Creamy grits with Cajun-spiced shrimp, sausage, and vibrant Southern flavors for a hearty, satisfying meal.
# Components:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water
03 - 1 cup whole milk
04 - 3 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 2 tablespoons Cajun seasoning
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 1/2 cup andouille sausage, diced
13 - 1 small onion, finely chopped
14 - 1 red bell pepper, finely chopped
15 - 2 cloves garlic, minced
16 - 1/4 cup scallions, sliced
17 - Juice of 1/2 lemon
18 - 2 tablespoons flat-leaf parsley, chopped
# Method:
01 - In a medium saucepan, bring water to a boil. Stir in grits and salt, reduce heat to low, and simmer, stirring occasionally, for 20–25 minutes until thick and creamy. Incorporate milk, butter, cheddar cheese, and black pepper. Adjust seasoning as needed for desired taste. Maintain warmth for serving.
02 - Evenly coat the shrimp with Cajun seasoning. In a large skillet over medium-high heat, melt 1 tablespoon of butter with olive oil. Arrange shrimp in a single layer and cook for 1–2 minutes per side until bright pink and cooked through. Remove shrimp from the skillet and set aside.
03 - Add the remaining 1 tablespoon of butter to the same skillet. Sauté the diced andouille sausage until browned, approximately 2 minutes. Add the chopped onion and red bell pepper, cooking until softened, about 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Return the seared shrimp to the skillet. Add the lemon juice and toss gently to heat through. Remove the skillet from the heat and stir in the sliced scallions and chopped parsley.
05 - Spoon a generous portion of the creamy grits into individual bowls. Top with the prepared Cajun shrimp and its accompanying sauce. Garnish with additional scallions and parsley for an enhanced presentation.
