Cajun Shrimp and Grits
Dive into this classic Southern comfort dish with succulent shrimp served over smooth and creamy grits. The rich sauce, complemented by fresh herbs, adds layers of flavor that will have you coming back for seconds.
- 1 pound PRIMEFISH Blue Shrimp, peeled and deveined (remove the shell if applicable)
- Salt and pepper, to taste
- 1 teaspoon paprika or Cajun seasoning
- 2 tablespoons olive oil or butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken or seafood broth
- 1/4 cup heavy cream or milk
- 2 green onions, sliced for garnish
- 1 cup stone-ground grits
- 4 cups water
- 1/2 cup grated cheddar cheese (optional)
Start with the grits: In a medium saucepan, bring the water to a boil. Gradually whisk in the grits, reduce the heat to low, and cook, stirring occasionally, until the grits are soft and creamy. This might take about 20-25 minutes. Stir in the cheddar cheese if desired and season with salt and pepper. Keep warm.
While the grits are cooking, season the shrimp with salt, pepper, and paprika or Cajun seasoning.
In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute.
Add the seasoned shrimp to the skillet. Cook until the shrimp turn pink on the bottom side, about 2 minutes. Flip the shrimp over and cook until they are pink on both sides, about 1-2 more minutes.
Pour in the chicken or seafood broth and bring to a simmer. Let the sauce reduce by half, then stir in the heavy cream or milk. Continue to simmer for another 2-3 minutes until the sauce thickens slightly.
Serve the shrimp and its sauce over the creamy grits. Garnish with sliced green onions.