Cajun Shrimp with Smoked Gouda Grits
2016-08-26 18:33:14
Serves 4
Classic, Southern, Comfort Food
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
For Cajun Shrimp & Sauce
- 1 lb shell-in shrimp, peeled and deveined (reserve shells)
- 1 cup low or no sodium chicken broth
- 2 tbsp Cajun Spice blend
- 2 tbsp vegetable or canola oil
- 1 bay leaf
- 2 garlic cloves, minced
- 1/2 a sweet yellow onion, diced
- 1 habanero pepper, minced (optional)
- 1/2 sweet red bell pepper, diced
- 2 green onions, sliced
- 1 lime, juiced
- Kosher salt, to taste
For Smoked Gouda Grits
- 1 cup corn grits
- 1.5 cups low or no sodium chicken broth
- 1.5 cups milk (preferably whole milk)
- 1 cup shredded smoked grits
- Kosher salt and pepper, to taste
- Water, if needed to thin grits
Instructions
- Add shrimp shells, 1 cup chicken broth, and a bay leaf to a small pot.
- Bring to boil and then reduce to a simmer for 15 minutes. Strain and reserve broth.
- Meanwhile, wash and dry shrimp thoroughly. Place in a small bowl.
- Toss shrimp with lime juice and 1 tbsp of the Cajun Spice blend and salt to taste. Set aside to marinate.
- Add grits to another large pot. Whisk in 1.5 cups of chicken broth, milk, and salt and pepper to taste. Bring to a boil over medium-high heat.
- Whisk continuously for 5 minutes so the grits won't be lumpy.
- Reduce heat and let the grits simmer over low heat. Stir with a wooden spoon every now and again.
- For the shrimp, add oil to a deep skillet and heat over medium-high heat.
- When the oil is hot, add shrimp and cook until just opaque on both sides. Remove shrimp. The shrimp will be added back later to cook in the sauce, so be careful not to overcook it here.
- In the same skillet, sauce the onions and peppers until onions are translucent, about 3-4 minutes. Reserve some of the green onions for garnishing.
- Add in garlic and shrimp broth you made earlier.
- Bring to a boil, then reduce heat and simmer to thicken slightly, about 8-10 minutes.
- Taste sauce and add in the other 1 tbsp of the Cajun Spice blend and salt and pepper to taste.
- Return the shrimp to the pan and heat over medium-high heat for 2-3 minutes.
- Check to see if the consistency of the grits is to your liking. I prefer mine a little thick. Keep in mind that it will thicken as it cools. If it is too thick, add in water, one tablespoon at a time.
- Once you are happy with the grits, stir in the shredded Gouda until melted.
- Remove the pot from the heat and serve immediately with the Cajun Shrimp. Make sure to get some of that delicious sauce on there.
Serenity Food https://serenityfood.com/
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