Love & Best Dishes: Baked Creole Shrimp and Grits | Seafood Dinner Ideas

Baked Creole Shrimp and Grits | Seafood Dinner Ideas – You can’t go wrong with a good shrimp dinner! Learn how to make shrimp and grits Southern style with the best shrimp and grits recipe.
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– Y’all, I’m excited to
share this recipe with y’all.
I think it was in my magazine, wasn’t it?
Theresa?
– [Theresa] Yes.
– And shrimp and grits, you know,
it can be a 10 or it can
be like a three or a four
because when I do my shrimp and grits,
I don’t really follow a recipe, you know?
But this recipe is easy to
follow, easy to prepare,
and it calls for three fourths of a pound
of andouille sausage.
Now, this may sound crazy, I
love Louisiana cooking so much,
but I have never cared
for andouille sausage.
So we have an andouille type sausage,
and we’re gonna put that in our skillet.
(stove flicking)
Come on.
Hey, it’s like me, sometimes
it takes a minute, y’all.
Alright, so I’m gonna put a
couple of tablespoons of butter
in my cast iron little dutch oven,
and I’m gonna brown this off, you know,
just until it’s like the
brown, five or 10 minutes,
because at the very end,
this recipe is going into the oven.
Now, I’m gonna go ahead
and add our creole spices
to the shrimp and now this,
this has been about five minutes, so,
and it’s getting nice and brown in places,
so I’m gonna turn that down a little bit
and I’m gonna add our shrimp
into the pot that has our sausage
and notice it’s, ooh, no.
Uh-oh, I just got punished.
(Paula laughing)
‘Cause I was gonna say
it’s got tails on, y’all.
Since Mikey ain’t eating,
it’s gonna be my way.
(Paula laughing)
While this is browning,
I’m gonna go ahead and start our grits.
I’ve got one quart of chicken stock,
I’ve got salt,
I’ve got garlic powder,
I’ve got onion powder
and I’m gonna be using,
I don’t, I don’t use instant grits,
I just don’t like those at all.
I use a five minute grit
and then I like to cook it
for about 30 or 40 minutes,
the five minute grit,
because the longer you cook
’em, the better they get,
but in order for your
grits to turn out properly,
you have to have salt, because
if you don’t salt your water,
you will never, never be
able to get it salty enough
and, oh, this little pepper
that didn’t all come out,
I wanna get it all.
So we’ll let that come to a boil.
It’s a sin to, to overcook seafood
and since they’re gonna
be going back in the oven,
I’m gonna go ahead and take this up.
Gonna cut that off.
– [Theresa] It smells good.
– Doesn’t it smell delicious?
I can’t tell y’all what a big
fan I am of Louisiana cooking.
Okay y’all, our chicken
broth has come to a boil,
so I’m adding one and a half
cups of quick cooking grits.
So that’s your two important things, salt
and using this to stir them
for about five minutes,
making sure every grain of grit is moist
because they get thick on you so quick
and in the directions it says cook for,
you know, five minutes.
I think that’s what the
package direction says,
but like I said, always cook it longer.
So if you do that, you may
have to adjust the liquid,
but when this is done,
I’m gonna be adding
cheese and heavy cream.
So we’ll be adding a little
bit more liquid to it.
Alright, now that we’ve
got it going y’all,
I’m gonna add a half a cup
of butter to our grits,
which gonna make so good.
(Paula laughing)
Okay, I am gonna put the lid on that pot,
and I’m gonna turn this down
as low as my little stove will go.
To finish up this easy,
easy, delicious recipe,
we’re gonna pour our grits
into the pan that we browned
our sausage and shrimp in,
because I have a feeling
there’s a lot of flavor
down there in that pan
and I’m gonna stir ’em up
and let those grits get some of that.
Yeah, see it?
See that goody goody stuff.
You see it, Eddie?
– [Eddie] Yes.
– [Paula] Wow.
Alright now, we’re gonna add
a half a cup of our cream
and that’s heavy cream, y’all.
It makes those grits so creamy.
(Paula snorting)
I just can’t imagine folks
that come down here and say,
"Oh no, I, I don’t, I don’t
like grits, I don’t want grits."
I swear, if you’ll just give
yourself one little opportunity
to taste some good ones,
to taste somebody’s grits
that knows what they’re doing.
Okay, now I’m gonna add a cup of cheese.
That looks like about a cup
and I’m gonna put this in the oven
and the last like five
minutes of it cooking,
we are going to dot it
with another half a cup of cheese on top.
Come on up here, you pretty baby.
You pretty, pretty baby.
(Paula laughing)
Gosh, it’s such a, an easy,
easy way to do shrimp and grits.
It’s like a no fail, y’all,
no fail way to do it.
Okay, in the oven it goes.
I cannot hardly wait.
All you need now is a loaf of french bread
and it’ll take you to the house, honey.
It’ll take you to the house.
So this has been in here about 15 minutes.
Now, I’m going add a half a
cup of cheese on top of it
and let that melt and then
we gonna be ready to eat.
No butt shots, Eddie.
(Paula laughing)
Looky here, looky here y’all.
That is a meal fit for a king.
Now I’m just gonna chop
up some green onion
and we just gonna garnish this
with a little bit of the
green onion because it just,
that little bite of onion
along with those grits
and sausage and shrimp, just heavenly.
All right y’all, I think
this is cooled down enough
that it won’t rip the
skin outta mama’s mouth.
Oh my goodness.
This just looks heavenly, look at that.
Look at that.
Would you wanna get me a
little piece of sausage?
Hmm.
This is, to me, pretty
enough to serve this,
take it to the table just like that,
in that beautiful cast iron dutch oven
and some french bread
to go along with this
and you see how nice it is
because I can pick my
shrimp up by the tail.
Hm.
Hm.
It’s so good, y’all.
So, so, so good.
Yum, yum!
So good.
Love and best dishes, y’all.
Take the trip to Louisiana, New Orleans.
Hm.
Hey, y’all, it’s Paula Deen.
Now, if you enjoyed this video,
be sure to like it
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Love and Best Dishes Y’all.