Grilled shrimp served over creamy grits with roasted beef debris on a white ridged plate beside a red wine glass.

Grilled Shrimp, Roast Beef Debris & Grits

Cajun inspired with Melinda's flavor

Grilled Shrimp, Roast Beef Debris & Grits

Cajun

Grilled Shrimp, Roast Beef Debris & Grits

Author:

Chef Fig

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Servings

4

Cajun inspired with Melinda's flavor

Ingredients

    New Orleans Roast Beef Debris

    • 2 lb beef chuck roast
    • ¼ cup olive oil
    • 1 stalk Celery cut in half and then quarters
    • 1 carrot peeled, cut in half and then quarters
    • 4 cans Campbell's onion soup
    • 32 oz chicken stock
    • 1 tsp onion powder
    • 1 tsp Garlic Powder
    • ½ cup all purpose flour
    • ¼ cup Wondra flour
    • 4 cups cabbage shredded
    • 4 roma tomatoes sliced
    • ½ cup Mayonnaise
    • 2 whole dill pickles sliced
    • 3-foot-long French or Italian loaf

    Parmesan Cheese Grits

    • 1 ½ cup Heavy whipping cream
    • ½ cup water
    • 2 tbsp butter
    • ½ tsp Roasted Garlic Puree
    • ⅛ tsp Kosher Salt
    • ⅛ tsp white pepper Freshly ground
    • ¼ cup Grits quick-cooking
    • ⅓ cup Parmesan cheese grated
    • 2 tbsp Asiago cheese grated

    Grilled Shrimp

    • 16 “26-30” gulf shrimp raw
    • 2-3 tbsp olive oil
    • 2-3 tbsp Jimmy’s Angel Dust

    Directions

      New Orleans Roast Beef Debris

      1. Pre-heat oven to 450 degrees

      2. Place heavy Dutch oven with lid over high heat

      3. Take the roast and rub the Cajun seasoning, onion powder, garlic powder and flour

      4. Put olive oil in the Dutch oven

      5. Put roast in the oven and let it brown on both sides

      6. Throw in carrots and onions

      7. Pour onion soup and chicken stock to cover

      8. Bring to a boil

      9. Place cover on and place in oven

      10. Decrease oven temperature to 375 degrees and cook until the meat falls apart (3 to 4 hours)

      11. If the gravy needs to be thickened, stir in Wondra flour until desired thickness

      Parmesan Cheese Grits

      1. In a 3-quart saucepan, combine cream, water, butter, roasted garlic purée, salt and freshly ground white pepper.

      2. Bring to boil over medium heat. Slowly add grits, whisking continuously until incorporated.

      3. Reduce heat to low.

      4. Cook for 25 minutes, whisking often.

      5. Add cheese, stir over heat for 5 minutes, until smooth.

      6. Reserve, warm.

      Grilled Shrimp

      1. Remove tails & de-vein shrimp.

      2. Toss shrimp with Angel Dust  and a little olive just until lightly coated.

      3. Sauté in a pan with olive oil until shrimp begin to curl and turn pink. Set
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