Cajun Shrimp and Grits: A Sensory Journey Through the Bayou

Allergens

Shellfish (shrimp), Dairy (milk and cheddar cheese)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 2 cups stone
• ground grits
• 4 cups whole milk
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup unsalted butter, divided
• 1 tsp salt
• 1 tbsp Cajun seasoning
• 1/2 cup andouille sausage, sliced
• 1 medium bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• Fresh parsley, chopped, for garnish

Instructions

1. In a large saucepan, bring milk to a simmer over medium heat. Slowly whisk in the grits and cook according to package instructions until tender and creamy.
2. Stir in 1/4 cup butter and shredded cheddar cheese, stirring until melted and fully combined. Season with salt and set aside.
3. In a separate pan, sauté sliced andouille sausage, diced bell pepper, and onion in 1/4 cup of butter over medium heat for 5 minutes or until vegetables are tender. Add garlic and cook for another minute.
4. Stir in Cajun seasoning to the sausage mixture and add shrimp, cooking until shrimp is pink and cooked through, about 3 4 minutes.
5. To serve, spoon the creamy grits onto plates, followed by the spicy shrimp and sausage mixture. Garnish with fresh parsley and enjoy!

Chef’s Insight

The combination of stone-ground grits and sharp cheddar cheese creates a rich, velvety base for this dish, while the Cajun seasoning adds depth and warmth to the flavors.

Notes

This recipe is designed for a standard diet but may need adjustments for those with specific dietary needs or restrictions.