How To Make Emeril Lagasse Cajun Shrimp and Grits Recipe
A classic southern dish with a spicy cajun twist, featuring succulent shrimp and creamy grits.
Serves:
Ingredients
- 1 1/2 cups of stone-ground grits
- 6 cups of water
- 2 tsp of salt
- 1 lb of medium shrimp, peeled and deveined
- 2 tbsp of Emeril’s Essence seasoning blend (see notes)
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1 green bell pepper, diced
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 tbsp of Worcestershire sauce
- 1/4 cup of chopped green onions, for garnish
Instructions
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In a large pot, bring the water and salt to a boil. Slowly whisk in the grits and reduce the heat to low. Cover and let simmer for 20-25 minutes, stirring occasionally, until the grits are creamy and tender.
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In a bowl, toss the shrimp with the Emeril’s Essence seasoning blend until well-coated.
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In a large skillet, melt the butter over medium heat. Add the flour and stir constantly for 2-3 minutes until the mixture turns golden brown and slightly bubbly.
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Add the bell pepper, onion, and garlic to the skillet and sauté for 4-5 minutes until softened.
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Slowly pour in the chicken broth and Worcestershire sauce, whisking constantly to combine.
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Add the seasoned shrimp to the skillet and cook for 3-4 minutes until pink and cooked through.
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To serve, spoon the hot grits onto plates and ladle the shrimp and sauce over the top. Garnish with chopped green onions.
Nutrition
- Calories : 423kcal
- Total Fat : 15g
- Saturated Fat : 8g
- Cholesterol : 262mg
- Sodium : 2959mg
- Total Carbohydrates : 34g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 39g
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