Grilled Shrimp, Roast Beef Debris & Grits
Grilled Shrimp, Roast Beef Debris & Grits

Grilled Shrimp, Roast Beef Debris & Grits 

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Course: Main Dish
Cuisine: Cajun, Creole, New Orleans
Servings: 4 people

Ingredients

New Orleans Roast Beef Debris

  • 2 lb beef chuck roast
  • 1/4 cup olive oil
  • 1 stalk Celery cut in half and then quarters
  • 1 carrot peeled, cut in half and then quarters
  • 4 cans Campbell's onion soup
  • 32 oz chicken stock
  • 1 tsp onion powder
  • 1 tsp Garlic Powder
  • 1/2 cup all purpose flour
  • 1/4 cup Wondra flour
  • 4 cups cabbage shredded
  • 4 roma tomatoes sliced
  • 1/2 cup Mayonnaise
  • 2 whole dill pickles sliced
  • 3-foot-long French or Italian loaf

Parmesan Cheese Grits 

  • 1 1/2 cup Heavy whipping cream
  • 1/2 cup water
  • 2 tbsp butter
  • 1/2 tsp Roasted Garlic Puree
  • 1/8 tsp Kosher 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

  • 16 “26-30” gulf shrimp raw
  • 2-3 tbsp olive oil
  • 2-3 tbsp Jimmy’s Angel Dust

Instructions

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

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