Description
A classic southern dish featuring creamy stone-ground grits and succulent shrimp in a zesty Cajun cream sauce.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt, to taste
- Pepper, to taste
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 2 green onions, sliced (for garnish)
- Parsley, chopped (for garnish)
Instructions
- In a large saucepan, bring the water or chicken broth to a boil over medium heat.
- Gradually whisk in the stone-ground grits. Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally.
- Once the grits are tender, stir in the heavy cream, butter, shredded cheddar cheese, salt, and pepper. Mix until desired creaminess is achieved.
- While the grits are cooking, season the shrimp with Cajun seasoning and set aside.
- Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add the seasoned shrimp to the skillet. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque.
- In a separate bowl, whisk together the heavy cream, Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika, salt, and pepper.
- Pour the Cajun cream sauce over the shrimp in the skillet and let it simmer for a few minutes until heated through.
- To serve, spoon generous portions of grits onto a plate, top with Cajun shrimp, and drizzle with the sauce. Garnish with sliced green onions and chopped parsley.
Notes
Experiment with various seasonings in your Cajun blend to customize. Add extra heavy cream or butter for creamier grits.