Shrimp and Grits Recipe #380895
I made up this recipe as I was cooking based on what ingredients I had on hand and my vision of shrimp and grits should be! It may seem like a lot of ingredients but most are standard household items and it well worth it! (Check the package of your grits for cooking time and just substitute milk for water.)
by TerriB16
50 min | 10 min prep
SERVES 4 -6
Grtis
- 4 cups milk
- 1 cup yellow corn grits
- 1 teaspoon white pepper
- 1/2 teaspoon cajun seasoning
- 8 ounces sharp cheddar cheese, shredded (plus extra for garnish)
Shrimp Sauce
- 1 lb raw shrimp, peeled
- 1 lb Cajun-style sausage, sliced thin (mild)
- 1/2 onion
- 1/2 green bell pepper
- 1 garlic clove
- 2 tablespoons butter
- 1 cup milk
- 1/2 cup water
- 1 chicken bouillon cube
- 1/2 sherry wine
- 3 ounces tomato paste
- pepper
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon cajun seasoning
- 1/2 cup parmesan cheese
- 1 tablespoon flour
- For grits: In a medium saucepan, put 4 cups of milk to boil. (While waiting for milk to boil, begin sauce).
- When milk boils, add grits. Stir and reduce heat to low and cover.
- After 10 minutes stir in cheese, seasoning and pepper. Stir frequently and keep warm. If grits get too thick add more milk.
- For Sauce:.In a food processor, finely chop onion, garlic and bell pepper.
- Melt butter and add onion mixture and sausage. Cook until sausage is done.
- Add shrimp, cook until shrimp are pink, about 3 minutes.
- Remove shrimp. (Doesn’t have to be exact, may get some sausage too) Just don’t leave shrimp to overcook!
- Add milk, water, tomato paste, pepper, Cajun spices, and bullion. Bring to a boil and make sure bullion is dissolved.
- Stir in sherry and, parsley, Parmesan cheese.
- Sprinkle in flour while whisking sauce until a thickened. ( Not too thick though, the grits will absorb some).
- Add shrimp back in and stir until shrimp are warm.
- Spoon sauce over grits and sprinkle with extra cheese.
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5 stars