Cajun Shrimp & Grits

by Upenzi
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Shrimp & Grits has definitely become one of my favorite meals.  I find myself looking for it every time I visit a seafood restaurant, hoping that it tastes just as yummy as the last place.  So far only there are two restaurants here in Atlanta, Georgia that make really yummy shrimp & grits to my liking.  If you’re local, try them out: Gumbeaux’s Cajun Cafe and Scales 925.  But since it’s not always easy to get to these places when you’re really hungry, here’s an awesome recipe!

Cajun Shrimp & Grits

Shrimp & Grits has definitely become one of my favorite meals.  I find myself looking for it every time I visit a seafood restaurant, hoping that it tastes just as yummy as the last place.  So far only there are two restaurants here in Atlanta, Georgia that make really yummy shrimp & grits to my liking.  If you’re local, try them out: Gumbeaux’s Cajun Cafe and Scales 925.  But since it’s not always easy to get to these places when you’re really hungry, here’s an awesome recipe! Recipes Cajun Shrimp & Grits European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 tablespoon olive oil
  • 2 andouille sausage (I use Johnsonville Andouille)
  • 1 cup chopped onion
  • 1/2 cup chopped green onion
  • 1 teaspoon minced garlic
  • 1 teaspoon cajun seasoning (I use Slap Ya Mama Cajun Seasoning)
  • 2 1/4 cups of water, divided
  • 1 tablespoon unsalted butter
  • 1 cup fat-free milk
  • 1/4 teaspoon salt
  • 1 cup uncooked quick grits (I use Jim Dandy)
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Slice andouille sausage into circles the short way.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add sausage and sauté 2 minutes or until edges are golden.
  4. Add onion; sauté 2 minutes.
  5. Add garlic; sauté 1 minute.
  6. Add shrimp to pan, sprinkle with Cajun seasoning, and cook 3 minutes, turning once.
  7. Add 1/4 cup water, scraping pan to loosen browned bits.
  8. Remove mixture from heat; add butter, stirring to melt.
  9. Cover and keep warm.
  10. For the grits, bring milk, salt, and 2 cups water to a boil over medium-high heat.
  11. Reduce heat.
  12. Gradually add grits, and cook until thick and bubbly (about 5 minutes), stirring constantly with a whisk.
  13. Remove grits from heat; add cheese, stirring with a whisk until cheese melts.
  14. Spoon grits evenly onto 6 plates.
  15. Top evenly with shrimp, andouille mixture, and sprinkle with green onions.

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1 comment

Tamiko February 29, 2016 - 5:41 pm

This looks sooooo good! Glad to see you blogging again! 🙂

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