Cajun Crawfish and Jumbo Shrimp with Cheesy Grits

seafood | November 11, 2015 | By

 

crawfish1

Cajun Crawfish and Jumbo Shrimp with Cheesy Grits

Some school nights are more hectic than others.  Last night was one of those hectic ones! Both chefs had TONS of homework, and the Sous chef had several work deadlines to meet.  Despite the chaotic evening, we were able to make this amazing dish.  What made it most delicious was Chef Fresh’s decision to add different elements to this classic comfort recipe.  He really prides himself on being the seafood expert in this house. 🙂

Chef Fresh opted not to use cheddar in the grits (The Sous Chef’s go-to favorite), and instead used smoked guyere and camembert cheeses.  The richness, creaminess, and the smokiness really complimented the spice in the shrimp and crawfish sauce….which was honestly good enough to eat alone like a fish stew.   I (Sous Chef) was simply floored by how yummy it was, and was reprimanded for “taste testing” (aka, sampling) too much. LOL!  While Chef Jess had a lesser role, she definitely made her mark by adjusting the Cajun seasoning and suggesting a touch of fresh basil. 

You would honestly think that the chefs spent hours preparing this, but it took far less than an hour!  Busy moms and dads can surely whip this up any day of the week.  Who doesn’t love that?  So, add this to your regular menu because your family and guests will definitely thank you!

 

Bon appétit, latest favicon

Together Three Chef signature

 

 

 

Cajun Crawfish and Shrimp with Cheesy Grits
The Cajun Crawfish and Jumbo Shrimp are a perfect compliment to the creamy guyere and camembert cheesy grits. It's comfort food with a dash of elegance.
Write a review
Print
For Grits
  1. 2 cups heavy cream
  2. 2 cups vegetable Stock
  3. 1/4 cup butter
  4. 2 cups shredded Smoked Guyere cheese
  5. 4 oz camembert cheese
  6. 1 tsp onion powder
  7. Salt and black pepper to taste
  8. 1 cup stone-ground grits
For Crawfish and Shrimp
  1. 1 pound of crawfish tails (Find in seafood freezer section of grocery store)
  2. 1 pound jumbo shrimp (deshelled and deveined)
  3. 1/2 lemon
  4. salt and black pepper to taste
  5. 6 bacon slices
  6. 1/2 yellow onion, finely-chopped
  7. 5 cloves garlic, minced
  8. 2 TBSP tomato paste
  9. 1 cup vegetable stock
  10. 3 TBSP chopped fresh parsley
  11. 1 tsp chopped Basil
  12. 2 TBSP Cajun seasoning (or more. Add to your liking)
  13. 2 tsp smoked paprika
  14. 5 stems chopped green onion for garnish
  15. Hot sauce
For Grits
  1. In a large saucepan over medium-high heat, combine cream, and stock; bring to a gentle boil. Add butter and onion powder. Slowly add grits, stirring constantly. Reduce heat to medium-low. Cook for 20 minutes, stirring occasionally until the grits are tender. Finish by stirring in cheeses, and adding salt and pepper (to taste). Add additional stock if your grits begin to harden. The consistency should be creamy. Keep warm.
For Crawfish and Shrimp
  1. Sprinkle crawfish and shrimp with salt, and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until crisp. Remove from heat and coarsely chop. Put aside. Keep about 5 tablespoons bacon grease in the frying pan. Add onion, and garlic; saute 10 minutes or until the onion is transparent. Add tomato paste to pan and stir to coat onions. Add stock; stir well. Add paprika, Cajun seasoning, basil, parsley and lemon juice. Taste sauce to determine if it has the right level of heat. Add Cajun seasoning as desired, a little at a time. Turn heat down and add crawfish and shrimp. Allow shrimp to cook in the sauce. Do not overcook Remove from heat.
  2. To serve, ladle the grits into individual bowls. Spoon the crawfish/shrimp mixture over top the grits. Sprinkle with chopped bacon, and garnish with green onions.
Notes
  1. We are big fans of spicy food, so we add a couple dashes of our favorite hot sauce. However, you can easily omit this is your palate doesn't care for heat.
Together Three Chef http://togetherthreechef.com/

 

Please follow and like us:

Creamy Seafood Orechiette with Kale

dinner, pasta, seafood | October 29, 2015 | By

 

