Grilled Shrimp, Roast Beef Debris & Grits 
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Servings
4 people
Servings
4 people
Grilled Shrimp, Roast Beef Debris & Grits 
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 people
Servings
4 people
Ingredients
New Orleans Roast Beef Debris
1/4 cupolive oil
1 stalk Celery cut in half and then quarters
1  carrot peeled, cut in half and then quarters
1 tsponion powder
1/4 cupWondra flour
4 cups cabbage shredded
4  roma tomatoes sliced
1/2 cupMayonnaise
2  whole dill pickles sliced
Parmesan Cheese Grits 
1/2  cupwater
2 tbspbutter
1/8 tspKosher Salt
1/8 tsp white pepper Freshly ground
1/4 cup Grits quick-cooking
1/3 cup Parmesan cheese grated
2 tbsp Asiago cheese grated
Grilled Shrimp
Instructions
  1. Pre-heat oven to 450 degrees
  2. Place heavy Dutch oven with lid over high heat
  3. Take the roast and rub the Cajun seasoning, onion powder, garlic powder and flour
  4. Put olive oil in the Dutch oven
  5. Put roast in the oven and let it brown on both sides
  6. Throw in carrots and onions
  7. Pour onion soup and chicken stock to cover
  8. Bring to a boil
  9. Place cover on and place in oven
  10. Decrease oven temperature to 375 degrees and cook until the meat falls apart (3 to 4 hours)
  11. If the gravy needs to be thickened, stir in Wondra flour until desired thickness
  12. In a 3-quart saucepan, combine cream, water, butter, roasted garlic purée, salt and freshly ground white pepper.
  13. Bring to boil over medium heat. Slowly add grits, whisking continuously until incorporated.
  14. Reduce heat to low.
  15. Cook for 25 minutes, whisking often.
  16. Add cheese, stir over heat for 5 minutes, until smooth.
  17. Reserve, warm.
  18. Remove tails & de-vein shrimp.
  19. Toss shrimp with Angel Dust  and a little olive just until lightly coated.
  20. Sauté in a pan with olive oil until shrimp begin to curl and turn pink. Set
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