Spicy Creole Shrimp ak Sós
*1/2 lb raw large shrimp 16/20 count ( peeled and deveined on both sides)
*1/3 cup #CCQ Epis
*2 tbsp Olive Oil
*1 vine-ripened tomato, diced (be sure to the remove seeds)
*1/2 scotch bonnet pepper (finely minced. If you like your food extra spicy you can use the entire Scotch bonnet pepper... but only add half of the minced Scotch bonnet pepper into the recipe... during the simmering process, taste your Sós if you feel you need to add more heat then add the other half while it's simmering. But keep in mind while simmering the sauce is reducing which intensifies the flavors. Allow it to simmer for at least 2 to 3 minutes before deciding if you'd like to add more heat)
*1/2 cup diced onions
*1/3 cup diced tri-color sweet bell peppers (but if you only have green or only red... That is fine as well)
*1 &1/2 tbsp tomato paste
*2 tbsp butter
*1/4 tsp black pepper
*1 &1/2 cup hot water
*1/4 tsp salt (optional)
Start by peeling and deveining your shrimp... Remove the outside thin shell and also devein shrimp on both sides removing dark colored vein (Top and Underneath). Once shrimp has been peeled and deveined, rinse shrimp in lukewarm water. After rinsing your shrimp, drain the excess water. To your shrimp add 1/3 cup of #CCQ Epis... mix well... cover with a plastic wrap than set aside in the refrigerator to marinate for at least 30 minutes to an hour.
After 30 minutes of marinating remove shrimp from refrigerator and allow to sit on counter for 15 minutes in order to come to room temperature.
To your sautee pan on medium-hi heat add olive oil . Once olive oil becomes hot add shrimp to your hot sautee pan in even layers. (DO NOT DISCARD THE REMNANTS OF THE EPIS MARINADE SEASONING IN YOU BOWL. TO THAT BOWL ADD YOUR 1 & 1/2 CUPS OF HOT WATER, SWIRL THE WATER IN THE BOWL TO GATHER THE REMAINING EPIS AND USE THIS WATER IN YOUR RECIPE WHEN INSTRUCTED TO ADD WATER)
Sear shrimp on both sides for 2 minutes each side to give it a beautiful color. After shrimp has brown LOWER heat to MEDIUM and add butter, onions, bell peppers, and Scotch bonnet pepper. Sautee for 2 minutes until onions and peppers are slightly soften. Then add hot water, tomato paste, diced tomatoes and black pepper... gently stir until tomato paste has melted into the sauce . Lower heat to LOW and allow sauce to simmer for 4 to 7 minutes until sauce thickens to the consistency you desire. ( Taste gravy, if you feel you need to add the additional 1/4 teaspoon salt, do so now. Also if you feel you need to add the additional minced Scotch bonnet pepper, do so now).
Creamy Mascarpone Grits with Sauteed Shallots
*1/4 cup finely diced shallots or onions ( dice very, very small. You want the shallots/onion to practically melt into the grits)
*2 tbsp Olive oil
*4 & 1/2 cups water
*4 tbsp butter
*1&1/2 tsp salt
*1 garlic clove (peeled and minced finely)
*1 & 1/2 cups of Old fashion white grits
*1/4 cup mascarpone
*1/3 cup cream cheese
To your pot add 2 tablespoons olive oil, turn stove to medium heat. Once oil becomes hot add your shallots/onions and sautee for 2 minutes until translucent. Then add your water, butter, salt and garlic. ....increase heat slightly too allow water to come to a boil. Once water has come to a boil slowly pour in your grits while stirring to prevent clumping. Let water to come to a boil for 1 minute, then reduce heat to MED/LOW. Add your marscapone and cream cheese (DO NOT STIR cream cheese or mascarpone into grits just yet). Simply cover pot with a tight-fitting lid and lower heat to MED/LOW. Allow grits to cook for 12 to 15 minutes. Halfway through at the 7-minute mark remove top and stir grits to incorporate mascarpone and cream cheese. Cover and allow to cook for remaining 5-7 minutes.
Gently spoon creamy grits into your bowl and top with spicy Creole Shrimp. ENJOY!!