Friday, August 16, 2013

Desire's Shrimp and Grits

While in New Orleans I ate the best Shrimp and Grits I have ever had. Royal Sonesta's restaurant Desire is famous for their Shrimp and Grits and I had to recreate at home. I found the recipe and it did not disappoint. I followed the recipe almost to a "T". I skipped out on the grilling aspect of the shrimp. I ended up sauteing them with the same seasonings minus the beer for basting. I didn't marinate them either. Here is the recipe if you feel like being creative.

Serves 10


2lb. Gulf Shrimp Peeled and de-veined
1c. Herb oil
To Taste Creole seasoning

2T. Unsalted Butter
2T. Olive oil
1 clove Garlic pealed and chopped
1 bottle domestic beer
3T. Parmesan, grated

1lb. Tasso Ham, diced
1 tsp. Olive oil
4 each green onions, sliced (reserve some sliced green tops for garnish)
2 oz. White wine
1T. Creole seasoning blend
½ tsp. Cayenne pepper
½ c. Roasted red peppers, pealed and diced (canned is fine)
1c. Alfredo Sauce

2C. Prepared Yellow Stone Ground Grits


Mix gulf shrimp in herb oil in a bowl, cover and marinate over night. (I didn't do this)

Melt 2T. butter, olive oil, 1 clove chopped garlic, 1 bottle of beer and Parmesan and hold beside grill for basing shrimp. (I didn't do this)

Warm Grits on the grill side burner, cover and hold for service

In a heavy pan on the grill side burner, brown Tasso with 1 tsp. Olive oil. When Tasso is brown add green onion bottoms, creole seasoning and cayenne pepper and cool for 2-3 minutes until onion are tender. Add white wine and cook for five minutes until mixture reduces to half its volume. Add roasted red peppers and alfredo sauce and bring to a simmer. Add salt if necessary. Hold beside grill for service.

When grill is hot, drain shrimp from marinade and line on the grill across the grates so that they don’t fall through. Sprinkle with Creole Seasoning or salt. Brush basting sauce as they cook, being careful not to let them burn. Once they are cooked, spoon grits into 10 eight-ounce bowls. Place 4-5 shrimp on top of grits in each bowl. Smother with tasso gravy and garnish with green onions. Bon Appetite

Herb Oil:

2C. Salad Oil (canola oil)
4 cloves Garlic pealed
2 heads shallots, pealed and quartered
4 ea. Bay leaves
1T. Ground black pepper
1 bunch parsley, cleaned and dried
1T. Basil, fresh or dry
1 T. Thyme
1T. Red pepper flakes
2 ea. Whole green onions

Place all ingredients in a blender and puree until smooth


1C. Whole Milk
1C. Heavy Cream
2 cloves garlic chopped
2T. butter
2T. flour
1 tsp. salt
¼ tsp. white pepper
½ c. grated parmesan cheese

In 2 qt. sauce pan melt butter and cook garlic over medium heat. Do not brown. Add flour and stir with wooden spoon or wisk until flour absorbs all of the butter. Add ½ c. of the mild and bring to a simmer, stirring constantly. Add remaining mild and cream and return to a simmer, continuing to stir. Do not allow to stick on the bottom of the pan. Reduce heat to low, add salt and pepper and cook for 15 minutes, stirring to keep sauce from sticking on the bottom of the pan. Add parmesan and stir until parmesan is melted. Remove from heat. 

Grits: Adapted from: Southern Living Cheese Grits
  • 1 (14-oz.) can low-sodium fat-free chicken broth
  • 1 cup fat-free milk 
  • 1/2 teaspoon salt
  • 1 cup uncooked quick-cooking grits
  • 1/4 cup freshly grated Parmesan cheese 


  1. 1. Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir Parmesan.

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