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Cajun Shrimp & Grits Nola Style

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Cajun Shrimp & Grits Nola Style

I have loved shrimp & grits for as long as I could remember. The Cajun shrimp and creamy grits come together beautifully with so much flavor. This is technically a comfort food dish, however, I eat these bad boys all year long! Make some garlic bread or biscuits to dip in your grits and enjoy! 

 

 

 

Cajun Shrimp & Grits

Creamy Southern-style grits that make your heart smile. 

  1. 1 -1 1/2 pound Extra Large or Jumbo shrimp peeled and deveined

    5 thick bacon slices chopped

    2 tablespoons chopped parsley

    2 teaspoons minced garlic

    2 green onions thinly sliced

    ½ cup red bell pepper diced

    1 teaspoon Cajun salt.

    1 teaspoon smoked paprika

    1/4 cup or more broth/stock

    1/2 Lemon (optional)

    Salt and pepper

    Grits

    1 cup Quick Grits

    2 cups water

    3 cups milk sub with water

    1 bay leaf

    3-4 Tablespoons unsalted butter

    1-2 cups white sharp cheddar cheese preferably smoked

    Salt to taste

  2. Cajun Shrimp

    In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.

    Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).

    Add about 1 Tablespoons of oil/butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside

    Then add garlic, paprika, bell pepper, parsley, and green onions. Add about 1/4 cup broth or more -adjust to preference. Continue cooking for another 3 minutes. Add shrimp towards the last minute, together with lemon juice if desired, adjust to taste, throw in the crisp bacon. Adjust seasonings with salt and pepper.

    Remove and serve over grits

    Grits

    Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.

    Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.

    You may have to remove saucepan from heat while trying to get rid of lumps – if needed.

    Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.

    Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.

    Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!

You do not need to use bay leaf. However, if you have it on hand add it.

You can add whichever bacon of your preference: Turkey, beef or pork; just make sure to start with bacon first! 

Also with the grits, it is your choice to use milk or water. Personally, I cook my grits in water and I add a pack of powder chicken flavored bouillon. Can be found Here

Lastly, aged cheddar cheese adds even more flavor to this delicious recipe. 

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