Creamy Cajun Shrimp and Grits

Ingredients

• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning 1 tablespoon Cajun seasoning
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (180g) stone-ground grits 1 cup (180g) stone-ground grits
• 4 cups (950ml) water 4 cups (950ml) water
• 4 tablespoons butter 4 tablespoons butter
• 1 cup (100g) shredded cheddar cheese 1 cup (100g) shredded cheddar cheese
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, toss the shrimp with Cajun seasoning until evenly coated.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are tender, about 5 minutes.
4. 4.
   Add the minced garlic and cook for an additional minute.
5. 5.
   Stir in the diced tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes.
7. 7.
   Meanwhile, in a separate saucepan, bring water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook the grits for 20-25 minutes, stirring occasionally, until they are thick and creamy.
8. 8.
   Remove the grits from the heat and stir in the butter and shredded cheddar cheese until melted and well combined.
9. 9.
   To serve, spoon a generous portion of the creamy grits onto a plate. Top with the Cajun shrimp and drizzle with the creamy sauce. Garnish with fresh parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Stone-ground grits — Use stone-ground grits for the best texture and flavor. Avoid using instant or quick-cooking grits, as they won't yield the same creamy consistency.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the Cajun seasoning.
• If you prefer a spicier sauce, increase the amount of Cajun seasoning or add a few dashes of hot sauce.
• To make the dish more colorful, use a mix of different colored bell peppers.
• If you don't have stone-ground grits, you can substitute with polenta or coarse cornmeal.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Creamy Cajun Shrimp and Grits hot, garnished with fresh parsley. It pairs well with a side of crusty bread or a simple green salad.

Presentation advice

To make the dish visually appealing, arrange the shrimp on top of the creamy grits and drizzle the sauce over them. Garnish with a sprinkle of fresh parsley for a pop of color.