Wild Shrimp & Cognac with Creole Cream Cheese Grits

• 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!