San Antonio’s Richter Tavern is a beautifully restored 100-year-old garage that now serves up gorgeous food, including this Shrimp Creole! The juicy shrimp is served in a delicious spicy cream sauce and then spooned over cheesy grits.
Richter Tavern’s Shrimp Creole
Ingredients
Cheesy Grits
- 1 quart low-sodium vegetable stock
- 2 Tablespoons unsalted butter
- 1 cup white grits
- 1 cup whole milk
- 2 cups shredded cheddar
- Freshly ground white pepper
Shrimp Creole
- 3 Tablespoons olive oil
- 1 ½ green bell pepper cut into ½-inch strips
- 1 red onion thinly sliced
- 36 jumbo shrimp- shelled and deveined
- Kosher salt and white pepper
- 1 teaspoon cayenne pepper
- 2 Tablespoons chopped garlic
- 12 ounces andouille sausage cut into 1-inch pieces
- 2 cups heavy cream
- 3 Tablespoons whole grain mustard
- 2 Tablespoons chopped green onion
Instructions
Make the Grits
- In a large pot, bring vegetable stock and 1 tablespoon of the butter to a boil. Gradually add the grits, stirring constantly with a wooden spoon. Reduce the heat to low, cover and simmer, stirring occasionally, until the liquid is absorbed and the grits are thick, about 15 minutes.
- Stir in ½ cup milk and simmer, stirring occasionally to keep the grits from sticking to the bottom of the pan, about 10 minutes. Stir in the remaining ½ cup of milk and simmer, stirring occasionally until the liquid is absorbed and the grits are thick, about 35 minutes total. Stir in the cheese, remaining 1 tablespoon of butter, and season with white pepper.
Make the Shrimp
- In a large skillet, heat the oil over medium-high heat, then add the peppers and onions; stir until they start to sweat, about 2 minutes. Add the sausage and brown, about 2 minutes each side. Add the shrimp and season with salt, pepper, and cayenne.
- Cook the shrimp until it starts to turn pink, about 1 minute. Flip and stir in the garlic and cook until fragrant, about 1 minute. Then add the cream and mustard. Continue to stir while cooking and let the cream thicken until it coats the back of a spoon, about 2 minutes.
- Serve the Creole shrimp over the cheesy grits and garnish with scallions. Enjoy!
Notes
This recipe and photo are courtesy of Richter Tavern.
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