Gerron’s Cajun Shrimp and Grits

At the 2022 Home & Housewares Show, Gerron Hurt and Kelsey Murphy performed a cooking demo to showcase MasterChef’s new product lines. In honor of this event, they each created a custom recipe to share with the audience. We wanted to share these here for all to enjoy.

Gerron’s Cajun Shrimp and Grits

Gerron Hurt
Cook Time 45 mins
Course Main Course
Cuisine Cajun

Equipment

  • Mixing Bowl
  • 2 Large Pots
  • 2 Large Skillets
  • Ladle
  • Cork Screw
  • Whisk
  • Cutting Board
  • Zester / Cheese Grater
  • Tasting Spoons
  • Tongs
  • Chef's Knife

Ingredients
  

Fortified Stock

  • 1 Box(es) Vegetable Stock
  • 3 Sprig(s) Thyme
  • 2 Sprig(s) Rosemary
  • 2 Carrots
  • 1/2 Large Onion
  • 2 Clove(s) Garlic (Crushed)
  • 2 Stalk(s) Celery (Chopped)
  • 1 Tbsp(s) Old Bay Seasoning
  • 1 Pinch(es) Salt
  • 1/2 Cup(s) White Wine (Moscato for Sweetness)
  • Shells from Shrimp
  • 2 Cheek(s) Lemon

Grits

  • 3 Cup(s) Milk
  • 1/2 Cup(s) Yellow Grits
  • 1/2 Cup(s) Smoked Gouda Cheese
  • 1/2 Cup(s) Gruyere Cheese
  • Salt

Vegetables Au Jus

  • 1 Onion (Diced)
  • 1 Red Bell Pepper (Diced)
  • 1 Yellow Bell Pepper (Diced)
  • 1 Green Bell Pepper (Diced)
  • 1/2 Cup(s) Fresh Parsley
  • 1 Tbsp(s) Louisiana Hot Sauce
  • 1/2 Stick(s) Butter
  • 1 Tsp(s) Olive Oil

Cajun Shrimp

  • 12 Large Shrimps
  • 1/2 Stick(s) Butter
  • 1 Tsp(s) Minced Garlic
  • 1/2 Tsp(s) Cayenne Pepper
  • 1 Tsp(s) Smoked Paprika
  • 1 Tsp(s) Old Bay Seasoning
  • Salt
  • Pepper

Garnish

  • Chopped Chives
  • Sifted Old Bay

Instructions
 

  • De-shell shrimp, place shrimp in bowl for later. Set shells aside for stock. Be sure to clean and devein shrimp by slicing down the back of the shrimp. If you want your shrimp to stand up (similar to pictured shrimp) make a deep cut down the back of the shrimp. Do not completely cut through
  • In a large pot, pour vegetable broth and bring to a low boil. Chop carrots, onions, celery, and add them into the pot. Add whole thyme and rosemary sprigs. Add two crushed garlic, salt, and old bay seasoning to the stock. Add wine, lemon juice, peels and the shells of your shrimp. Simmer on medium heat.
  • Grate the smoked gouda and gruyere cheese into a large mixing bowl. Set aside to combine in grits.
  • In another pot, heat 2/3 of the milk until you see steam (scald). Mix in yellow grits and stir constantly with a whisk. Cook for about 6 – 8 mins until thick. Once thickened, add both smoked gouda and gruyere cheese . Add salt to taste. When done, store on low heat and stir occasionally until ready to serve.
  • In a skillet, melt butter and olive oil on med heat. Add chopped shallots, diced red chilis, diced peppers, minced garlic, sliced mushrooms, and chopped parsley.Once vegetables are soft and cooked through, add hot sauce and stir in.
  • Ladle in fortified stock to create au jus. Start with 3 ladles and let your vegetable mixture reduce for a more intense flavor. If your mixture reduces too much and becomes dry, add more stock one ladle at a time.
  • While keeping an eye on your reduction, heat butter in a skillet on medium heat. Cover your shrimp with salt, pepper, smoked paprika, old bay seasoning, and cayenne pepper. Toss in a bowl with a spoon or hand. Add garlic and shrimp to heated butter. Cook in skillet for no more than 5 mins. Be sure not to overcook or the product will be dry and rubbery shrimp.
  • Once shrimp is completely cooked and taken out of skillet, add white wine to skillet with 1 tbsp of butter cold. Once butter in incorporated, add this mixture to vegetable mixture and stir to incorporate.
  • Chop chives for garnish.
  • EXTRA!! Plating: in a bowl, spoon grits first, then spoon vegetable mixture (au jus) around the bowl in a circular motion. Delicately place shrimp on back with tail in the air directly in the middle of the bowl. Sprinkle chives around in a circular motion on top of the au jus. Sift old bay over the visible yellow grits.

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