Shrimp & Scallop Orleans Recipe

Cook the grits

Bring 3 cups water and 1 cup milk to a gentle boil with 1 tsp salt. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, 20–25 minutes (follow package for exact time).

Finish and chill

Off heat, stir in 2 tbs butter and 1 cup grated cheddar until smooth. Season with 1/2 tsp black pepper. Pour grits into a shallow oiled container or rimmed baking sheet about 1/2–3/4 inch thick. Smooth the top and refrigerate until firm, at least 2 hours (or chill 30–45 minutes in freezer for faster set).

Form and brown the cakes

When set, cut the chilled grits into 4 rectangles or 8 small rounds (serving pieces). Heat 2 tbs vegetable oil in a large nonstick skillet over medium-high heat. Add grit cakes and sear 3–4 minutes per side until a golden-brown, crisp crust forms. Transfer to a warm oven (200°F / 95°C) or a plate and keep warm.

Render the tasso

In a medium skillet over medium heat, melt 1 tbs butter. Add 3 oz diced tasso and cook, stirring, about 3–4 minutes until fragrant and some fat has rendered and the pieces are lightly browned.

Sweat aromatics

Add 1/2 finely diced small yellow onion and 1 tsp minced garlic to the skillet. Cook 2–3 minutes until softened and translucent, taking care not to brown the garlic. Stir in 1 tsp tomato paste and cook 30 seconds.

Deglaze and reduce

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up browned bits. Reduce by about half, 1–2 minutes.

Build the cream sauce

Add 1/2 cup chicken stock and bring to a gentle simmer. Stir in 1/2 cup heavy cream, 1/2 tsp Cajun seasoning, 1/2 tsp Worcestershire sauce. Simmer on low until slightly thickened, about 3–5 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs chopped parsley. Keep warm over very low heat, stirring occasionally.

Season shrimp and scallops

Pat shrimp and scallops dry with paper towels. In a bowl toss seafood with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tsp Creole or blackening seasoning, and 1 tsp lemon juice, making sure pieces are evenly coated. Let rest 5–10 minutes.

Blacken the seafood

Heat a large heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs unsalted butter and swirl to melt. Add scallops and sear without moving 1.5–2 minutes per side until a deep golden-brown crust forms and opaque through the center (thicker scallops may need slightly longer). Remove scallops to a plate and tent with foil to keep warm. Add a touch more oil if needed, return skillet to high, add shrimp and sear 1–1.5 minutes per side until pink and just opaque. Remove shrimp to plate with scallops. Do not overcook.

Finish with sauce

Return the skillet to low heat, add 1/4 cup of the prepared Tasso cream sauce to the pan and warm briefly (15–30 seconds). Spoon some warm sauce over the shrimp and scallops to finish, reserving the remainder to dress the plate.

Place one crispy grit cake on each of four plates (or two per plate for larger portions). Arrange 3 shrimp and 2 scallops over each cake, spooning additional Tasso cream sauce around and over the seafood (about 2–3 tbs sauce per serving).

Garnish with chopped green onions or chives, a sprinkle of chopped parsley, microgreens or parsley sprigs if using, and serve with lemon wedges on the side. Serve immediately.