Description
A delightful southern dish featuring creamy grits paired with perfectly sautéed 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 cup heavy cream (for Cajun cream sauce)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Parsley, chopped (for garnish)
Instructions
- Prepare the grits by boiling water or broth in a saucepan. Gradually add the stone-ground grits, whisking continuously. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until thickened.
- Stir in heavy cream, cheddar cheese, salt, pepper, and butter into the cooked grits. Keep warm.
- In a skillet, heat olive oil over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
- Add shrimp and Cajun seasoning, cooking for 2-3 minutes or until shrimp turn pink and opaque. Remove from heat.
- In a separate saucepan, combine heavy cream, Dijon mustard, Worcestershire sauce, lemon juice, smoked paprika, salt, and pepper. Heat gently while stirring, until warm and slightly thickened.
- Serve grits in bowls, top with shrimp, drizzle Cajun cream sauce, and garnish with green onions and parsley.
Notes
Customize the spiciness of the Cajun seasoning to your preference. Consider adding sautéed vegetables for added flavor and nutrition.
