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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.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
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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Langoustine and Grits
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! I absolutely love grits and will def add this recipe to my list of things to cook!