How To Make Cajun Shrimp And Grits
Elevate your comfort food with this recipe for Cajun shrimp and grits. This southern dish is loaded with bold flavors and just the right kick of spice.
For Cajun Shrimp:
In a large skillet over medium heat, sauté bacon until brown and crisp – this may take about 3 to 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 tablespoon of oil/butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 3 to 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.
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.
If needed, remove saucepan from heat while trying to get rid of lumps.
Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take 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!
- Calories: 918.03kcal
- Fat: 56.85g
- Saturated Fat: 28.95g
- Trans Fat: 1.32g
- Monounsaturated Fat: 16.83g
- Polyunsaturated Fat: 5.02g
- Carbohydrates: 47.21g
- Fiber: 3.44g
- Sugar: 11.27g
- Protein: 53.32g
- Cholesterol: 354.40mg
- Sodium: 1719.62mg
- Calcium: 780.38mg
- Potassium: 741.96mg
- Iron: 2.62mg
- Vitamin A: 507.46µg
- Vitamin C: 32.11mg
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Looking for a shrimp and grits recipe? This Ruby Tuesday's copycat serves shrimp and chicken over creamy grits for a Southern classic.
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