Shrimp and Grits
janet voris
Photo by Jacob Weber
- Serves
- 4
I love Shrimp and Grits, but not with Tasso or Andouille. This mildly spicy version is a pescatarian's dream dish. It is more than suitable for your next dinner party. For a spicier taste, add more Cajun seasoning.
Ingredients
For the Grits
- 1 cup Polenta (corn grits) preferably Bob's Red Mill
- 4 cup Chicken broth, or 2 cans broth plus water
- 2 tablespoon Butter
- 2-4 tablespoon Cream or half and half
- 1 handful Grated cheddar cheese, about 1/2 cup
- Salt and pepper to taste
For the shrimp
- 1/4 cup Green pepper, finely chopped
- 1/4 cup Red onion, finely chopped
- 2 tablespoon Leek or green onion, finely chopped
- Clarified butter or ghee or canola oil
- 1 pound 26-30ct raw shrimp, peeled, patted dry
- Salt and pepper
- 1/2 teaspoon Cajun seasoning
- 1/3 cup Tomatoes, peeled, finely chopped, drained
- 2-4 tablespoon Cream or half and half
- 2 tablespoon Parsley, chopped
- 1 Green onion, chopped, for garnish
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Directions
- Step 1
In a med saucepan or dutch oven, bring broth to boil.
- Step 2
Slowly add polenta while stirring.
- Step 3
Reduce heat to low and simmer, uncovered, stirring frequently, for 30 minutes until thick.
- Step 4
Add butter, cream and cheese. Season with salt and pepper. Stir in until creamy. Save remaining 2 Tbl cream for finishing.
- Step 5
Cover and proceed with shrimp
- Step 6
In a 12" cast iron skillet over med-high heat, saute veggies in clarified butter or oil until softened and beginning to brown.
- Step 7
Add a bit more clarified butter. Raise heat to high.
- Step 8
Add shrimp and season with salt and pepper.
- Step 9
Saute until pink, a bit browned and just cooked through, about 2 mins.
- Step 10
Add Cajun seasoning, then tomatoes and stir to combine.
- Step 11
Add cream, start with 2 Tbl, and parsley. Add more cream if necessary. Set aside.
- Step 12
Rewarm polenta over med-low heat and add remaining 2 Tbl cream.
- Step 13
Serve shrimp over polenta and garnish with green onion.