Trader Joe's finally opened in Fort Collins recently, which has meant finding a lot of my old favorites (it has been hard living with no Trader Joe's in Fort Collins for so long), and a lot of new favorites. While I love finding delicious treats I've loved for a long time, it's been great to find new delicacies like all of their frozen seafood. In colorado, good inexpensive seafood can be tricky to find- and things like Langoustine tails pretty much are nonexistent. Their langoustine tails are so good, we've had fun creating delicious new recipes for them, and today's Langoustine and grits is a fun twist on a creole classic.
Langoustine and Grits
Ingredients
- 1 lb langoustine tails, UNCOOKED
- 2 cups cheddar cheese, shredded SHARP
- ½ cup cream, whole milk, or butter
- 1 cup organic, quick grits
- 3 cups water, or specified amount for 1 cup grits according to your brand's packaging
- salt and pepper, to taste
- *optional- ½ cup vermoth, cook grits a touch longer if adding this so it is not too runny
- *optional- paprika and garlic, to taste
Instructions
- Defrost langoustines, set aside.
- Shred cheese, set aside.
- Measure grits, set aside.
- Boil water to a rolling boil, add grits. Stir frequently until grits thicken slightly.
- Turn heat to low.
- Add in cheese and cream/milk/butter, stir until cheese is fully melted.
- Add in langoustine tails and salt & pepper. Stir to be sure langoustine cooks evenly.
- When langoustine has just turned opaque, it is ready. You want it to just be pink- not overcooked. Overcooked shellfish gives the fishy taste and gummy texture most people don't like. Make sure its pink- but don't overcook it!
Nutrition Information
Amount Per Serving Calories 220Saturated Fat 12gCholesterol 66mgSodium 247mgCarbohydrates 1gProtein 9g
For another great recipe with langoustine tails, try this delicious (and deceptively easy) Langoustine Etoufee!
Stephanie
Yum! I absolutely love grits and will def add this recipe to my list of things to cook!