dinner · gluten-free
Shrimp étouffée over creamy grits
Shrimp in a buttery blond-roux sauce with the 'holy trinity', homemade shrimp stock and Cajun spice, spooned over creamy grits.
- Time
- 60min
- Steps
- 4
Ingredients
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Allergens
Contains milk and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer the shrimp shells 20 minutes for stock; strain.
-
2
Cook the butter and flour to a peanut-colored roux. Add the trinity and garlic and cook until soft.
-
3
Whisk in 600 ml stock, the seasoning and hot sauce. Simmer 15 minutes.
-
4
Cook the grits low and slow with butter and cheese. Add the shrimp to the sauce for 3 minutes and serve over grits with scallions.
