Can’t take the sick day to escape to Bourbon Street this year? Doesn’t mean you have to miss out completely. We brought you this New Orleans classic with a PRZ twist. Rich and decadent indeed, you can repent about the calories later. While you’re at it, add the booze, the beads and it’s a Fat Tuesday celebration. PRZtip- Spare everyone the Zydeco music. It’s just never a good idea.
Ingredients
- 20 Shrimp Peeled/Deveined
- 2 T Butter
- ¼ cup Onions
- 1 ½ t Herb De Provence
- 1 ½ t Cajun Seasoning
- 1 strip of Bacon, sliced
- 1 bunch of Parsley
- 1 Lemon
Directions
- Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking. Add 1 T of Butter and onions and cook until soft, 10 mins. Add bacon and cook until crispy.
- Add shrimp, seasoning and remaining butter. Continue cooking until the shrimp are just pink and firm to the touch.
Cheese Grits
To quote Florence of good quality 80′s TV Mel’s Diner “Kiss my grits!”
Ingredients
- 4 cups boiling water
- 1 teaspoon salt
- 1 cup instant grits
- 1 stick butter
- 8 ounces mild cheddar
- ½ t garlic powder
- 3 eggs
- ¾ cup cream
Directions
- Stir in Grits in boiling water – cook 3-4 mins. Stir constantly.
- Remove from heat stir in butter, cheese, garlic powder.
- Beat eggs and cream and add to grits.
- Grease Casserole (Quart Size). Bake 300 for an hour.
- Divide the grits and shrimp among 4 bowls and garnish with the scallion greens.
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Food from he big easy always kills my belly but this I will attempt to cook.
Look at PRZ going all NO OL on us.
This is a great dinner for a cold snow day! I aylaws eat some of my hubby’s fried rice (I get lomein to share with our kids and get upset when he decides not to order fried rice) and get my own hot and sour soup. Yours looks absolutely delicious! My family would be in for a real treat if I served this up one cold Sunday night. Thanks for sharing! Emeril rocks!
that looks like an amazing breakfast..
Whats “deviened?”
Wow- that looks great. Just like I ate back in college.
I saute’ some fresh, local, small to medium shrimp in butter, until just pink.
I just had my first taste of Shrimp & Grits during my visit to Charleston and loved it!
I have some shrimp in the freezer I need to use, looks like this will be on next week’s menu.
This recipe looks perfect. It looks like the kind of dinner where I would definitely want seconds.
There’s nothing like some good ol southern shrimp and grits.
Well, kiss my shrimp and grits!
Serve it up with some Budweiser….
Frank’s Hot Sauce is a must.
Dangerously simple dish to make.
I use stone ground grits…best kind.
Lyndsay, you got snow before Toronto this year. We still haven’t had any. I’ll be on Vancouver Island in 5 mhtnos – I can’t wait. Hopefully there won’t be any snow then, lol. Thank you so much for linking these recipes up to Cookbook Sundays. I apologize for taking so long to visit you. We ate at 2 of Emeril’s restaurants this past week and I very badly want one of his cookbooks! Have a great week.
Try it with Roasted Tomato, Fennel and Sausage.
The way my momma makes them – Put dollop of butter in frying pan, and sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Splash in ½ cup white wine, and continue to stir until shrimp are done and wine has reduced.
Tried this , made it yesterday it was pretty good.
That cornbread looks yummy!And I can’t wait until the Ravens/Steelers game on Sunday! I am going to apttmet to make Raven themed cake pops for the tailgate. And I hope our boy Ray has a good game