Wild Shrimp & Cognac with Creole Cream Cheese Grits
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Ships to U.S. & Canada
Some restrictions applyCommander’s Palace ships its famous Creole grits nationwide on Goldbelly! We all love shrimp! So much so that shrimp has become America’s favorite seafood. The odd thing is that more than 95% of the shrimp consumed in the US are imported and farm-raised from other countries. Commander’s Palace’s shrimp are caught in the wild right in Southern Louisiana and are firmer in texture because they swim in brackish bays and daily tides in the Gulf of Mexico. These shrimp are also naturally briny so they do not add any extra salt to the recipe.
Creole cream cheese is unique to the region. It is a fresh house-made cheese that is split with vegetable rennet and then left to mature for 48-hours. It has a light cream cheese texture with a unique tang of citrusy flavors and a sweetness only achieved with local milk. This farmstead cheese used to not be available commercially, but thanks to Chef Jamie Shannon along with Motes dairy farm, the beloved soft cheese started appearing in local farmers markets and has a permanent place on Commander’s Palace menus.
Add two loaves of Commander’s Palace’s legendary garlic bread. This garlic bread has been a staple in our restaurant and is served warm at every table when you join us to dine. Back in the mid 1990’s, Chef Jamie Shannon got tired of making it before each shift and decided to switch it out and serve Cognac whipped chicken liver mousse instead. Although the recipe tasted great, our guests revolted and demanded we bring back the famous bread to start each meal. The risky experiment lasted only a week and the cheese-covered crispy bread was back by popular demand and here to stay.
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 2 people and includes:
- 10 Wild Shrimp
- Cognac Cream Sauce
- Creole Cream Cheese Grits
- Add two loaves of Garlic Bread for an additional charge. Each loaf has 12 pieces per order and serves 2-3
Price includes additional packaging to ensure products stay cold and fresh during transit
- Shrimp & Grits ship frozen with ice packs. may thaw in transit
- Upon arrival remove packaging and place in the fridge or freezer
- May be kept refrigerated for up to 2 days or frozen for up to 3 months
To Serve
If you plan on eating within 1-2 days, store shrimp and grits in the refrigerator upon
arrival. This dish is actually quite easy to cook, but you’ll need to make
sure the shrimp and the grits are thawed all the way through first.
Creole Cream Cheese Grits:
- We recommend defrosting in the refrigerator overnight or placing the container under running cool tap water, but if you want to speed up the process, you can defrost in the microwave. The grits weigh about 1lb, so set your microwave defrost controls accordingly. All microwaves are different so watch carefully to not burn the edges and stir often. Whichever method you choose, ensure the grits are fully defrosted before reheating.
- Reheat to an internal temperature of 200*F in the microwave or on the stove in a small saucepan. For the microwave, keep the grits loosely covered with a lid or standard plastic wrap. Reheat on full power in 30 second increments and stir often. If reheating on the stove, place the saucepan over medium heat for about 5 minutes and stir often. Ensure the grits are smooth and creamy all the way through. Whichever reheat method you choose, place the grits back in the microwave to keep them warm while you prepare the shrimp.
Wild Shrimp & Cognac:
- Defrost shrimp fully overnight in the refrigerator or place the container under running cool tap water. Do not defrost in microwave.
- Place a medium, heavy bottom skillet on the stove over Med-High heat for 2 minutes to preheat.
- Remove the pan from the stove away from the heat and add the marinated raw shrimp all at once to avoid flare ups. Return the pan to the stove and sauté the shrimp for 30 seconds on each side or until the shrimp are bright pink in color.
- Optional chef’s tip if you have these ingredients on hand: deglaze the pan at this point with .5oz of Cognac, brandy or whiskey by removing the pan from the burner with the marinated shrimp still inside the pan, add the liquor, toss or stir into the ingredients and return to the burner at Med-High heat. Let the alcohol cook off for about 30 seconds.
- Add the Cognac cream sauce all at once to the pan and stir into the shrimp. Swirl the pan over the heat and bring to a simmer. When hot and bubbling in the middle as you swirl, you should be ready to serve.
- When the shrimp are ready, reheat the grits for a final 30 seconds and stir well. This ensures that both the grits and the shrimp are as hot and delicious as possible right before serving.
To Serve:
- Spoon grits into the middle of two warm plates or bowls. Using a large soup spoon, place 5 shrimp on top of each serving of grits followed by the vegetables from the sauce. Lastly, spoon the remaining sauce around the outside edge of the grits for an attractive presentation and spoon any remaining sauce over the top of the shrimp and vegetables before serving.
- Serve while hot and enjoy!