Ingredients:
For the Creamy Grits:
2 cups quick-cooking grits (or stone-ground grits for a chewier texture)
4 cups chicken broth or vegetable broth
1 cup milk
1/2 cup grated cheddar cheese (or your favorite cheese)
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Cajun Shrimp:
1 pound medium shrimp, peeled and deveined (tails on or off, your preference)
1 tablespoon olive oil
1/2 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning (or paprika, cayenne pepper, garlic powder, onion powder, thyme to taste)
1/2 cup chicken broth or vegetable broth
1/4 cup chopped fresh parsley (optional)
Green onions, chopped, for garnish (optional)
Instructions:
Cook the Grits:
In a medium saucepan, bring the chicken broth or vegetable broth and milk to a boil.
Slowly whisk in the grits and reduce heat to low. Cover the pot and simmer for about 5 minutes, stirring occasionally, until the grits are thickened and cooked through.
Remove from heat and stir in the grated cheese, butter, salt, and pepper. Cover and let the grits sit for a few minutes to allow the cheese to melt.
Sauté the Cajun Shrimp:
While the grits are cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Spice it Up:
Add the Cajun seasoning (or your preferred blend of spices) to the pan and cook for another minute, stirring constantly, to release the flavors.
Shrimp Time:
Increase the heat to medium-high and add the shrimp to the pan.
Sauté for 2-3 minutes per side, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, or they will become tough and rubbery.
Bring it Together:
Pour the cooked Cajun shrimp and any juices from the pan over the creamy grits.
Gently fold everything together.
Serve and Garnish:
Serve your Cajun Shrimp and Grits immediately, garnished with chopped fresh parsley (optional) and green onions (optional).
Tips:
For a richer flavor, you can substitute heavy cream for some of the milk in the grits recipe.
If you don’t have Cajun seasoning, you can create your own with a blend of paprika, cayenne pepper, garlic powder, onion powder, and thyme.
You can adjust the amount of Cajun seasoning to your desired level of spiciness.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium heat, adding a splash of milk or broth if needed to achieve the desired consistency.
Enjoy !!
