Tag Archives: SHRIMP

Southern-style Shrimp and Cornmeal “Grits”

Grits are a breakfast staple in the South. The pudding-like ground hominy is a hearty and versatile meal. The pairing of shrimp with the mealy custard is “low-country” cooking at its finest.

While grits are made from hominy, I used stone-ground cornmeal; and though this is considered a “soft polenta”, let’s face it–  “shrimp ‘n’ grits” just has a certain ring to it.


Cornmeal “Grits” (or soft polenta)


3  cups water

1 cup stone ground cornmeal

1 Tablespoon salt

Pepper, to taste

2 Tablespoons rosemary, chopped

3 Tablespoons butter

1/4 cup parmesan cheese

Bring water and cornmeal to a boil, stirring constantly to avoid it sticking to the bottom of the pan.

Once boiling, reduce heat to low. Add salt and pepper.

Simmer for 20 to 30 minutes until thick. You’re looking for it to stand up when “plopped” on a plate. *

Stir in butter, parmesan and rosemary.

Paprika Shrimp


1 pound shrimp, 17 to 20 count, peeled and deveined

1/2 Tablespoons salt

1/2 Tablespoon paprika

3-4 Tablespoons butter, depending on the size of your pan

Toss shrimp with paprika and salt.

Be mindful of overcrowding your pan. I cooked my shrimp in two batches, each using 2 Tablespoons of butter. If your pan is big enough to cook the shrimp in one batch, you may only need 3 Tablespoons of butter.

Cook shrimp for two to three minutes per side, until opaque.

Serve shrimp over “grits”.

*The whole meal takes about 30 minutes to make. Cook your shrimp in the last 10 to 15 minutes of cooking your grits.

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Shrimp and Sausage Gumbo

This dish brings me right back to Mama’s kitchen. Shrimp and sausage gumbo falls along side French bread and chips and salsa under the “can’t live without” category for me.

My mom grew up in Southeast Texas where the best of Creole, Mexican and Southern foods combine. Although according to my grandmother, Creole gumbo does not usually include sausage, the heartiness of the links add spice and depth to this dish. I chose a jalapeno pork sausage to bring extra heat to my gumbo, but regular sausage will do just fine.

File (pronounced fee-lay, or “file” as I so reverently refer to it as) is an essential. It’s made from dried and ground sassafras leaves. It is not only included in the gumbo, but often used as a garnish for extra seasoning. It is a fragrant additive with an almost black tea taste to it. It also helps thicken the broth.

Another thickening agent used here is okra. I cut them thick, as to prevent complete liquidation of the green beauties. Their sliminess, which is often a turn off for okra amateurs, brings an added thickness to the broth and roux. They lose their gooey texture; so for those who are put off by the vegetable, this is a great introduction into the Wonderful World of Okra.

Shrimp and Sausage Gumbo


2 strips of bacon, diced

1 pound smoked sausage, cubed

1 stick of butter, or 1/2 cup 

1/4 cup flour

2 quarts chicken stock

1 large onion

1 pound okra, cut into 1/2 to 1 inch thick pieces

1 green bell pepper, chopped

2 stalks celery, sliced

4 cloves garlic

1 teaspoon cayenne

2 Bay leaves

2 sprigs rosemary

1 Tablespoons gumbo file

1 pound shrimp

Salt and pepper, to taste

Start by cooking the bacon and sausage in cast iron pot. Because of the obvious greasiness of the meats, little to no oil is needed for cooking. Once browned, remove from pot.

Saute onions, celery, green bell pepper, okra and garlic in meat fat. Remove from pot when onions are translucent.

At this point, it’s time to make the “roux”, which is essential to gumbo. The seemingly daunting task is made easy in this recipe: add flour and butter to meat fat in pan. Constantly stir for about 4 minutes. You’ll know the roux is ready butter melts, flour is fully incorporated and has reached a medium to dark caramel color. I like a lighter roux in my gumbo, but feel free to cook until brick reddish-brown.

When roux is ready, add tomatoes, stock, sautéed meat and vegetables, Bay leaves and rosemary. Bring to a boil, and cook 15 minutes. Reduce to a simmer, or risk tough shrimp.

Toss shrimp with cayenne, salt, pepper and file. Add to rest of the simmering gumbo.

Continue cooking on a low simmer for about 45 minutes.

Serve over rice, with a sprinkle of file if desired. Refrigerate or freeze leftovers.


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Asado Loco Shrimp and Corn

I’ve been Asado Loco, or “barbecue crazy”, lately. This Baja-inspired meal is full of fresh flavors and crunch.

These fresh shrimp need to be marinated for up to an hour to infuse full on margarita flavor, but these little fellas are worth the wait. Serve with Cotija Street Corn for a south of the border barbecue.

Cilantro Margarita Shrimp Asado


1 pound of shrimp

Juice of 2 limes

1/4 cup chopped cilantro

1/4 cup tequila

1 Tablespoon sugar

1 Tablespoon salt

Marinate shrimp with the rest of the ingredients for 30 minutes to one hour.

At this point, you can soak your wood or bamboo skewers if you choose to kabob your shrimp. It is vital to submerge them in water, or you will be faced with flaming sticks on the grill. I forgot to soak them, and opted out of skewering with dry bamboo. I was not in the mood for fiery batons of seafood.

Also, if you plan to use wood chips in your grill, soak them in water at this time, for about 30 minutes.

After everything has been marinated and soaked, brush shrimp with olive oil and cook 2 to 3 minutes per side over medium-high heat.

Serve with wedge of lime, and Cotija Street Corn, recipe below.

I love cotija cheese. It is a firmer, aged queso fresco that adds a funky-salty flavor to the sweet grilled corn.

This recipe was inspired by the grilled corn sold on the streets of Mexico, often times with a creamy mayo or sour cream mixture. But its corn– I’ve got to bathe it in butter.

Cotija Street Corn


4 ears of corn

1/4 cup butter, melted

1/2 teaspoon chili powder

Juice of 1 lime

1/2 cup cotija cheese, crumbled


Husk the corn, and remove the silk.

Mix melted butter, chili powder and lime for basting.

Grill on medium heat for 8 to 12 minutes, brushing on the melted butter mixture every few minutes.

Sprinkle cotija over the corn directly after removing from heat. Serve with chili lime butter.

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