Creamy Cajun Shrimp and Grits (Print Version)
# Ingredients:
→ Cheesy Grits
01 -
2 1/2 cups chicken stock (or vegetable stock)
02 -
2 cups heavy cream
03 -
1 cup corn grits
04 -
1 cup Gouda cheese, shredded
05 -
1/2 cup sharp cheddar cheese, shredded
06 -
2 teaspoons kosher salt (optional)
07 -
1/2 teaspoon ground black pepper (optional)
08 -
3 tablespoons unsalted butter (optional)
→ Cajun Shrimp and Sausage
09 -
1 pound jumbo shrimp, peeled and deveined
10 -
1 tablespoon cajun seasoning
11 -
1 pound andouille sausage, chopped
12 -
2 tablespoons unsalted butter
13 -
1 cup yellow onion, diced
14 -
1 cup bell pepper, diced
15 -
5 cloves garlic, minced
16 -
3/4 cup chicken stock (or seafood stock)
17 -
2 tablespoons Louisiana Hot Sauce
18 -
1 tablespoon fresh lemon juice
19 -
1/2 cup heavy cream
20 -
Green onions or fresh parsley for garnish
# Instructions:
01 -
Pat those shrimp dry and toss them with Cajun seasoning in a bowl. Cover and let them hang out in the fridge while you prep everything else.
02 -
Get your chicken stock and cream boiling in a big pot. Slowly stir in the grits, then turn down the heat and let them cook covered for about 10-15 minutes, giving them a stir now and then until they're nice and tender.
03 -
When those grits are soft and have soaked up all the liquid, stir in both cheeses until melty. Season with salt and pepper, and throw in some butter if you're feeling extra indulgent. Keep them warm while you work on the shrimp.
04 -
Brown that sausage in a big skillet until it's got some color, then set it aside. Add butter to the same pan and cook your seasoned shrimp just until pink on both sides - don't cook them all the way through yet. Set those aside too.
05 -
In that same skillet, cook your onions and peppers until soft, then add garlic until fragrant. Pour in the stock, hot sauce, and lemon juice, letting it bubble and reduce by half. Stir in the cream, then add back your sausage and shrimp until everything's heated through and the sauce is thick.
06 -
Spoon those cheesy grits into bowls, top with your spicy shrimp and sausage mixture, and sprinkle with green onions or parsley.
# Notes:
01 -
Perfect for a special brunch or dinner
02 -
Can adjust spice level by varying hot sauce amount
03 -
Can use smoked sausage instead of andouille