Blackened Alabama Gulf Shrimp and Grits with Creole Cream

Provided by Carl Tilley, Chef at the Classic On Noble. | Seafood: Shrimp

What you need

Ingredients: 2 qt Half and half; 1 c. Coarse ground white grits or polenta; ½ c. Grated Parmesan cheese; 10½ oz Soft goat cheese (Belle Chèvre preferred); To taste Salt and pepper; 10 each 16-20 or 21-25 Alabama Gulf shrimp, peeled and deveined; 9 oz Zatarain's Blackened Seasoning; 2 oz Celery, finely chopped; 2 oz Red and green bell peppers, brunoise; 4 oz Yellow onion, diced small; 1 Clove garlic, minced; 1 Scallion (green portion), finely sliced; ½ oz Parsley, finely chopped; 1/3 qt Heavy cream; 2 oz Worcestershire sauce; 2 tbsp Butter, cubed; 1 tbsp Zatarain's Creole Seasoning; 6 oz Canola oil

Steps

1.

Place half and half and salt and pepper in sauce pot and warm over medium high heat. Do not let the half and half come to a boil. When half and half is hot, add grits stirring continuously. As the grits cook, the mixture will thicken slightly. When grits are fully cooked, lower heat to lowest setting and stir in the parmesan cheese. Once the cheese is incorporated stir in the goat cheese. Stir until smooth.

2.

In a warm sauté pan, add 4 oz oil. Coat shrimp to desired consistency with Zatarain’s Blackened Seasoning. Carefully place them in the sauté pan. Cook on each side approximately 2 minutes. Turn heat off and reserve the shrimp.

3.

In a warm sauté pan, add 2 oz oil. When oil is hot add the celery, peppers, onion, and garlic. Sauté for about 1-2 minutes making sure not to burn the vegetables. Add heavy cream, worchestshire, and Zatarain’s Creole seasoning. Stir gently to incorporate all the ingredients evenly. As the cream reduces the mixture will thicken. Add butter and stir as it melts. Remove from heat.