Creamy Seafood Orechiette with Kale
Serves 4
Succulent crab, shrimp, calamari, mussels, and octopus with orechiette pasta in a cream sauce. So good! Yet easy enough to make after work and homework time.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 small red onion, diced
  2. 2 large garlic cloves, minced
  3. 1 1/2 cups cleaned and chopped kale
  4. 2 roasted red peppers, sliced
  5. Kosher salt
  6. 2 tablespoons fresh basil leaves, chopped
  7. 1/2 lemon, juiced
  8. freshly ground pepper
  9. 2 cups dried orechiette
  10. 3/4 cup heavy cream
  11. 1 cup vegetable stock
  12. 1 bag of frozen mixed seafood, thawed (The one we get has shrimp, calamari, octopus, and mussels)
  13. Freshly Grated Parmesan Cheese
Instructions
  1. 1. Place chopped kale in sauté pan with half cup water, and cook until tender. Add water as needed if it becomes dry.When done, remove cooked Kale, and put aside for now.
  2. 2. In the same pan, melt 2 tablespoons of butter, and cook garlic and red onions until fragrant. Add thawed seafood, lemon juice, and cook for several minute. Making sure to mix. Add vegetable stock, and let cook for two minutes. Next add heavy cream and basil, and allow sauce to thicken slightly.
  3. 4. Add cooked orechiette (that has been cooked according to package directions) and kale to cream sauce and stir, making sure to coat well. Next add, sliced roasted red peppers, and salt and pepper to taste.
  4. 5. Sprinkle a generous amount of grated parmesan cheese on each serving after plating.
Notes
  1. You can add more vegetable stock if you find that cream sauce has become too thick. Also, don't be afraid to experiment with different types of seafood. 🙂
Together Three Chef http://togetherthreechef.com/
Seafood Orechiette

Please follow and like us:

BBQ Shrimp Tostadas

 

BBQ Shrimp Tostadas

 

 

BBQ Shrimp Tostadas
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. •2 teaspoons McCormick Smokehouse Maple seasoning
  2. • 3 TBSP Smokey flavored BBQ sauce
  3. • 1 teaspoon Black Pepper
  4. 1.2 teaspoon salt
  5. • 2 pounds Large Shrimp, Peeled And Deveined
  6. • 1 Tablespoon Extra Virgin Olive Oil
  7. • 4 cloves Garlic, Minced
  8. • 3 Avocados
  9. • 1 cup Red Coleslaw, grated
  10. • 1 Jalapeño, Seeded, Diced
  11. • 2 Tablespoons Freshly Chopped Cilantro
  12. • 1 clove Garlic, Minced
  13. • 2 Lime
  14. 1 cup cherry tomatoes, quartered
  15. 12 Tostada Shells
  16. 1 cup Crumbled Queso Fresco
  17. 3 Limes, Cut Into Wedges
  18. Queso Fresco, crumbled
For the shrimp
  1. Whisk together the McComick seasoning, salt and pepper in a small bowl.
  2. Place the shrimp in a large bowl, toss with olive oil and juice from 1/2 lime. Add the McCormick seasoning and stir well to coat; set aside.
  3. Heat grill to high.
  4. Skewer shrimp and place skewers on the grill and cook until just cooked through, 2 to 3 minutes per side. Baste with BBQ sauce. Remove from heat.
For Guacamole
  1. Cut avocados in half, remove seeds and scoop out pulp. In a small bowl, coarsely mash avocados, add garlic and jalapeños, quartered cherry tomatoes, juice from 1 lime, toss gently, and season with salt and pepper to taste.
  2. When ready to serve, start with a tostada shell and top with guacamole, lettuce, slaw, shrimp, and queso fresco. Serve with lime wedges.
Together Three Chef http://togetherthreechef.com/
Please follow and like us:

Spicy Shrimp Pineapple and Mango Ceviche

Shrimp and Pineapple Ceviche
Write a review
Print
Prep Time
20 min
Total Time
2 hr 20 min
Prep Time
20 min
Total Time
2 hr 20 min
Ingredients
  1. 1 1/2 cups medium sized shrimp
  2. ½ cup pineapple chunks
  3. ¾ cup fresh lime juice
  4. 1 cup cherry tomatoes
  5. 1 small red onion
  6. 2 tablespoons minced jalapeño pepper
  7. 2 tablespoons diced sweet red bell pepper
  8. ¼ cup coarsely chopped cilantro
Instructions
  1. Directions
  2. 1. Chop Shrimp and pineapple into small pieces. Transfer to a large bowl. Cut cherry tomatoes in quarters, and dice red onion. Add to the shrimp and pineapple mixture.
  3. 2.Gently stir in the lime juice, jalapeño and sweet red bell pepper. Cover and chill for 2 hours.
  4. 3.Just before serving, stir in the cilantro.
Notes
  1. Don't be afraid to add more jalapeños if you can stand the heat. 😉
Together Three Chef http://togetherthreechef.com/
Please follow and like us:

Enjoy this blog? Please spread the word :)

  • Follow by Email
  • Facebook
  • Google+
    http://togetherthreechef.com/tag/shrimp/">
  • YouTube