Gulf shrimp with three cheese grits and crawfish creme sauce

6 large Gulf shrimp
1 t Old Bay seasoning
Salt and Pepper
1 t Oil

For crawfish creme sauce
2 cups Heavy cream
2 T Butter
2 t House seasoning
1 T Crab boil
1 T ketchup
2 T Flour

For three cheese grits
4 cups Water
4 cups Heavy cream
2 cups Grits
Pinch of salt
½ to 2 cups of cheddar, Romano and Parmesan cheese blend

For grits: in a medium pot, bring water to a boil. Add cream, salt and grits. Cover and slowly cook grits until creamy. Add cheese.

For sautéed shrimp: Heat skillet on medium high heat. Add oil and cook shrimp in seasoning until pink.

For crawfish cream sauce: Melt butter in a sauce pan and add flour. Cook for 1 minute and add heavy cream, house seasoning, crab boil and ketchup. Allow to come to a slow simmer until thicken.

To serve, ladle grits in a bowl and top with crawfish crème sauce. Add shrimp and serve with garlic bread.

INGREDIENTS: Hawaiian Shave Ice
Block of ice
Favorite flavored syrup

Using a machine, shave block of ice finely. Place in cup and pour favorite flavored syrup over the top. Serve.

Von’s Restaurant & Grill
12953 Wintzell Ave N.
Bayou La Batre, AL 36509

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