Cajun Shrimp and Grits
Why I Love This Recipe
Recipe provided by Marika G.
Ingredients You'll Need
Grits:
1 cup stone-ground grits (I use Quaker’s 5-minute grits!)
3 cups water
1 cup heavy whipping cream or whole milk (I prefer whipping cream)
1/2 cup shredded cheese (I prefer white cheddar or American)
1 tablespoon of butter
Salt and pepper to taste
Cajun shrimp and sausage:
1 tablespoon of olive oil
½ cup diced white or yellow onions
½ cup diced bell peppers (I prefer a combo of green, red, and orange)
6 oz diced andouille sausage (or ½ a pack. You can sub for any kind of smoked sausage depending on your preference. I use the Hillshire farm sausages!)
1 tablespoon minced garlic
1 pound large shrimp (preferably raw)
1 tablespoon butter
1/2 tablespoon Cajun seasoning
½ of a chicken bouillon cube
Directions
Grits:
Bring water and milk to a boil. Whisk in grits until well combined. Reduce heat to medium-low, partially cover the pot, and simmer for about 20 to 30 minutes, stirring occasionally to prevent sticking.
If after 20 minutes you’re noticing the grits are too watery, whisk in a little more grits. If texture is too thick or grainy, add in more water. Keep experimenting until you’ve reached the desired consistency.
Once grits have reached a creamy consistency (unless you prefer the grainy texture), stir in butter, cheese, and salt and pepper. Adjust taste to your liking.
Reduce heat to low until ready to serve
Shrimp and sausage:
Peel and devein shrimp, and rinse shrimp in cold water
I prefer to chop my shrimp for a more even distribution, but you can leave it whole if you prefer. Season with the chicken bouillon and half of the Cajun seasoning. Set aside to marinate.
While shrimp are marinating, sauté the sausage, onions and peppers in a large skillet under medium-low heat. Halfway through cooking, add in the garlic. You can season with a little Cajun seasoning as well. Cook until onions are translucent.
Add in the tablespoon of butter. Once melted, add in the shrimp and sauté with the sausage mix until shrimp are cooked (should only take a minute or two to turn pink and shrink)
If there is not enough sauce, you can add in some water, no more than ½ cup, and bring to a simmer until well combined.
You can pour the shrimp and sausage mix over the grits in one large bowl, or equally separate grits into their servings and then top with the mix. It’s really up to you! Garnish with chopped green onion and/or parsley and enjoy!
