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.
- 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
- 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!
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!