Cajun Shrimp With Grits (Printable Version)
Tender shrimp and smoky bacon served over creamy, cheesy grits with a touch of Cajun seasoning.
# Ingredients Required:
→ Liquids
01 -
946 ml water
02 -
30 ml dry white wine
03 -
30 ml fresh lemon juice
→ Grits Mixture
04 -
160 g quick-cooking grits
05 -
57 g unsalted butter
06 -
85 g sharp cheddar cheese, shredded
07 -
50 g Parmesan cheese, grated
08 -
1.5 tsp paprika
09 -
10 ml Louisiana-style hot sauce
10 -
Salt to taste
→ Shrimp and Vegetables
11 -
360 g thick-cut bacon, chopped
12 -
30 ml olive oil
13 -
170 g white mushrooms, sliced
14 -
680 g large raw shrimp, peeled and deveined
15 -
3 garlic cloves, minced
16 -
3 scallions, sliced
# Guide to Cooking:
01 -
Bring water to a boil in a medium saucepan over medium-high heat. Gradually whisk in the grits, reduce heat to medium, and simmer, stirring occasionally, until thickened, approximately 5 to 6 minutes.
02 -
Whisk in butter, cheddar, Parmesan, paprika, hot sauce, and salt until fully combined. Keep warm in a 93°C oven or over low heat until serving.
03 -
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crispy. Transfer to paper towels to drain.
04 -
Reserve 30 ml bacon drippings and discard the rest. Add olive oil to the skillet and heat over medium. Add mushrooms and cook, stirring occasionally, until browned, about 4 to 5 minutes. Add shrimp and cook until nearly opaque, approximately 3 minutes.
05 -
Stir in garlic, white wine, lemon juice, and season with salt to taste. Cook for about 1 minute until liquid reduces. Remove from heat.
06 -
Stir in scallions and crispy bacon, then serve immediately over warm grits.
# Extra Suggestions:
01 -
To maintain creaminess, keep grits warm before serving by placing them in a low-temperature oven or on the stovetop at low heat.