CREOLE SHRIMP With oven okra hot fries, creamed corn grits, blistered tomatoes

Master this classic dish with Kelsey’s quick and easy recipe.
* 2-4 servings

Ingredients

  • 2 tbsp. olive oil
  • 1 lb. medium/large shrimp, peeled and deveined
  • ¼ tsp. reduced sodium Old Bay Seasoning
  • 1 lemon, juice only
  • Pinch of salt

Instructions

  1. Place oil in a large skillet and heat on high.
  2. Pat the shrimp dry and add to skillet, cooking for 2 to 3 minutes on one side until just pink.
  3. Season with Old Bay, a squeeze of lemon and a dash of salt.

Oven Okra Fries

*2-4 servings

Ingredients

  • 20-25 fresh okra pods, medium-large size, sliced vertically
  • 3 tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ¼ tsp. celery seed
  • 1 tsp. salt
  • 1 tsp. Tajín (optional if you want to add a touch of heat)

Instructions

  1. Preheat oven to 400°F.
  2. Toss okra with oil and seasonings in a medium mixing bowl.
  3. Spread okra on a sheet tray (or two) lined with parchment. Make sure they aren’t piled on top of each other — that will make them steam, and you won’t get those fried crispy edges we love.
  4. Cook for 20 minutes, stirring the okra with a spatula halfway through. They should be brown and crispy but not burnt.
  5. Serve warm as a snack or side dish (alone or with dipping sauces).

Baked Corn Grits

Ingredients

  • 4 cups low-sodium chicken broth
  • 1 tsp. salt
  • 1 cup stone-ground yellow grits
  • 1 15.25 oz. can reduced sodium creamed corn
  • ¼ tsp. garlic powder
  • 1 ¼ cup freshly grated Parmesan cheese
  • ¼ cup whole milk
  • 2 eggs, beaten
  • 2 tbsp. butter

Instructions

  1. Preheat oven to 350°F.
  2. Grease a 4-quart casserole dish and set aside.
  3. In a medium saucepan, bring broth to a boil, then add salt.
  4. Slowly whisk in grits and corn, then reduce heat to low and cook 10-15 minutes, whisking frequently, until grits are thick.
  5. Add garlic powder, 1 cup of Parmesan cheese and milk and stir to completely incorporate.
  6. Slowly whisk in eggs and butter, stirring until completely combined.
  7. Pour the mix into the prepared casserole dish and top with remaining Parmesan cheese.
  8. Bake 30-45 minutes or until bubbling and set, then cool for 20-30 minutes before serving.

Blistered Tomatoes

Ingredients

  • 1 tbsp. olive oil
  • 2 cups baby tomatoes
  • ¼ tsp. salt

Instructions

  1. Put oil in a sauté pan or skillet over high heat and add tomatoes and salt.
  2. Cook, stirring occasionally, for 10-15 minutes or until tomatoes have popped and turned slightly golden in color.
  3. Pour over shrimp and grits.