104 CATFISH AND SHRIMP OVER GRITS | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, September 20, 2018
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Prep Time: 45 Minutes
Yields: 6 Servings

We have all heard of Shrimp and Grits (see recipe); it’s one of our best-known Gulf Coast entrées. In this recipe, we have added pan-sautéed fish fillets to serve over the grits to create a new and interesting presentation of this dish.

6 (5–7 ounce) catfish fillets
2 cups (35-count) shrimp, peeled and deveined
6 cups cooked grits, kept warm
2 tbsps butter
2 tbsps vegetable oil
salt and black pepper to taste
granulated garlic to taste
1 cup seasoned flour
¼ cup sliced green onions
2 cups sliced mushrooms
1 tbsp chopped tarragon
2 Creole tomatoes, peeled, seeded and chopped
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce

In a large skillet, heat butter in oil over medium-high heat. Season fish to taste with salt, pepper and granulated garlic then dredge in seasoned flour, shaking off excess. Add fish to skillet, 2 at a time, and sauté 4–6 minutes on each side or until golden brown and thoroughly cooked, turning once. Using a fish spatula, transfer fish to a serving platter and set aside to keep warm. When all fish are done, to the same skillet, add green onions, mushrooms and tarragon. Cook 3–5 minutes then add tomatoes. Cook 2 minutes or until juices are rendered. Add shrimp and cook 2–3 additional minutes or until pink and curled. Add balsamic vinegar and Worcestershire sauce, stirring to incorporate. Season to taste using salt, pepper and granulated garlic then remove from heat. To serve, place a large mound of hot grits in center of each serving plate. Spoon a small amount of sauce over grits and top with fish. Place a generous amount of vegetables and shrimp over fish and serve immediately.

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