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Grits and Grillades

Ingredients: 

Shrimp Grits:

1 cup stone ground grits

1 ¼ cup shrimp stock

2 cups water

½ tsp salt

¼ tsp fresh ground black pepper

2 sprigs fresh thyme

1 lb shrimp, peeled (whatever size you want) cut if necessary, into bite size pieces

1 tsp kosher salt

¼ tsp baking soda

6tbs unsalted butter

4 Tbs minced garlic

3 Tbs creole seasoning

¾ cup heavy cream- or more if you like a looser grit consistency

3 Tbs chopped parsley

3 Tbs dry white wine

Juice of 1 lemon

 

Grillade Gravy:

2 Tbs cooking oil, or bacon fat, or butter

1 large red bell pepper- diced small

3 ribs of celery- diced small

½ large yellow onion- diced small

½ large red onion- diced small

2 garlic cloves- minced

1 small jalapeno- diced small

1 ripe tomato- diced small

1/2 cup all purpose flour

7 Tbs vegetable oil

2 Tbs tomato paste

1 lemon- zested and juiced

2 cups chicken stock

2 cups shrimp stock

2 tsp Worcestershire sauce

4 tsp chipotle tabasco

2 Tbs bourbon

3oz White wine

3 bay leaves

2 Tbs fresh parsley, chopped

4 oz Louisiana blue crab clawmeat picked of all shells

1 Tbs Creole seasoning (or more to taste)

Salt- to taste

Pepper- to taste

20 cherry tomatoes, peeled

 

Speckled Trout:

10 Fresh Louisiana Caught Speckled Trout fillets (or similar delicate, flaky mild Louisiana caught fish) 3 oz a piece

6 Tbs Creole Seasoning

2 Tbs kosher salt

1 Tbs fresh ground black pepper

4 Tbs vegetable oil

2 eggs whisked with couple splashes of water to make egg wash

3 cups fish fry

1 bunch scallions sliced thin

5 eggs poached

Directions: 

Shrimp Grits:

Add grits, stock, water, thyme, salt and pepper to the inner pot.

Place the lid on, and set the pressure valve to sealing; cook on manual high pressure for 10 minutes.

Allow the pot to naturally release

Remove thyme.  Stir the grits and use the back of your spoon pressed against the pot to break up any lumps.

While grits are cooking, work on your shrimp

Toss shrimp with salt and baking powder

Marinate for 15 mins to an hour in refrigerator

Melt butter in saute pan

Add garlic and saute till fragrant

Add shrimp to pan and season with creole seasoning

Once pink and firm deglaze pan with white wine and lemon juice

Once lemon juice and wine has evaporated, add the cream to pan and bring to simmer. Mix in chopped parsley

Fold shrimp into the cooked grits. 

Taste and re-season as necessary

 

Grillade Gravy:

Heat the oil, fat or butter in a skillet over medium-high heat until hot but not smoking

Saute the onions in the skillet until soft and translucent. Add the peppers and celery and saute until soft. Add the tomatoes and garlic and saute for about 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl.

In another skillet melt the 7 tablespoons of oil over medium heat. Add the 1/2 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Whisk in the tomato paste and cook for another 3-4 mins.

 Add the chicken and shrimp stock, Worcestershire sauce and tabasco, whisking continually until the mixture is smooth and thickened.

Add the vegetables and crabmeat to the skillet and add the Creole Seasoning, lemon zest, juice, bourbon, wine, and bay leaves. Bring to a simmer

Stir in the parsley and simmer for another 5 minutes. Add salt and pepper and creole to taste. Remove the bay leaves. Add water if you like a thinner gravy

Add the Cherry tomatoes to the sauce and keep warm

 

Speckled Trout:

        Combine the seasoning mix ingredients in a small bowl. Season each side of each fillet evenly with the seasoning mix.

        Place the vegetable oil in a skillet over high heat just until the oil just begins to smoke, about 3 minutes.

        Dip the fillets into the egg wash and then into the fish fry

Place the fillets in the pan, and cook, turning once, until they are just cooked through, about 2 minutes per side. The fillets are done when they are crispy and toothpick goes through with ease.

In serving bowl spoon the grits.

Ladle a small amount of sauce on top of grits

Shingle two fish fillets on top of grits

Ladle more sauce to cover filets and garnish heavily with green onions and a poached egg

 

Chef Devan Giddix
Restaurant or Business: 
Dickie Brennan's Bourbon House