Last week, I shared our experience enjoying the Seasonal Winter Menu at LongHorn Steakhouse, and I introduced the amazing Seasonal Food for the Senses Experience Box that they sent for me as well. This amazing box contained many of the key ingredients that LongHorn’s chefs used to inspire their latest culinary creations. The box included grits, candied pecans, brie, butternut squash, steak and grill seasoning, fresh sage, Meyer lemon, and a bottle of Carnivor -- this season’s featured wine. LongHorn encouraged me to use the ingredients to create my own recipe featuring these peak-season ingredients. My original creation is Creamy Brie Grits with Pico de Gallo Seafood Sauce. I used the sage, grits, brie, grill seasoning, and Meyer lemon from the box to create this comforting dish. If you’re a fan of shrimp and grits, this dish will knock your socks off. Rich, cheesy grits are topped with a creamy sauce that features pico de gallo, crawfish, and shrimp. With Lent coming, this will be a great addition to your Friday dinners!
I had never used brie in my cheese grits, but it worked perfectly. They came out creamy and rich after being cooked in a combination of half and half and chicken stock. Store-bought pico de gallo saves time, letting me whip up the seafood sauce while the grits cook. Once the shrimp were peeled, I was able to complete this dish in just over 30 minutes. If you don’t have access to crawfish tail meat where you live, you can certainly use all shrimp in this recipe. I added the sage and Meyer lemon to the seafood sauce, along with a bit of fresh thyme and garlic. The sauce is lightly spicy, but you could add a finely diced seeded jalapeno if you want to up the spice factor even more. I won’t tell.