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Cajun Shrimp and Grits
This Cajun shrimp and grits is made with creamy Parmesan grits topped with plump, juicy shrimp cooked in butter and Cajun seasonings.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast, Main Course
Cuisine:
American, Cajun/Creole
Servings:
8
servings
Calories:
255
kcal
Author:
Danielle Wolter
Ingredients
1
cup
stone ground grits
5
cups
chicken stock
4
tablespoons
unsalted butter
½
cup
grated parmesan cheese
½
teaspoon
salt
adjust to taste
1
pound
large shrimp
peeled and deveined
¼
teaspoon
salt
¼
teaspoon
baking soda
4
ounces
diced pancetta
8
ounces
sliced white mushrooms
1
shallot
sliced
2
garlic cloves
minced
¼
cup
brandy
¼
cup
white wine
1
sprig fresh thyme
2
green onions
chopped for garnish
1
teaspoon
Cajun seasoning
adjust to taste if necessary
Instructions
Mix the shrimp with the baking soda and ¼ teaspoon of salt and
set aside for 30 minutes
.
Heat the chicken stock to boiling and add the grits.
Bring to a simmer, turn the heat down and
simmer on low (covered) for 30-45 minutes
.
Stir in the butter, ½ teaspoon salt and the parmesan cheese.
Adjust
salt to taste
and set aside, keeping warm.
Heat a skillet over medium heat and sauté the pancetta until
golden brown
. Remove and set aside.
Add the shrimp and cook until pink throughout, about
2 minutes
, flipping halfway through. Remove and set aside.
Add the mushrooms and cook until they
just start to release their liquid
.
Add the garlic, thyme and shallot to the mushrooms and sauté until mushrooms are soft and the garlic and shallot are very lightly browned.
Add the brandy and Cajun seasoning and
cook 1 minute
.
Add the white wine and
cook another 2-3 minutes
.
Add the shrimp and pancetta back in and mix to combine.
Remove from heat and and serve over grits, garnished with green onions.
Notes
Add
additional Cajun seasoning
to taste if needed.
For extra spice, add ¼ to ½ teaspoon of
cayenne pepper
.
Add a couple tablespoons of broth
if there is not enough liquid
in the pan.
If you don't have
brandy
, you can just leave it out. However, I believe it adds a wonderful flavor to the sauce.
Make sure to
stir the grits periodically
to prevent them from sticking to the bottom of the pot.
You may need to add
additional salt
to the grits if you used unsalted broth.
You can use this same recipe for
chicken thighs
,
sauteed vegetables
to keep it vegetarian, fish, or pork.
Nutrition
Serving:
1
cup
|
Calories:
255
kcal
|
Carbohydrates:
21
g
|
Protein:
9
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.2
g
|
Cholesterol:
30
mg
|
Sodium:
504
mg
|
Potassium:
324
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
435
IU
|
Vitamin C:
2
mg
|
Calcium:
72
mg
|
Iron:
1
mg