Cajun-style Shrimp and Grits

Ingredients

In this adaptation of the Italian dish "Cif e ciaf" to the cuisine of New Orleans, we have replaced the original ingredients like pasta and tomato sauce with shrimp and grits, which are commonly used in Cajun cuisine. Additionally, we have incorporated Cajun spices and cooking techniques to infuse the dish with the bold flavors and fiery kick characteristic of New Orleans cuisine. We alse have the original recipe for Cif e ciaf, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (185g) stone-ground grits 1 cup (185g) stone-ground grits
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 tablespoon (15g) Cajun seasoning 1 tablespoon (15g) Cajun seasoning
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste) 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste)
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, and sauté until they become tender and translucent.
2. 2.
   Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
3. 3.
   Stir in the diced tomatoes, Cajun seasoning, paprika, and cayenne pepper. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld together.
4. 4.
   Add the shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes. Season with salt and black pepper to taste.
5. 5.
   In a separate saucepan, bring the chicken broth and water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook the grits according to the package instructions, stirring occasionally to prevent lumps.
6. 6.
   Once the grits are cooked and creamy, remove from heat and set aside.
7. 7.
   To serve, spoon a generous portion of the creamy grits onto a plate or shallow bowl. Top with the Cajun-style shrimp and sauce. Garnish with freshly chopped parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing out the vein.
• Stone-ground grits — Use stone-ground grits for the best texture and flavor. They have a slightly coarser texture compared to instant grits, which adds a pleasant bite to the dish.

Tips & Tricks

• For an extra kick of heat, add more cayenne pepper or a dash of hot sauce to the Cajun sauce.
• If stone-ground grits are not available, you can substitute with regular grits or even polenta.
• To make the dish creamier, stir in a knob of butter or a splash of heavy cream into the cooked grits.
• Serve the Cajun-style Shrimp and Grits with a side of crusty French bread to soak up the flavorful sauce.
• Feel free to customize the dish by adding additional vegetables such as okra or celery to the Cajun sauce.

Serving advice

Serve the Cajun-style Shrimp and Grits hot, straight from the skillet, for the best flavor and texture. Garnish with freshly chopped parsley to add a pop of color and freshness to the dish.

Presentation advice

To enhance the presentation, arrange the shrimp on top of the creamy grits in an attractive pattern. Drizzle some of the Cajun sauce over the shrimp and grits, and sprinkle a pinch of Cajun seasoning on top for an extra touch of color.