Cajun Shrimp and Stone Ground Grits Brunch Delight: A Sensory Masterpiece

Allergens

Shellfish

Ingredients

• 1. 2 lbs fresh shrimp, peeled and deveined 2. 1 cup stone ground grits 3. 4 cups seafood stock or clam juice 4. 2 cups milk 5. 1 cup sharp cheddar cheese, shredded 6. 1/2 cup green onions, thinly sliced 7. 1/2 cup red bell pepper, diced 8. 1/2 cup yellow bell pepper, diced 9. 4 cloves garlic, minced 10. 1 tbsp Cajun seasoning 11. 1 tbsp smoked paprika 12. 1 tsp cayenne pepper (optional) 13. 1/2 tsp black pepper 14. 1/2 tsp sea salt 15. 1/4 cup unsalted butter 16. 2 tbsp olive oil 17. Fresh parsley, for garnish

Instructions

1. In a large pot, combine the shrimp with seafood stock or clam juice, garlic, Cajun seasoning, smoked paprika, cayenne pepper (if using), black pepper, and sea salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and let it rest for another 5 minutes.
2. In a separate pot, combine the stone ground grits, milk, and half of the sliced green onions. Cook according to package instructions until the grits are creamy and tender. Stir in the shredded cheddar cheese until fully incorporated.
3. Remove the shrimp from their cooking liquid, reserving the liquid for later use as a base. In a large skillet, heat olive oil over medium high heat and sauté the red bell pepper, yellow bell pepper, and remaining green onions until tender. Add the cooked shrimp to the skillet and cook until heated through, approximately 2 minutes.
4. To serve, ladle the stone ground grits onto individual plates, making a well in the center. Spoon the shrimp and sautéed vegetables over the grits. Drizzle the reserved cooking liquid around the dish as desired.
5. Garnish with fresh parsley and enjoy!

Chef’s Insight

The combination of stone ground grits with creamy cheddar cheese creates a rich, comforting base for the succulent shrimp and vibrant bell peppers.

Notes

Adjust spice levels according to your personal preference.