Zea's Shrimp and Grits


4 TBL Butter

4TBL All Purpose Flour

1/2 CUP Yellow Onion - diced

1/2 CUP Green Bell Pepper - diced

1/2 CUP Celery - diced

2 TSP Fresh Garlic - minced

2TSP Salt

1TSP Ground Black Pepper

4 CUPS Shrimp Stock

2 TBL Vegetable Oil

2 TSP Seafood Seasoning - Magic Seasonings by Paul Prudhomme

31/35 COUNT Louisiana Shrimp - peeled

1/4 CUP Green Onions - sliced

1. Melt the butter in a heavy bottom sauce pot.

2. Whisk in the flour and cook until a medium dark brown roux is achieved.

3. Add the onion, bell pepper, celery, garlic, salt and black pepper. Cook until the onions are translucent.

4. Slowly add the shrimp stock. Whisk out any lumps. Bring to a full boil then reduce heat to a simmer. Cook until thick enough to heavily coat the back of a spoon.

5. Add 2 cups of the sauce and bring to a boil. Serve over roasted corn grits (recipe to follow)


2 CUPS Water

2 CUPS Heavy Cream

2 TSP Salt

1 STICK Salted butter

1 CUP Yellow Grits

1 cup Pan roasted corn kernels

1/4 cup Sauteed yellow onion

1. Bring water, cream and butter to a boil.

2. Whisk in the grits and cook until the grains are full and tender.

3. Add corn and onion and serve.