Langoustine and Grits

Langoustine and Grits are a fun twist on the creole classic – Shrimp and Grits. Creole is more similar to lobster and is succulent mixed with creamy grits.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Trader Joe's finally opened in Fort Collins recently, which has meant finding a lot of our old favorites (it has been hard living with no Trader Joe's in Fort Collins for so long), and a lot of new favorites. While we love finding good treats we've loved for a long time, it's been great to find new delicacies like all of their frozen seafood. In colorado, good inexpensive seafood can be tricky to find- and things like Langoustine tails pretty much are nonexistent. Their langoustine tails are so good, we've had fun creating good new recipes for them, and today's Langoustine and grits is a fun twist on a creole classic.

What to enjoy with you Creamy Grits

For another great recipe with langoustine tails, try this good (and deceptively easy) Langoustine Etoufee!

Langoustine and Grits Recipe

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Ingredients

• 1 lb langoustine tails, UNCOOKED
• 2 cups extra sharp cheddar cheese, shredded
• ½ cup half and half
• 4 tbsp salted butter
• 1 cup organic, quick grits
• 3 cups water, or specified amount for 1 cup grits according to your brand's packaging
• 1 tsp sea salt, plus more to taste
• ¼ tsp ground black pepper
• *optional- ½ cup vermoth, cook grits a touch longer if adding this so it is not too runny
• *optional- paprika and garlic, to taste

Method

1. Boil water to a rolling boil, add grits. Stir frequently until grits thicken slightly.
2. Turn heat to low.
3. Add in cheese, half and half, and butter, stir until cheese is fully melted.
4. Add in langoustine tails and salt & pepper. Stir to be sure langoustine cooks evenly.
5. When langoustine has turned opaque, it is ready. Overcooked shellfish gives the fishy taste and gummy texture most people don't like. You want it to be pink- not overcooked.