Shrimp Orleans

  • Chef Gary Pagano
  • 0

This dish is an infusion of French Italian and Country cooking.

Tender gulf shrimp sautéed in white wine, lemon wedge, fish stock, Worcester and chives with tasso ham and garlic. (classic meunier). Served on top of cheese grits finished with French baguette to sop up the sauce.


1 cup chicken stock

¾ cup stone ground white grits

1 cup heavy cream

¾ cup shredded cheddar cheese

1tbls minced garlic

Add all the stock, garlic, and cream in a large pot and bring to a boil. Add all the grits and stir with a whip.


Lower heat and continue to whip for 10-15 minutes. Remove from heat and stir in cheese. Remove from large pot

Place in bowl or pan and let cool.


1 cup minced garlic

1 cup minced tasso ham

¼ cup Worcestershire

¼ cup lemon juice

4 cups fish stock

2 cups white wine

1 tblsp chives

All ingredients into a large pot and bring to a boil. Lower heat and simmer.

Add Meunier sauce to sautéed shrimp with garlic and olive oil.

Place in a bowl one large spoon of cheese grits and top with tender shrimp and meunier sauce. Finish with chopped chives & Laissez les Bon Temps Rouler!!!!