Name: Langoustine and Grits
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Creole
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)

creamy grits with chunks of langoustine in a white bowl topped with parsley

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My 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 my 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 I love finding delicious treats I’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 delicious new recipes for them, and today’s Langoustine and grits is a fun twist on a creole classic.