Cajun Shrimp and Grits
This is a delicious next level grits recipe
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2 servings
- 1 lb raw shrimp
- 1/2 each yellow orange and green bell peppers
- 1 medium onion
- 3 stalks of celery
- 1 large shallot
- 4 garlic cloves
- 4 tbsp butter separated
- 1 tbsp olive oil
- 1 cup shrimp stock
- 1/2 cup dry white wine
- 2 tbsp Prudhomme’s Seafood Seasoning
- 3 cups cooked cheese grits
Shell and devein the shrimp, rinse under cold water to clean and set aside.
Keep the shrimp shells and place in a small pot and add 2 cups of water. Bring to a boil and lower heat to low. Reduce by half. Watch this as it may boil over. Discard shrimp "bones" and set 1 cup of shrimp stock aside.
In a large sauté pan add the butter and olive oil, on medium heat sauté the crushed garlic and diced shallots.
Add the diced Holy Trinity of onion, bell peppers and celery. Sauté for several minutes and add shrimp stock. Allow to reduce and thicken slightly.
Toss the raw shrimp with the seafood seasoning and add to vegetables. Cook quickly until each side is pink, remove from heat add remaining two tablespoons of butter, swirl to incorporate and serve with parsley garnish over cheesy grits.
Calories: 887kcal | Carbohydrates: 71g | Protein: 56g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 632mg | Sodium: 2420mg | Potassium: 929mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3890IU | Vitamin C: 132.6mg | Calcium: 475mg | Iron: 9.7mg