Cajun Shrimp and Grits
Ingredients
- 4 cups water
- 1 cup quick cooking grits
- ¼ cup butter
- ¾ cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 ½ teaspoon paprika
- 2 teaspoons hot sauce, (like Louisiana hot sauce)
- Salt to taste
- 8 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 6 ounces white mushrooms, sliced
- 1 ½ pounds large raw shrimp, peeled and deveined, tails on or off
- 3 garlic cloves, minced
- 3 tablespoons dry white wine
- 2 tablespoons fresh lemon juice
- 3 scallions, sliced
Instructions
- In a medium saucepan over medium high heat, bring 4 cups of water to boil. Gradually whisk in the grits. Reduce the heat to medium heat and simmer, stirring occasionally, until thickened, about 5 – 6 minutes.
- Whisk in the butter, cheddar cheese, Parmesan, paprika, hot sauce and ¾ teaspoons of salt. Mix until all ingredients are well combined. Keep the grits warm in a 200-degree F oven or on the stove top over low heat until ready to serve.
- Heat a large skillet over medium-high heat and cook the bacon, stirring occasionally until crispy. Transfer the bacon to a plate lined with paper towels.
- Reserve about 2 tablespoons of the bacon drippings in the skillet and discard the rest (or reserve it for later use).
- Add the oil to the skillet and mix it with the bacon drippings. Turn the heat to medium heat, when the oil/bacon drippings are hot, add the mushrooms and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Add the shrimp and cook, stirring occasionally until almost cooked through, about 3 minutes. Add the garlic, wine, lemon juice and season with salt to taste. Cook for about 1 minute or until the liquid has almost evaporated.
- Stir in the scallions and bacon. Serve immediately over warm grits.
Notes
- This recipe for Southern grits uses quick cooking grits, not instant grits.
- Don't overcook the shrimp. Remove the shrimp from the heat as soon as they turn opaque.
- You can keep the cooked grits warm in a 200 degree oven or over low heat on the stove top. Stir the grits before serving.
Nutrition
Calories: 825 kcal, Carbohydrates: 35 g, Protein: 55 g, Fat: 50 g, Saturated Fat: 21 g, Cholesterol: 521 mg, Sodium: 2516 mg, Potassium: 509 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 1150 IU, Vitamin C: 15 mg, Calcium: 707 mg, Iron: 20 mg
