Crawfish Grits and Blackened Shrimp

Recipe courtesy of John Walker, Executive Chef, Chef John's Place, Kissimmee, FL
Show: Emeril's Florida Episode: Getaway, Go Eat, and Giddy Up
TOTAL TIME: 1 hr 5 min
Prep: 40 min
Inactive Prep: --
Cook: 25 min
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

CRAWFISH GRITS:
  • 4 ounces butter
  • 1/2 cup heavy cream
  • 1 pound quick grits
  • 1 pound cleaned crawfish tail meat
  • 1/2 cup shredded Parmesan
  • Salt and pepper
    BLACKENED SHRIMP:
    • 2 teaspoons olive oil or butter
    • 8 ounces jumbo shrimp (16/20)
    • 1/4 cup Cajun seasoning
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    Directions

    For the grits: Bring 7 cups water to a boil, then add the butter and heavy cream. Simmer for 2 minutes on medium heat. Stir in the grits while whipping until smooth (not grainy). Add the crawfish, while whipping, then add the Parmesan. Add salt and pepper to taste.

    For the shrimp: Heat a saute pan on medium-low heat with the olive oil. Lightly dust the shrimp in the Cajun seasoning on both sides. Sear for until tender, 1 to 2 minutes per side. Remove from the heat and place 1 or 2 shrimp on top of each serving of grits.
    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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