30A Recipe

    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…

Tomas Kauer - News Moderator Tomas Kauer - News Moderator
30A Recipe

 

 

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 incredible 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.

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 Crystal’s 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

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

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.

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.

Compliments of Chef David Townsend
Townsend Catering

 

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