Print Recipe

Bill's Shrimp and Grits

This is Bill's modified version of shrimp and grits.

Bill's Shrimp and Grits

Ingredients:

  • Shrimp, de-shelled and deveined (save the shells. Put in a ziploc bag and place the freezer, save for shrimp stock.)

Shrimp Spice Mix:

  • Old Bay
  • Slap Ya Mama
  • Smoked Paprika
  • Garlic powder
  • Onion powder
  • Thyme
  • Oregano
  • Cayenne pepper
  • Corn Starch

Sauce:

  • Bell peppers; red, green and yellow, diced
  • Onion, diced
  • Garlic, diced (copious amounts.)
  • 1/4 cup white wine (I like using Pinot Grigio)
  • A couple of good dashes of Worcestershire sauce
  • Andouille sausage, cut into quarters
  • Olive oil
  • Butter

For Garnish:

  • Pancetta, diced
  • Green Onion chopped (I use the whole thing)
  • Quail egg

Polenta:

  • 1 tube of Polenta, sliced into medallions

Directions:

  1. Preheat oven to 200 F.
  2. Mix the spices in a ziploc bag, put the shrimp in a bowl and sprinkle the spice mixture over the shrimp. Mix the spice mixture into the shrimp and then set aside.
  3. Preheat a skillet (I used cast iron), with a little bit of olive oil and a little bit of butter, put the pancetta in and cook until crisp, remove from heat and set aside.
  4. In the same skillet, add the polenta medallions.
    Cook about 5 minutes on each side or until they have a good color/sear on them. Remove and put them on a sheet pan or keep them in the cast iron skillet and put in the oven, this just keeps them warm while you finish everything else.
  5. In another skillet, add the Andouille in and sear. Add the bell peppers and onions. Sauté until translucent. Add the diced garlic and stir for another minute.
  6. Add the wine and Worcestershire sauce, stir. Turn the heat down to a simmer and let reduce.
  7. In another skillet, add olive oil and butter and allow to get hot. Add your shrimp and cook until they are pink or done. About 4 to 5 minutes.
  8. Fry the Quail eggs, I put some butter in a skillet and set it on low, put the eggs in once the butter was melted and put a lid on it. This helps cook it by keeping the heat in. Once the whites had set, I turned the heat off and let sit with the lid still on.
  9. Remove Polenta from oven and plate. Pour sauce mixture over polenta then shrimp on top of that.
  10. Place fried egg on top and garnish with crispy pancetta and green onions.

Recipe and photo provided by Bill Pollard. Used with permission.

Cajun Recipes Cajun and Creole Recipes





Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com