Sunnys Cajun Baked Shrimp And Grits Recipes

SUNNY'S BEEFED-UP CHARRED VEGGIE AND CHEESE GRITS

Steps:

• Char the veggies: Preheat a grill or cast-iron griddle to 350 degrees F.
• Place the scallions, jalapeno and onion over the direct heat of the grill, directly on the grates. Cook until charred on one side, then flip to char the second side, 3 to 5 minutes per side. Remove to a cutting board and roughly chop. Set aside.
• For the grits: In a large saucepot combine the beef soup base, salt, plenty of pepper and 4 cups water. Bring to a boil, then slowly whisk in the grits. Add the chopped veggies and lower the heat while continuing to whisk. Cook, whisking occasionally, until the grits are thickened, 15 to 20 minutes. Add the heavy cream and butter. Once they are mixed in and the grits are a pouring consistency, add the cheese and whisk until melted and incorporated. Serve warm, topped with additional cheese.

SUNNY'S CAJUN BAKED SHRIMP AND GRITS

Steps:

• For the compound butter and shrimp. In a medium bowl, add the butter, seafood seasoning, scallions, garlic and lemon zest and mash together until combined. Scrape the mixture into plastic wrap and make into a log, or cover it in the bowl. Refrigerate at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Divide the shrimp into 2 foil packets, top each with 2 thick slices of the compound butter, fold up and bake for 8 to 10 minutes.
• For the grits. In a large pot on medium-high heat, add the heavy cream, a pinch of salt, a few grinds of black pepper and 2 cups water. Bring to a gentle boil, then add the grits and cook, stirring, until thickened, about 5 minutes. Stir in the cheese.
• Serve the grits in a bowl topped with a tablespoon or so of the compound butter and the shrimp. Serve with lemon wedges for squeezing.