End Hunger CT: Creole Shrimp and Grits Recipe

End Hunger Connecticut!

February 6^th

6p-9p

University of New Haven

300 Boston Post Road in West Haven

CREOLE SHRIMP & GRITS

• 2 TBSP vegetable oil
• ¼ CUP/40 G diced green bell pepper
• ¼ CUP/40 G diced red bell pepper
• 3 green onions, white and green parts, thinly sliced
• 2 garlic cloves, minced
• 2 TSP Creole Spice Mix (recipe follows)
• 1½ LB/680 G medium shrimp, peeled and deveined
• ¾ CUP/180 M L Creole Sauce (recipe follows)
• ¼ CUP/60 M L heavy cream
• 2 TBSP unsalted butter
• 5 OZ/140 G baby spinach leaves
• 2 TSP fresh lemon juice
• White Cheddar Grits (recipe follows) for serving

In a large sauté pan, heat the oil over medium heat until shim­mering. Add the green and red bell peppers, green onions, garlic, and the Creole Spice Mix, and cook until the vegetables are softened, about 5 minutes. Add the shrimp and sear just until opaque, turning once, about 2 minutes. Stir in the Creole Sauce, cream, and butter, and bring to a simmer. Add the spinach, a handful at a time, stirring to wilt and coat with sauce. Once all the spinach has been added, remove the pan from the heat and stir in the lemon juice. Serve immediately over the grits.

Serves 4

CREOLE SPICE MIX

• 3 TBSP kosher salt
• 3 TBSP herbes de Provence
• 3 TBSP ground cumin
• 1/3 CUP/45 G cayenne pepper
• ¼ CUP/30 G freshly ground black pepper
• ¼ CUP/30 G sweet paprika

In a small bowl, stir together the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until thoroughly combined. (To make ahead, store in an airtight container for up to 6 months.)

Makes about 1.5 cups

CREOLE SAUCE

• 1 TBSP unsalted butter
• 2 green onions, white parts only, chopped
• 1 TSP minced garlic
• ONE 12-oz/360-ml bottle wheat beer, such as hefeweizen
• ¾ CUP/180 M L Worcestershire sauce

In a medium saucepan, melt the butter over low heat. Add the green onions and garlic, and cook until softened, about 5 min­utes. Add the beer and Worcestershire sauce and increase the heat to medium-high. Bring to a boil, reduce to a simmer, and cook until thick and syrupy and reduced to about 1 cup/240 ml, 15 to 20 minutes. Remove from heat and let cool. (To make ahead, refrigerate sauce in an airtight container for up to 1 week.)

Makes about 1 cup

WHITE CHEDDAR GRITS

• 2 3/4 CUPS/660 M L water
• 2/3 CUP/95 G quick-cooking grits
• 2 TBSP heavy cream
• 2 TBSP unsalted butter
• 4 OZ/115 G sharp white Cheddar cheese, grated
• 1½ TSP kosher salt
• PINCH of white pepper

In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and thick like mush, about 4 minutes. Stir in the cream, butter, cheese, salt, and white pepper.

Cover and keep warm over very low heat until serving.

Serves 4

BROWN SUGAR KITCHEN COLLARD GREENS

Recipe courtesy of Tanya Holland©

• 4 pounds collard greens, cleaned and large stems removed*
• 2 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper
• ¼ cup water
• 1 teaspoon cider vinegar
• Kosher salt
• Freshly ground black pepper

Wash greens and set aside. Heat 1 tablespoon olive oil over medium heat in a large pot. Add garlic and crushed red pepper, and cook over medium heat, stirring occasionally, until garlic is softened but not brown, about one minute. Add collard greens and coat with garlic mixture. Add water and stir collard greens as they wilt. Place lid on pot and reduce heat to a simmer

As greens wilt, stir in vinegar and remaining extra virgin olive oil. Season to taste with salt and pepper.

*Prepare collard greens by stacking the leaves and rolling them and slicing into thin strips. (This technique is called chiffonade.)

Makes 6 servings.