Shrimp Creole with Pecorino Grits: A Crowd Favorite from the 30A Songwriters Festival
There’s something magical about the intersection of music, food, and coastal living, and this year’s 30A Songwriters Festival was the perfect backdrop for an unforgettable culinary experience. Among the many highlights was the Shrimp Creole with Pecorino Grits, a dish that left festivalgoers raving. Chef David Townsend, owner of Townsend Catering, was gracious enough to share his recipe, allowing us to bring a taste of the festival home.
If you love the bold, rich flavors of Creole cuisine and the comforting creaminess of Southern-style grits, this dish is for you. It’s an elevated take on a Gulf Coast classic, packed with succulent shrimp, a vibrant Creole sauce, and indulgent pecorino-infused grits—a perfect blend of Southern tradition and coastal luxury.
The Recipe: Shrimp Creole with Pecorino Grits
This dish is broken down into three simple steps:
- Step 1: Prepare the Creole sauce
- Step 2: Cook the pecorino grits
- Step 3: Sauté Cajun shrimp
Step 1: Creole Sauce
A robust, flavorful sauce is the heart of this dish. Chef Townsend’s version is packed with layers of flavor, thanks to fresh aromatics, rich seafood stock, a splash of red wine, and the bold heat of Creole spices.
Ingredients:
- 3 tbsp Olive Oil
- 6 Garlic Cloves, peeled
- 2 Large Yellow Onions, diced
- 3 Stalks Celery, diced
- 2 Red Bell Peppers, diced
- 1 tsp Cayenne Pepper
- 2 tbsp Tony Chachere’s Creole Seasoning
- 1 cup Red Wine
- 2 cups Seafood Stock
- 1 (28 oz) Can Whole Tomatoes in Thick Purée
- 2 dashes Worcestershire Sauce
- 2 dashes Crystals Hot Sauce
- 2 Bay Leaves
- 1 tsp Kosher Salt & Black Pepper
Instructions:
- Heat olive oil in a Dutch oven over medium heat. Add garlic and simmer until lightly caramelized.
- Stir in onions, celery, and peppers, cooking until soft.
- Add cayenne, Worcestershire, hot sauce, and bay leaves, mixing well. Pour in red wine and simmer until reduced by half.
- Add tomatoes and seafood stock, then let simmer on low for 35 minutes until thick and rich.
- Turn off heat, cover, and set aside.
Step 2: Pecorino Grits
The luxurious texture of these grits sets them apart. Pecorino Romano adds a nutty, salty depth that pairs beautifully with the spice of the Creole sauce.
Ingredients:
- 1 quart Quaker 5-Minute Grits
- 2 quarts Heavy Cream
- 1.5 quarts Water
- 1 quart Grated Pecorino
- Salt & Pepper, to taste
Instructions:
- Bring heavy cream and water to a boil.
- Stir in grits, reduce heat, and cook until they’re ¾ done.
- Whip in grated pecorino and continue cooking until smooth and creamy.
- Season with salt and pepper to taste.
Step 3: Cajun Shrimp for Creole
Perfectly seared shrimp coated in Cajun spices brings everything together.
Ingredients:
- 2 lbs 16/20 Shrimp (peeled & deveined, tail on)
- 2 tbsp Paul Prudhomme Cajun Magic Seasoning
- 2 tbsp Olive Oil
- Salt & Pepper, to taste
Instructions:
- Pat dry shrimp and place them in a bowl.
- Toss with Cajun Magic seasoning.
- Heat olive oil on high in a large sauté pan.
- Sear shrimp until pink on both sides.
Plating & Presentation
To elevate this dish, presentation is key. Chef Townsend’s plating method ensures a restaurant-worthy experience:
- Spoon a generous portion of pecorino grits into shallow bowls.
- Arrange six shrimp per serving, tails up, atop the grits.
- Ladle the rich Creole sauce around the edges of the dish, allowing some to pool in the center.
- Garnish with sliced scallions and a sprinkle of pecorino for a final touch.
A True Taste of the Gulf Coast
This Shrimp Creole with Pecorino Grits was the talk of the 30A Songwriters Festival, and now you can enjoy it at home. Whether you’re cooking for guests or indulging in a coastal-inspired dinner, this dish is sure to impress.
A huge thank you to Chef David Townsend for sharing this incredible recipe! If you try it, let us know how it turns out—there’s nothing better than bringing a little Gulf Coast magic to your own kitchen.
Compliments of Chef David Townsend
#coastallifestyle #southerncuisine #30AFestival
Posted by Meredith Amon on
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