Jumbo Chicken Parmesan, Hand-Pulled Pasta, and Cajun Recipes


You can “Texas eats” Saturdays at 10am on KSAT 12, KSAT.comand KSAT Plus, our free streaming app. Nominate your favorite spots in the city via the Best Texas Food Contest.

This week at Texas Eats, David Elder takes us to one of the newest restaurants at The Pearl in San Antonio, Arrosta.

Arrosta serves rustic Italian specialties and homemade pasta. David dines on a giant chicken parmesan with chef Robbie Nowlin as the two discuss ideas behind the menu.

Next we head to downtown San Antonio to Guillermo’s, this week’s haunted restaurant.

David takes a spooky tour himself with the owner, Guillermo, and later shares some of the best dishes from the pizza and sandwich menu.

After that, David takes a road trip east to Pasadena for hand-pulled noodles, homemade dumplings and sweet bao buns at Noodle Master.

Next, David tries a different kind of brunch at one of Austin’s favorite restaurants, Phoebe’s Diner.

Then David heats up the Texas Eats Outdoor Kitchen with KSAT12 presenter Ursula Pari.

David and Ursula prepare Cheesy Cajun Shrimp and Grits, share some cooking techniques and have a little laugh.

Next, David heads to the North Side to pair Shiner Beer with over-the-top Gold Feather chicken, duck and quail.

David tops it all off with Texan BBQ with an Asian twist at Blood Brothers BBQ.

Don’t miss this delicious episode of Texas Eats!

Ursula Paris Cheesy Cajun Shrimp and Grits (KSAT12)
  • shrimp

  • hot dog

  • celery

  • Onion

  • garlic

  • paprika

  • instant grits

  • cream cheese

  • Cheddar cheese

  • chicken broth

  • Cajun spice

  • Prepare the instant grits using chicken broth instead of water

  • Once the grits have set, stir in the cream cheese and cheddar cheese

  • Roughly chop the celery, onion, garlic and bell pepper

  • cut sausage

  • Devein and peel the prawns

  • Season shrimp with Cajun seasoning

  • Heat a skillet over medium-high heat and cook the sausage until cooked through

  • Take the sausage out of the pan

  • Add the shrimp to the pan and cook until opaque, about 3 minutes

  • Remove the shrimp from the pan

  • Deglaze pan with chicken broth

  • Add the celery, onion, garlic, and bell pepper to the pan and cook until slightly tender

  • Return the shrimp and sausage to the pan and stir

  • Arrange the cheese grits with the shrimp and sausage mixture on top

  • Enjoy!

Restaurants featured this week:

1803 Broadway Suite 101, San Antonio, TX 78215

618 McCullough Avenue, San Antonio, TX 78215

6823 Spencer Hwy Suite A, Pasadena, TX 77505

408 W 11th St, Austin, TX 78701

French toast from Phoebe’s Diner in Austin (KSAT12)

834 Northwest Loop 410 Suite 106, San Antonio, TX 78216

5425 Bellaire Boulevard, Bellaire, TX 77401

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