Chef and store-owner Rick Rogers began his culinary journey over 30 years ago in New Orleans, the home of Cajun and Creole cooking as we know it. Today, he shares his acquired knowledge by hosting various cooking classes at Eggshells Kitchen Company, all based on classic dishes from New Orleans. Below is a recipe from one of Rick's most popular classes, New Orleans-Style Shrimp and Grits.
New Orleans-Style Shrimp & Grits
Shrimp Ingredients:
- 1.5 lbs of XL or jumbo shrimp (shell on, de-veined)
- 1.5 sticks of butter
- 1 tbsp olive oil
- 3 cups trinity mix (made from 1 cup onion, 1 cup bell pepper, 1 cup celery)
- 1 tbsp Worcestershire sauce
Grits Ingredients:
- 3/4 cup regular or stone ground white grits (yellow grits are too hard for this recipe)
- 3 cups chicken broth
- 1/4 cup heavy cream
- 1/2 stick butter
- 1/4 cup Parmesan or Romano cheese
- 1/2 tbsp Tony's Seasoning (in addition to seasoning used for shrimp)
Dry Herbs/Seasonings:
- 1-2 tbsp BBQ shrimp seasoning mix (River Road blend)
- 2 tbsp Tony's Seasoning
- 1 tsp crushed thyme leaves
- 2 Bay Leaves
- 1 tbsp granulated garlic
- 1/2 tbsp dried parsley
Instructions:
- Preheat oven to 475 degrees Farenheight.
- Melt butter and saute 2 cups of trinity mix until soft and brown. Add in remaining trinity, and cook until just tender. Then, add in all seasonings (aside from the Tony's Seasoning for grits) and mix thoroughly. Set aside and prepare shrimp.
- Oil shrimp and saute gently until shrimp shells have color. Then, place the shrimp in a 9x13 or equivalent baking dish. Coat with trinity mixture and bake for about 15 minutes.
- To make grits, combine dry grits, broth, and Tony's seasoning in a pot. Bring to a boil, cover, and reduce heat. Cook for approx. 20 minutes, stirring often, until grits are tender. Once grits are done, add in cream, butter, and cheese.
- Serve shrimp over bed of grits, and thank us later.
Serves 4-6.
Interested in attending a class with chef Rick Rogers? Click here to access all available cooking classes.