Langoustine and Grits

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Langoustine and Grits are a fun twist on the creole classic – Shrimp and Grits. Creole is more similar to lobster and is succulent mixed with creamy grits.

creamy grits with chunks of langoustine in a white bowl topped with parsley
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We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

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.

What to enjoy with you Creamy Grits

For another great recipe with langoustine tails, try this delicious (and deceptively easy) Langoustine Etoufee!

Langoustine and Grits Recipe

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creamy grits with chunks of langoustine in a white bowl topped with parsley

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A bowl of langoustine soup with grits.
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Langoustine and Grits

A twist on the classic "Shrimp and Grits" this langoustine and grits is creamy buttery heaven.
Course Seafood
Cuisine Creole
Keyword creamy grits, creole, grits, langoustine, shrimp and grits, southern food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 310kcal
Author Courtney O’Dell

Ingredients

  • 1 lb langoustine tails UNCOOKED
  • 2 cups extra sharp cheddar cheese shredded
  • ½ cup half and half
  • 4 tbsp salted butter
  • 1 cup organic quick grits
  • 3 cups water or specified amount for 1 cup grits according to your brand’s packaging
  • 1 tsp sea salt plus more to taste
  • ¼ tsp ground black pepper
  • *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

  • Boil water to a rolling boil, add grits. Stir frequently until grits thicken slightly.
  • Turn heat to low.
  • Add in cheese, half and half, and 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. Overcooked shellfish gives the fishy taste and gummy texture most people don't like. You want it to just be pink- not overcooked.

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 714mg | Fiber: 1g | Sugar: 1g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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1 Comment

  1. Stephanie says:

    Yum! I absolutely love grits and will def add this recipe to my list of things to cook!