Grilled Shrimp, Roast Beef Debris & Grits
Cajun inspired with Melinda's flavor
Grilled Shrimp, Roast Beef Debris & Grits
Chef Fig
Rated 5.0 stars by 1 users
Cuisine
Cajun
Servings
4
Cajun inspired with Melinda's flavor
Ingredients
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2 lb beef chuck roast
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¼ cup olive oil
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1 stalk Celery cut in half and then quarters
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1 carrot peeled, cut in half and then quarters
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4 cans Campbell's onion soup
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32 oz chicken stock
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1 tsp onion powder
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1 tsp Garlic Powder
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½ cup all purpose flour
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¼ cup Wondra flour
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4 cups cabbage shredded
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4 roma tomatoes sliced
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½ cup Mayonnaise
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2 whole dill pickles sliced
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3-foot-long French or Italian loaf
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1 ½ cup Heavy whipping cream
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½ cup water
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2 tbsp butter
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½ tsp Roasted Garlic Puree
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⅛ tsp Kosher Salt
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⅛ tsp white pepper Freshly ground
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¼ cup Grits quick-cooking
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⅓ cup Parmesan cheese grated
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2 tbsp Asiago cheese grated
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16 “26-30” gulf shrimp raw
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2-3 tbsp olive oil
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2-3 tbsp Jimmy’s Angel Dust
New Orleans Roast Beef Debris
Parmesan Cheese Grits
Grilled Shrimp
Directions
New Orleans Roast Beef Debris
Pre-heat oven to 450 degrees
Place heavy Dutch oven with lid over high heat
Take the roast and rub the Cajun seasoning, onion powder, garlic powder and flour
Put olive oil in the Dutch oven
Put roast in the oven and let it brown on both sides
Throw in carrots and onions
Pour onion soup and chicken stock to cover
Bring to a boil
Place cover on and place in oven
Decrease oven temperature to 375 degrees and cook until the meat falls apart (3 to 4 hours)
If the gravy needs to be thickened, stir in Wondra flour until desired thickness
Parmesan Cheese Grits
In a 3-quart saucepan, combine cream, water, butter, roasted garlic purée, salt and freshly ground white pepper.
Bring to boil over medium heat. Slowly add grits, whisking continuously until incorporated.
Reduce heat to low.
Cook for 25 minutes, whisking often.
Add cheese, stir over heat for 5 minutes, until smooth.
Reserve, warm.
Grilled Shrimp
Remove tails & de-vein shrimp.
Toss shrimp with Angel Dust and a little olive just until lightly coated.
Sauté in a pan with olive oil until shrimp begin to curl and turn pink. Set