Grilled Shrimp, Roast Beef Debris & Grits
Grilled Shrimp, Roast Beef Debris & Grits 
Grilled Shrimp, Roast Beef Debris & Grits 
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4 people
4 people
New Orleans Roast Beef Debris
1/4cupolive oil
1stalkCelerycut in half and then quarters
1carrotpeeled, cut in half and then quarters
Parmesan Cheese Grits 
1/2 cupwater
1/8tspwhite pepperFreshly ground
1/3cupParmesan cheesegrated
2tbspAsiago cheesegrated
Grilled Shrimp
    New Orleans Roast Beef Debris
    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
    Parmesan Cheese Grits 
    1. In a 3-quart saucepan, combine cream, water, butter, roasted garlic purée, salt and freshly ground white pepper.
    2. Bring to boil over medium heat. Slowly add grits, whisking continuously until incorporated.
    3. Reduce heat to low.
    4. Cook for 25 minutes, whisking often.
    5. Add cheese, stir over heat for 5 minutes, until smooth.
    6. Reserve, warm.
    Grilled Shrimp
    1. Remove tails & de-vein shrimp.
    2. Toss shrimp with Angel Dust  and a little olive just until lightly coated.
    3. Sauté in a pan with olive oil until shrimp begin to curl and turn pink. Set
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