with 1 cup water
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 3 pounds peeled and deveined large fresh shrimp
  • ½ cup fresh parsley, finely chopped
  • 4 green onions, chopped
  • Kosher salt, to taste
  • Hot sauce, to taste
  • Cheesy Garlic Grits (recipe follows)
  • Garnish: minced parsley
Instructions
  1. In a large Dutch oven, melt ½ cup butter over medium heat. Add onion, celery, jalapeño, bell peppers, garlic, and grape tomatoes; cook, stirring occasionally, until softened, about 10 minutes.
  2. Add remaining ½ cup butter, and stir until butter is melted. Add diced tomatoes, wine, lemon juice, and tomato paste; stir, and bring to a boil. Add cornstarch mixture, and stir. Add Cajun seasoning, onion powder, and pepper; stir.
  3. Return to a boil, and add shrimp, parsley, and green onion. Simmer until shrimp are cooked through. Season to taste with salt and hot sauce. Remove from heat. Serve over Cheesy Garlic Grits. Garnish with parsley, if desired.

Cheesy Garlic Grits
 
Makes about 8 cups
Ingredients
  • 4 cups water
  • 4 cups whole milk
  • 2 cups stone-ground grits
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • 1 cup shredded Cheddar cheese
  • 1 cup Monterey Jack cheese with peppers
Instructions
  1. In a medium Dutch oven, bring 4 cups water and milk to a boil over medium-high heat. Stir in grits, salt, garlic powder, pepper, and paprika. Reduce heat to medium-low; simmer, stirring frequently, until grits are tender, 20 to 40 minutes. Add cheeses, and stir until smooth. Keep warm until serving.

 

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