Shrimp etouffee pairs nicely with cheesy grits

“Grits are not just for breakfast any more,” said Chef John Maxwell, “and they are one of my favorite foods.”

He recommends pairing grits with something else, such as this shrimp etouffee, which includes in its base the “trinity” of Cajun and Creole cooking—onion, bell pepper and celery.

Shrimp etouffee and stone-ground grits

Grits

1 tablespoon minced garlic

3 cups chicken stock

1 cup stone-ground grits

1 cup heavy whipping cream

¼ cup finely grated Parmesan cheese

¼ cup butter

2 tablespoons chopped parsley

Melt a small amount of butter in a sauté pan. Add garlic, and stir. Add chicken stock, and bring to a boil.

Stir in the grits, and return to a boil. Reduce heat, and simmer for 30 minutes, stirring frequently.

When the grits are tender, add the cream, cheese and butter and stir well. Simmer another 10 minutes, and serve hot, topped with shrimp etouffee and garnished with parsley.

Shrimp Etouffee

7 tablespoons unsalted butter, divided

3 tablespoons minced garlic

½ cup chopped onion

¼ cup chopped red and green bell peppers

¼ cup chopped celery

salt and pepper to taste

¾ cup diced tomato

¼ cup all-purpose flour

1½ cups shrimp stock

1 bunch fresh thyme

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

2 pounds shrimp, peeled and deveined

½ cup sliced green onion

3 tablespoons minced parsley

4 teaspoons Creole seasoning

Melt 4 tablespoons of butter in a large cast-iron skillet, and sauté the garlic until just browned. Add the onions, bell pepper and celery, and sauté until translucent.

Add salt and pepper and diced tomatoes. Simmer for a few minutes, then whisk in the flour to make a blonde roux. Stir constantly, about 3-5 minutes. Add a small amount of shrimp stock, and stir well to form a paste. Add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You might need to add more stock; the end result should be the consistency of gravy.

Add whole sprigs of thyme, Worcestershire sauce and hot sauce. Simmer for 20 minutes.

Add the shrimp, green onions, parsley and Creole seasoning. Simmer until the shrimp are cooked through. Stir in the remaining butter, and pull out the thyme sprigs.

Serve over grits.