Creole Shrimp & Grits with Steak

Shrimp and grits is a classic, comforting southern dish that is simple to make. This version also uses Creole seasoned flat iron, plump dry brined shrimp, bacon, tomatoes, celery, and onion served over creamy, cheesy grits.

Ingredients

For the Grits:

• 1 cup coarse-ground corn grits

• 3 cups water or broth I often keep shrimp tails in my freezer to create a shrimp stock for this dish. Simply simmer the tails in water or broth, then strain prior to adding grits

• 1 cup heavy whipping cream

• Salt, to taste

• ¼ cup unsalted butter

• 1 cup shredded white cheddar cheese

  For the Shrimp and Sauce:

• 1 pound jumbo shrimp, deveined

• 1 teaspoon kosher salt

• ¼ teaspoon baking soda

• 8 ounces thick-cut bacon, chopped

• ¼ cup dry white wine substitute stock

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 bell peppers, chopped

• 2 celery stalks, chopped

• 1 (14.5 ounce) can diced tomatoes, undrained, or 2 roma tomatoes, diced

• 2 cloves garlic, minced

• 1 teaspoon Creole seasoning (see recipe below)

• Salt and black pepper to taste

• Fresh parsley, for garnish

  Creole Seasoning:

• 3 tablespoons paprika

• 1 ½ Tablespoons garlic powder

• 1 Tablespoon dried oregano

• 1 Tablespoon dried thyme

• 2 teaspoon onion powder

• 1 Tablespoon cayenne pepper

• ¼ teaspoon black pepper

• Salt, to taste

  For the Steak:

• 1 lb flat iron steak dry brined overnight if possible

• Salt, to taste

• Olive oil

Directions

1. Make the Creole Seasoning: In a small bowl, combine all Creole seasoning ingredients. Mix well and store in an airtight container.

2. Prepare Shrimp: Devein shrimp, if not already done. Toss shrimp in 1 teaspoon of salt and ¼ teaspoon of baking soda and allow to sit in the refrigerator for 15 minutes. This is an optional step, but the dry brine will keep the shrimp plump and juicy.

3. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon grease in the skillet.

4. Cook the Grits: In a medium saucepan, bring water or broth to a boil. Gradually whisk in grits and salt. Reduce heat to low, cover, and simmer for 15-20 minutes, or until thickened, stirring occasionally. Remove from heat and stir in butter and cheese until melted and smooth. If the grits are finished before everything else, keep the grits warm on low and continue to stir

5. Cook the Steak: While the grits are cooking, prepare the steak. Pat the flat iron steak dry with paper towels and season generously with Creole seasoning. Heat 1 tablespoon of olive oil in a separate skillet (preferably cast iron) or heat your grill to medium-high heat and brush oil on the steak. Sear the steak for 3-5 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended). Remove the steak from heat and let it rest for 5-10 minutes before slicing against the grain.

6. Cook the Shrimp and Vegetables: If there is not enough bacon grease left in the pan, add the tablespoon of olive oil. Add onion, bell peppers, and celery to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

   Add the white wine or stock, and scrape the bottom of the pan to get all that flavor.

   Stir in diced tomatoes, Creole seasoning (to taste), salt, and pepper. Bring to a simmer and cook for 5 minutes. Add shrimp and cook until pink and cooked through, about 3-5 minutes. If using the grill to cook your shrimp, simply add the shrimp at the end of the dish to plate

7. Assemble and Serve: Divide grits among bowls. Top each serving with the shrimp, steak, and sauce. Sprinkle the cooked crispy bacon over the top of each serving. Garnish with chopped fresh parsley.