How To Make Chef Paul Prudhomme’s Cajun Shrimp and Grits Recipe
A spicy and flavorful dish featuring juicy shrimp served over creamy grits.
Serves:
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp Cajun seasoning
- 2 tbsp butter
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup stone-ground grits
- 2 cups water
- 1 tsp salt
- 1/4 cup grated cheddar cheese
- 2 green onions, thinly sliced
Instructions
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Season the shrimp with Cajun seasoning and set aside.
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In a large skillet, melt the butter over medium heat. Add the onion and bell pepper, and cook until softened, about 5 minutes.
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Add the garlic and cook for 1 minute more.
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Stir in the chicken broth and heavy cream, and bring to a simmer.
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Add the seasoned shrimp and cook until pink and cooked through, about 5-7 minutes.
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In a separate pot, bring the water and salt to a boil. Add the grits and reduce the heat to low. Cook the grits for 20-25 minutes, stirring occasionally, until they are creamy and cooked through.
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Stir in the grated cheddar cheese until melted and well combined.
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Serve the shrimp over the creamy grits and top with sliced green onions.
Nutrition
- Calories : 564kcal
- Total Fat : 38g
- Saturated Fat : 22g
- Cholesterol : 396mg
- Sodium : 1622mg
- Total Carbohydrates : 25g
- Dietary Fiber : 2g
- Sugars : 2g
- Protein : 30g
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