Acadianas Shrimp And Grits Recipe 465

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CHEESY CAJUN SHRIMP AND GRITS



Cheesy Cajun Shrimp and Grits image

I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

8 cups water
3/4 teaspoon salt
2 cups quick-cooking grits
2 cups shredded cheddar cheese
1/2 cup butter, cubed
8 bacon strips, chopped
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Steps:

  • In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

ACADIANA'S SHRIMP AND GRITS RECIPE - (4.6/5)



Acadiana's Shrimp and Grits Recipe - (4.6/5) image

Provided by jadedrosie

Number Of Ingredients 16

For the shrimp:
1/4 cup small-diced onions
1/4 cup small-diced celery
1/4 cup small-diced green bell peppers
2 ounces tasso ham, julienned
1 tablespoon creole seasoning (Clime likes Paul Prudhomme's)
7 large shrimp, peeled and deveined
1 ounce sherry
1/4 cup heavy cream
1 tablespoon butter
For the grits:
3 cups chicken stock
3 cups milk
1 cup grits (Acadiana uses Hoppin' John's)
1/2 cup grated cheddar cheese
Sliced green onions as needed

Steps:

  • For shrimp: In a pan set over low heat, sweat the onion, celery, and green peppers until tender. In a separate large pan, sauté the tasso ham on medium-high heat until the fat starts to render. Add the sweated vegetables and creole seasoning. When the creole seasoning starts to toast and become fragrant, add the shrimp. Cook the shrimp for about 2 minutes. Glaze the mixture with sherry, and add the cream and butter. Cook until the shrimp are cooked through and the cream is reduced to a sauce consistency. Grits: Combine the chicken stock and milk in a pot and cook over low heat. When the liquid begins to simmer, add the grits and continue to cook over low heat until the mixture reaches a pudding-like consistency. Stir in the cheddar cheese until it melts. Ladle the grits into a bowl and spoon the shrimp mixture over top. Garnish with the green onions.

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