Oct 23 2016
Another inside cook on my new range. I cooked up some stone ground grits and made up the Creole sauce to cook the shrimp in. I had 10 oz. of nice jumbo gulf shrimp to use; just enough for the wife and me.
The sauce was:
1 15 oz. can of crushed tomatoes
A couple slices of sweet onion chopped
½ green pepper chopped
½ cup celery sliced
2 green onions sliced
1 tablespoon Worcestershire
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
Fresh parsley chopped
Salt and pepper to taste
Hot sauce to taste
I was out of Worcestershire so had to skip that. I got my grits on cooking and started the sauce. I started with sautéing the onions, then added the peppers and celery, then the green onions and then the crushed tomatoes. I added in the parsley and seasoning and let it simmer while I finished the grits. I like them thick.
When the grits were done I set them on the warmer burner and cooked the shrimp in the sauce. I did them for 6 minutes turning half way. Tasted good, but missed having bread and butter with them!
The grits were on the warmer until after we ate. When I emptied out the pan they were not stuck to the bottom. I am going to like the warmer for grits if nothing else.
Smokin Don
