A Creamy and Crumbly Cajun dish

A creamy and crumbly Cajun dish

By:Niko Cantu

A Creamy and Crumbly Cajun dish





On day 5 the beginner group stayed down south with a traditional Cajun dish of shrimp and grits with biscuits. We started the day with each group making their own dough for their biscuits. This was a similar dough made for our quiche last week.



(Owen working on making the dough)



When our dough was finished we cut out our biscuits from the dough to bake them. We used a circular cutter to get the right shape for each biscuit and then placed them on a baking tray.  

(Kenzie with her groups final dough)

Then we moved onto our main dish, the shrimp. The first part of the shrimp consisted of making the sauce, which consisted of a variety of vegetables and some soups. The combination of ingredients cited a very unique taste that suited the shrimp well.



  

                                                           (Diced vegetables ready for the strip sauce)

(One completed shrimp sauce out of the way)


When all was done with the sauce we added the shrimp and started to cook them.While our shrimp was finishing we started the grits for the side. This was a simple recipe of heavy cream, half and half, along with butter and lastly the grits. While it sounds heavy the end result was incredible. 



                            (The heavy cream, half and half, and butter start to boil in preparation for the grits)



The grits worked as a flavorful side to our shrimp while both the creamy shrimp and grits complemented the dry texture of the biscuits nicely. I am happy to say that every group created a well put together meal that matched the recipe and excelled in flavors.




(A beautifully Completed dish, Order Up!)

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