New Orleans shrimp and grits

SEMINOLE COUNTY, Fla. (WOFL FOX 35) - Chef Gaye Sandoz from Tony Chachere's Creole Foods stopped by Good Day to make New Orleans Shrimp and Grits.

New Orleans Shrimp and Grits

This recipe will be served up at many New Orleans homes during the
Mardi Season. This recipe is great as an entrée, brunch item or
anytime in New Orleans! We have also added another way to serve this
recipe-with Angel Hair Pasta!

1 lb peeled and cleaned shrimp (I used Tony Chachere's Frozen Gulf Shrimp)
Tony Chachere's Original or More Spice Creole Seasoning
1 stick salted butter
2 cups mushrooms, sliced
1 ½ tablespoons garlic, minced
1 bunch green onions, sliced
2 teaspoons Worcestershire sauce
2 tablespoons wine or sherry (optional)
Tony Chachere's Original or More Spice Creole Seasoning
Black Pepper

Season shrimp with Tony Chachere's Original Creole Seasoning. Set
Aside. Melt butter in a large skillet over medium heat. Sauté
mushrooms for 5 minutes. Add garlic and green onions and sauté for
about 10 minutes. Add shrimp and cook until they are pink. Add
Worcestershire sauce, wine or sherry. . Add Tony Chachere's
Original Creole Seasoning and black pepper to taste. Serves 6.

Grits
2 cups chicken stock
1 cup quick-cooking grits
3 tablespoons salted butter
1 ½ teaspoon garlic, minced
1 teaspoon Tony Chachere's Original or More Spice Creole Seasoning
½ cup heavy cream
2 ounces sharp cheddar cheese, grated
½ cup Parmesan cheese (sprinkle on top)

Bring seafood stock to a rolling boil. Add grits, butter, garlic and
Tony Chachere's Creole Original Creole Seasoning and whisk them for 5
minutes. Add cream and cheddar cheese and continue to cook for 2
minutes. Place in a casserole dish, sprinkle with Parmesan cheese and
place into the oven until ready to serve. Serve onto plate, top with
shrimp sauce. Sprinkle fresh green onions and chopped parsley on top.

For Angel Hair Pasta
Shrimp, Mushroom, Garlic Sauce
8 oz. angel hair pasta, cooked and chopped into 6 inch pieces (for
easier mixing)
1 cup Parmesan or Shredded Cheese

Add shrimp mixture and angel hair pasta. Add cheese and toss.
Sprinkle with fresh sliced green onions and parsley if you like!

Mashed Potatoes
1 bag powdered mashed potatoes
1 teaspoon garlic
Dash of Tony Chachere's Creole Seasoning
Mix potatoes as directed. Add garlic. Serves 4.