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ZEA'S Shrimp & Grits
Posted on 11/5/19 at 3:53 pm
Posted on 11/5/19 at 3:53 pm
Does anyone have the real recipe? I have googled & found a few that claim to be such. I get that the grits must be yellow & corn roasted (not instant). And a real etoufee sauce. Is Paul Prudhomme Andouille really necessary (*it's very good, but I can't find here around Ocala.) But before I attempt, wanted to get any hints or notes on stated recipes. Thanks so much!
5
Posted on 11/5/19 at 4:02 pm to CookieTiger
Bookmarking to check this thread later
Posted on 11/5/19 at 4:05 pm to SuperSaint
Or maybe their thai rib sauce.
Posted on 11/5/19 at 5:09 pm to Janky
Look in the post at the top of page 1. There is a link to a Semolina's recipe collection that has the recipe. Pretty sure that's an official recipe. The owners were very forthcoming with their recipes.
This post was edited on 11/5/19 at 5:12 pm
Posted on 11/5/19 at 5:30 pm to CookieTiger
It used to be on their website, check there
Posted on 11/5/19 at 5:46 pm to Stadium Rat
quote:
There is a link to a Semolina's recipe collection that has the recipe
SR is spot on about the recipes. Taste Buds Management owns Semolina and ZEA. The link above has dozens of their recipes. IIRC, at one time the same investors owned Coffee Rani (Metairie & Covington) but may have sold out focusing on bigger fish
Posted on 11/5/19 at 6:59 pm to CookieTiger
Thank you all for suggestions. The roasted corn GRITS (time consuming but probably worth it) is main ingredient. I will use (best) Andouille I can find, along with my favorite shrimp etoufee recipe. APPRECIATE ALL OF YOUR SUGGESTIONS!
Posted on 11/5/19 at 7:29 pm to CookieTiger
I have made the corn grits plenty of times based on the Zea’s recipe. It is polenta (corn grits) cooked in chicken broth and whipping cream. Add in roasted corn and butter. Top with green onions.
Posted on 11/5/19 at 7:56 pm to Got Blaze
Cafe Rani is owned by one of the Taste Buds wife still today.
Posted on 11/5/19 at 8:07 pm to CookieTiger
I made something that billed itself as Zea’s corn grits for Spanish Town Mardi Gras a few times. It had a staggering amount of cream and butter in it
Posted on 11/5/19 at 9:50 pm to CookieTiger
I think Waynes and Jacob’s ship andouille FYI
Posted on 11/6/19 at 7:12 am to MiloDanglers
Thanks!
Posted on 11/6/19 at 7:23 am to CookieTiger
quote:
Ingredients:
2 cups chicken broth
2 cups heavy cream
¼ stick butter
1 cup golden corn
1 cup yellow grits ( not instant)
Green onions for garnish
Instructions:
1. To grill corn, shuck off husk. Lightly better corn cob and grill over charcoal or open fire until slightly blackened.
2. Cool corn and cut kernels from cob with sharp knife.
3. Bring chicken broth to a boil. Add heavy cream and return to boil.
4. Slowly whisk in the grits and then the corn.
5. Reduce heat to a simmer and cook 5 to 6 minutes.
6. Add salt and pepper to taste.
7. Garnish with thinly sliced green onions.
Ingredients:
2 cups chicken broth
2 cups heavy cream
¼ stick butter
1 cup golden corn
1 cup yellow grits ( not instant)
Green onions for garnish
Instructions:
1. To grill corn, shuck off husk. Lightly better corn cob and grill over charcoal or open fire until slightly blackened.
2. Cool corn and cut kernels from cob with sharp knife.
3. Bring chicken broth to a boil. Add heavy cream and return to boil.
4. Slowly whisk in the grits and then the corn.
5. Reduce heat to a simmer and cook 5 to 6 minutes.
6. Add salt and pepper to taste.
7. Garnish with thinly sliced green onions.
Posted on 11/6/19 at 9:36 am to Soul Gleaux
Thanks all. That website listing the recipes is pretty cool. I have bought the thai rib sauce in the bottle before but it seemed spicier than at the restaurant.
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