Cajun Shrimp With Cheese Grits Recipes

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CAJUN SHRIMP WITH CHEESE GRITS



Cajun Shrimp with Cheese Grits image

Slightly spicy shrimp are served over creamy grits. Serve this with collard greens on the side...yummmm.

Provided by WSBLEND

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 50m

Yield 8

Number Of Ingredients 22

2 ¼ cups 2% low-fat milk
2 cups water
2 teaspoons chicken soup base (paste)
½ teaspoon smoked salt
1 cup regular grits, uncooked
½ pound andouille sausage, cut into 1/4-inch slices
2 tablespoons vegetable oil
¾ cup diced green bell pepper
¾ cup diced yellow onion
¾ cup diced celery
½ jalapeno pepper, seeded and minced
½ teaspoon minced garlic
1 teaspoon Cajun seasoning
3 tablespoons all-purpose flour
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1 cup dry white wine
1 bay leaf
1 pinch salt and ground black pepper to taste
1 pound fresh large shrimp, shelled and deveined
½ cup shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
1 tablespoon chopped fresh chives

Steps:

  • Bring milk, water, chicken soup base, and smoked salt to a boil in a saucepan; slowly whisk in grits, reduce heat to low, and cover pan. Simmer until grits are tender and thick, about 20 minutes. Keep grits warm.
  • Brown andouille sausage slices with vegetable oil in a large skillet over medium heat; remove sausage and set aside.
  • Cook and stir green bell pepper, yellow onion, celery, and jalapeno pepper in the same skillet until onion is tender and translucent, about 10 minutes. Stir in garlic and Cajun seasoning; cook until fragrant, about 1 minute.
  • Stir flour into the vegetables until well coated; gradually stir in fire-roasted tomatoes and white wine, cooking until the sauce begins to thicken, about 3 minutes. Reduce heat to low, stir bay leaf into the sauce, and simmer for 5 minutes; season with salt and black pepper.
  • Mix cooked andouille sausage and shrimp into the sauce and cook, stirring often, until sausage is hot and shrimp are pink and no longer translucent, 5 to 8 minutes.
  • Just before serving, stir Cheddar and Parmesan cheeses into grits until melted.
  • To serve, spoon grits onto a serving plate and top with shrimp, sausage slices, and sauce. Garnish with chopped chives.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 15.6 g, Cholesterol 120.4 mg, Fat 17.4 g, Fiber 1.3 g, Protein 20.3 g, SaturatedFat 6.7 g, Sodium 1055.5 mg, Sugar 6.2 g

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.

CAJUN SNAPPER AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS WITH RED PEPPER COULIS



Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 21

10 ounces chicken stock
1 red onion, chopped
2 cloves garlic
1/2 cup white wine
3 red bell peppers
2 tablespoons cornstarch
Salt and freshly ground black pepper
4 cups water
2 cups uncooked grits
6 ounces raw chopped shrimp
4 tablespoons butter (1/2 stick)
4 tablespoons sliced scallions (5 to 6 scallions), plus more for garnish
2 tablespoons diced tomatoes (about 1 plum tomato)
1 teaspoon freshly chopped cilantro leaves
4 tablespoons cooked bacon, chopped (about 4 slices)
4 ounces shredded Cheddar
6 (6-ounce) red snapper fillets, scaled but with skin on
Salt and freshly ground black pepper
2 tablespoons Cajun spice
1/8 cup grapeseed oil
6 large shrimp peeled and deveined

Steps:

  • Preheat oven to 450 degrees F.
  • On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan.
  • Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. When the peppers are done, use tongs to put them in a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, they're volcanically hot!). Carefully zip the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. You will be left with beautifully cooked red peppers with a wonderful color. Remove stem and seeds. Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis in a blender until a smooth consistency is achieved. Then season with salt and pepper, to taste.
  • For the grits:
  • Bring water for grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place.
  • For the fish:
  • Preheat oven to 375 degrees F. Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop, heat some grapeseed oil in a large nonstick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.)
  • Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with scallions.

SHRIMP AND GRITS



Shrimp and Grits image

Make and share this Shrimp and Grits recipe from Food.com.

Provided by Yungbruh22

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 1/2 lbs wild georgia shrimp
2 tablespoons cajun seasoning (recommended -- Tone's Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
fresh ground black pepper
2 cups water
2 chicken bouillon cubes (recommended -- Knorr)
2 tablespoons butter or 2 tablespoons margarine
1 cup quick-cooking grits (recommended -- Quaker)
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock (vegatable)
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended -- Texas Pete)
1 slice sugar-cured country ham

Steps:

  • First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
  • Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
  • Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
  • The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
  • And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
  • To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

Nutrition Facts : Calories 783.8, Fat 50.8, SaturatedFat 30.2, Cholesterol 374.9, Sodium 1876.7, Carbohydrate 44.4, Fiber 1.6, Sugar 2.6, Protein 37.4

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Get one of our Cajun shrimp with cheese grits recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Crispy Greek-style pie Crecipe.com This Crispy Greek-style Pie is a dish that can be prepared quite easily and the taste can be describ... 10min Min; 4 Yield; Bookmark. 68% Cajun Shrimp with Cheese Grits Allrecipes.com Louisiana style gets together with ...
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Top Asked Questions

How to cook shrimp and grits?
Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender. To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.
How do you serve Cajun grits?
The Cajun way of serving it is to put your grits in a bowl and make a donut hole in the middle of the grits. Place your shrimp in the middle. (this is my preference).
How to cook Cajun shrimp in a pan?
Add shrimp to pan, sprinkle with Cajun seasoning, and cook 3 minutes, turning once. Add 1/4 cup water, scraping pan to loosen browned bits. Remove from heat; add butter, stirring to melt. Cover and keep warm. Bring milk, salt, and 2 cups water to a boil over medium-high heat.
How to cook Grits in the oven with bacon?
Instructions In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp. In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.

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