David Guas' Shrimp + Grits
 
Makes 4 servings
Ingredients
SAUTÉED SHRIMP
  • 2 pounds large fresh head-on, shell-on Gulf shrimp
  • 1 tablespoon grapeseed oil
  • 3 tablespoons Creole Seasoning (recipe follows)
SHRIMP SAUCE
  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • ½ cup medium-diced yellow onion
  • 2 tablespoons medium-diced green bell pepper
  • 2 tablespoons medium-diced red bell pepper
  • 2 tablespoons medium-diced celery
  • 1 tablespoon minced garlic
  • 1 tablespoon all-purpose flour
  • ¼ cup medium-diced tomatoes
  • ½ to ¾ cup Shrimp Stock (recipe follows)
  • Juice of 1 lemon
  • Kosher salt, to taste
The Grits (recipe follows)
  • Garnish: sliced green onion, soft-cooked eggs
Instructions
  1. For the sautéed shrimp: Line a baking sheet with paper towels.
  2. Peel and devein the shrimp, reserving heads and shells. Lay the shrimp out in one layer on the prepared pan and pat dry. If head-on shrimp are not available, you can use the shells to make the stock.
  3. In a large nonstick skillet, heat the oil over medium-high heat. Toss the cleaned shrimp with the Creole Seasoning. Then add to the hot pan and cook shrimp until pink and firm, about 1 minute on each side, and reserve shrimp and skillet.
  4. For the shrimp sauce: In reserved skillet, add 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Add the onions, peppers, and celery, and cook until onion is translucent, about 5 minutes. Then add the garlic and cook for another couple of minutes, until it’s fragrant.
  5. Stir in flour and cook and stir until lightly browned, about 1 minute. Add the diced tomatoes to the pan.
  6. Then slowly add the Shrimp Stock to the holy trinity, stirring. Let it to come up to a gentle simmer, and reduce heat to low-medium and cook for 5 to 6 minutes.
  7. Just before serving, add the reserved shrimp and the lemon juice to the pan. Stir and taste for salt; add kosher salt to taste.
  8. Divide The Grits among 4 serving bowls. Then spoon the shrimp over the grits, and ladle the sauce over the grits and the shrimp. Garnish with green onion and soft-cooked eggs.
Recipe by Louisiana Cookin' at https://louisianacookin.com/david-guass-shrimp-grits/