If you have never been to New Orleans, I have to tell you about an amazing restaurant called Coquette. Coquette serves some of the best Southern comfort food Louisiana has to offer.

It’s famous for its amazing shrimp and grits. Today, I’ve made for you a copy cat recipe that taste nearly identical to the original.

There are so many flavors involved here, and it’s totally worth making a big pot to last you through a weekend. The savory flavors are an excellent lunch. If you’re daring, you could even eat this for breakfast! Basically, it serves well for any meal you’d want.

 

Ingredients:

Shrimp and Vegetables

– ½ cup shelled fresh fava beans (from about ½ pound pods) or frozen fava beans, thawed
– Kosher salt
– ½ cup shelled fresh peas (from about ½ pound pods) or frozen peas, thawed
– 4 tablespoons vegetable oil, divided
– ¼ pound bacon, coarsely chopped
– ¼ pound Tasso or Andouille sausage, sliced ¼-inch thick
– 1 ½ pounds jumbo shrimp, peeled, deveined, shells reserved
– 2 shallots, chopped
– 2 garlic cloves, chopped
– 4 cups low-sodium chicken broth
– 1 sprig thyme
– ½ cup fresh orange juice
– ¼ cup fresh lemon juice
– ¼ cup dry white wine
– 2 tablespoons Worcestershire sauce
– 1 tablespoon hot pepper sauce (such as Tobasco) plus more
– 1 teaspoon sugar
– 1 tablespoon unsalted butter
– Freshly ground black pepper

Grits

– 2 teaspoons kosher salt plus more
– 1 cup grits (not instant)
– ½ cup mascarpone (about 4 ounces)
– ½ cup (1 stick) unsalted butter, cut into 1-inch pieces

Instructions:

Shrimp and Vegetables

If using fresh fava beans, cook in a small saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; transfer to a small bowl.

If using fresh peas, return water in saucepan to a boil. Add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain peas; add to bowl with beans.

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add bacon and tasso and cook, stirring often, until bacon is crisp and fat is rendered, 5-7 minutes. Using a slotted spoon, transfer to bowl with beans and peas; set aside.

Add 1 tablespoon oil to drippings in saucepan and heat over medium-high heat. Add reserved shrimp shells and cook, stirring and mashing shells occasionally, until shells are browned and softened, about 4 minutes. Add shallots and garlic and cook, stirring often, until softened, about 2 minutes. Add broth and thyme sprigs. Bring to a boil, reduce heat, and simmer until reduced by half, 15-20 minutes. Add orange and lemon juice, wine, Worcestershire sauce, hot pepper sauce, and sugar. Bring to a boil, reduce heat, and simmer until thickened and reduced by half, 20-25 minutes. Strain mixture through a sieve into a medium saucepan; discard solids. Cover and keep sauce warm.

Heat butter and remaining 1 tablespoon oil in a medium skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to skillet and cook until golden brown and opaque in the centers, about 1 minute per side. Add reserved meat and vegetable mixture and toss to coat.

Grits

While sauce is cooking, bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until thick and creamy, 5-7 minutes. Add mascarpone and butter; stir to combine. Season with salt.

Serve grits topped with shrimp mixture and warm sauce.

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Quick Tip: Serve the gumbo grits with a cup of tea to sooth any cold or flu!

Recipe and image courtesy of: GoNola