Description
A comforting Southern classic featuring creamy grits topped with succulent shrimp and a rich 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
- Boil water or chicken broth in a saucepan. Gradually whisk in the stone-ground grits, and reduce heat to simmer for 20-25 minutes, stirring occasionally.
- Incorporate heavy cream, cheddar cheese, salt, pepper, and butter into the cooked grits and keep warm.
- Heat olive oil in a skillet over medium-high heat, add minced garlic, and sauté for about 30 seconds.
- Add shrimp and Cajun seasoning, cooking for 2-3 minutes until shrimp turn pink and opaque.
- In a separate saucepan, mix heavy cream, Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika, salt, and pepper. Gently heat until warmed and slightly thickened.
- Serve grits in bowls, top with sautéed shrimp, drizzle with Cajun cream sauce, and garnish with sliced green onions and chopped parsley.
Notes
For added flavor, consider a splash of hot sauce in the cream sauce. Let grits sit covered off heat to meld flavors.