'THE BIG EASY' SHRIMP CREOLE AND MAQUE CHOUX GRITS

Directions

1. Step 1

   To make SHRIMP CREOLE: Sauté onion, green pepper and celery in butter in a stockpot for 8 to 10 minutes, or until onions are tender.

2. Step 2

   Add flour; cook and stir for 5 minutes, or until a blond roux is formed.

3. Step 3

   Add Angela Mia® Diced Tomatoes, Angela Mia® Marinara Sauce, chicken broth, wine, salt, black pepper and cayenne pepper.

4. Step 4

   Bring to a simmer and cook for 10 to 15 minutes.

5. Step 5

   Add shrimp; reduce heat to medium and cook for 10 to 15 minutes or until shrimp is no longer pink.

6. Step 6

   To make MAQUE CHOUX GRITS: Sauté onion and garlic in butter in a stockpot for 5 minutes or until tender.

7. Step 7

   Add chicken broth, Angela Mia® Diced Tomatoes, cream-style corn and black pepper; bring to a simmer over high heat.

8. Step 8

   Slowly add grits, stirring constantly to avoid lumps.

9. Step 9

   Reduce heat to medium-low; cook and stir for 7 to 9 minutes, or until grits thicken.

10. Step 10

    Add heavy cream; stir until smooth; hold hot for service.

11. Step 11

    To make ONE PORTION: Top 1 cup grits with 3 shrimp and 1 cup Creole sauce; garnish with 1 tablespoon parsley and 1 tablespoon scallions.

12. Step 12

    CHEF'S NOTE: Use Angela Mia® No Salt Added Diced Tomatoes and Angela Mia® No Salt Added Marinara Sauce to reduce the sodium contributed by the tomatoes and the marinara sauce.