Cajun Peppered Shrimp And Grits Recipes

CAJUN GRILLED SHRIMP AND GRITS

Steps:

• Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
• Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
• Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.

CRISPY CAJUN SHRIMP AND CHEESY GRITS

Steps:

• Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer.
• Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste.
• Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate.
• Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
• Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy.

CHEESY CAJUN SHRIMP AND GRITS

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.

CAJUN PEPPERED SHRIMP AND GRITS

Steps:

• Grits:.
• Preheat oven to 350°F.
• Grease a large saucepan with cooking spray.
• Add water and bring to a boil over high heat.
• Stir in salt and grits.
• Lower heat and cook, stirring occasionally until water is absorbed and grits thicken.
• Add butter, cheeses and Worcestershire.
• Cook until cheese melts.
• Pour into greased casserole dish and bake for about 20 minutes to set.
• Shrimp:.
• In large saucepan, melt butter and oil over medium heat.
• Add shrimp and sauté just until pink.
• Stir in all ingredients and seasonings.
• Simmer about 10 minutes.
• Mixture will be very saucy.
• Serve a scoop of grits surrounded with shrimp and sauce.
• Serve with hot French bread for dipping.

CAJUN PEPPERED SHRIMP & GRITS

Steps:

• Grits: Preheat oven to 350°. Grease a large saucepan with cooking spray, add water, and bring to a boil over high heat. Stir in salt and grits. Lower heat and cook, stirring occasionally, until water is absorbed and grits thicken. Add butter, cheeses, and Worcestershire. Cook until cheese melts. Pour in a greased casserole dish and bake for 20 minutes to set. Shrimp: In a large saucepan, melt butter and oil over medium heat. Add shrimp and sauté just until pink. Stir in all other ingredients and seasonings. Simmer about 10 minutes. Mixture will be very saucy. Serve a scoop of grits surrounded with shrimp and sauce. Serve with hot French bread for dipping. Editor's Extra: If you can't find a roll of garlic cheese, substitute 6 ounces Velveeta and 1/2 teaspoon garlic powder. Fun Fact: The Acadians were French-speaking refugees from Nova Scotia (Acadia) who came to south Louisiana in 1763. Their name was soon shortened to "Cajuns." Farmers by tradition, they settled along the dense swamps and bayous, and by the Gulf where they harvested shrimp, crabs, crawfish, and oysters. They built boats out of cypress trees-pirogues-and trapped for furs. Many Cajuns speak a dialect of North American French. In recent decades Cajun cuisine, noted for its use of spicy seasonings, and zydeco music have become popular among non-Cajuns.