Author Notes
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. —janet voris
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Ingredients
- For the Grits
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1 cup
Polenta (corn grits) preferably Bob's Red Mill
-
4 cups
Chicken broth, or 2 cans broth plus water
-
2 tablespoons
Butter
-
2-4 tablespoons
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 tablespoons
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 tablespoons
Cream or half and half
-
2 tablespoons
Parsley, chopped
-
1
Green onion, chopped, for garnish
Directions
-
In a med saucepan or dutch oven, bring broth to boil.
-
Slowly add polenta while stirring.
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Reduce heat to low and simmer, uncovered, stirring frequently, for 30 minutes until thick.
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Add butter, cream and cheese. Season with salt and pepper. Stir in until creamy. Save remaining 2 Tbl cream for finishing.
-
Cover and proceed with shrimp
-
In a 12" cast iron skillet over med-high heat, saute veggies in clarified butter or oil until softened and beginning to brown.
-
Add a bit more clarified butter. Raise heat to high.
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Add shrimp and season with salt and pepper.
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Saute until pink, a bit browned and just cooked through, about 2 mins.
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Add Cajun seasoning, then tomatoes and stir to combine.
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Add cream, start with 2 Tbl, and parsley. Add more cream if necessary. Set aside.
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Rewarm polenta over med-low heat and add remaining 2 Tbl cream.
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Serve shrimp over polenta and garnish with green onion.
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