Cajun Shrimp and Grits Brunch: A Paleo-Friendly Feast for the Senses

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups water 1 cup stone
• ground yellow cornmeal 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 3 tablespoons olive oil 1/2 cup chopped green onions 2 cloves garlic, minced 1 cup grated sharp cheddar cheese Optional: garnish with fresh parsley and lemon wedges

Instructions

1. In a large bowl, combine shrimp, paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Set aside to marinate for 30 minutes.
2. In a medium saucepan, bring water to a boil. Slowly whisk in cornmeal, continuing to whisk until smooth. Reduce heat to low and cook for 15 20 minutes, stirring occasionally, until the grits reach your desired consistency. Season with salt and pepper.
3. In a large skillet, heat olive oil over medium high heat. Sauté green onions and garlic for 1 2 minutes, then add marinated shrimp. Cook for 4 5 minutes per side or until pink and opaque.
4. Stir in grated cheddar cheese into the grits, stirring until melted and creamy.
5. To serve, divide grits among four plates, top with sautéed shrimp, and garnish with fresh parsley and lemon wedges if desired.

Chef’s Insight

This dish showcases the perfect balance of flavors - spicy Cajun shrimp with creamy, cheese-infused grits. It's an advanced recipe that highlights the versatility of paleo cooking.

Notes

Ensure to use fresh, wild-caught shrimp for the best flavor and texture.