New Orleans Shrimp and Cheesy Grits

Photo by Katie Kay

I bought this fantastic cookbook on my 3rd annual girls weekend in New Orleans with the ever-fabulous Chrystal.  (Matt said it feels to him like I've been 74 times.)  We are 2 ladies who love us some yummy food and drinks.  Where else would be better to go?  

Breaux Bridge Eggs Benedict from Stanley--I HAVE to find this recipe

We did hit up Sonoma and Napa last year, but New Orleans is a cheaper plane ride, and has a better nightlife.  Has anyone noticed that everyone in Napa Valley goes to bed at 8pm?
We have some staple favorites when we go to New Orleans.  We have to stop at Stanley's for brunch, which usually means Eggs Stella or Breaux Bridge Benedict (see above,) and we have to go to The Court of 2 Sisters for brunch, and we used to go to Acme Oyster House until a recent food tour guide recommended the place just across the street.  He said they had better lines and better oysters!  I can't remember what they were called.  Felipe's?

Grilled oysters

The Shrimp and Cheese Grits recipe was the first recipe I made out of this cookbook, and it goes without saying that it won't be the last.  Every single recipe has a mouth-watering picture, and they all look authentic.  I just have to figure out where to buy turtle meat.
This recipe did have a mistake.  The directions said to add paprika, yet paprika was not listed in the ingredient list, nor was the amount.  I made a wild guess and I don't think you could have gone wrong.  Does paprika even have a taste?  Also, I know this says it's a brunch cookbook, but we had this for dinner.  Rule-breakers.  Hey--there were no eggs.
Matt said the grits were "eh" but he's never had grits before and it was a totally new experience.  Rookie.  He'll learn, because I'll teach him.
And this, my friends, is what New Orleans is really about...

Katie Kay, Matt & Chrystal, 2010

Breakfast Shrimp & Baked Cheese Grits Chef Leah Chase from Dooky Chase's  from the New Orleans Classic Brunches cookbook slightly adapted by Katie Kay
4 tomatoes (very ripe) 1 qt boiling water 1 stick butter 1/2 onion, diced 1 green bell pepper, diced 5 cloves garlic, chopped 2 lbs medium shrimp, raw, peeled, deveined, tail-off 1/2 tsp salt 1/4 tsp cayenne pepper 1/2 tsp paprika 5 fresh basil leaves, chopped 1 Tbsp fresh parsley, chopped
In a 2 quart sized pot 1/2 full, bring water to a boil.  Using a slotted spoon, dip tomatoes into the boiling water for 20 seconds.  Remove, rinse under cold water, slide off peels, core, seed and chop.  Set aside. In a large saucepan over medium heat, melt 1/2 stick of butter.  Add onions, bell peppers and garlic.  Stir until onions are transparent.  Add remaining butter.  When mostly melted, add tomatoes, shrimp, paprika, salt, cayenne, and basil leaves.  Stir frequently for 10 minutes or until shrimp are cooked.    Serve over grits (below) and garnish with parsley.
Dooky Chase's Baked Grits and Cheese
4 cups water 1 cup quick grits 1/2 tsp salt 1/4 cup milk 1 egg, beaten 1 cup cheddar cheese, grated
Preheat oven to 375.  In a medium saucepan, bring water to a rolling boil.  In a steady stream, add grits and salt, stirring occasionally and boil 10 minutes.  
In a separate bowl, mix together milk, egg, and cheese.  Add to grits, stirring well until cheese has melted.  Using a medium-sized (square) buttered baking dish, pour in mixture and bake for 15 minutes.