Cajun Shrimp & Grits Brunch: A Gluten-Free Sensation

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup stone
• ground yellow corn grits
• 2 cups water
• 1 cup whole milk
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter
• 1 pound large shrimp, peeled and deveined
• 1/4 cup gluten
• free all
• purpose flour
• 1 teaspoon Creole seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup olive oil
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1/2 cup chopped tomatoes
• 1/2 cup sliced green onions
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• Salt and black pepper, to taste
• Fresh parsley leaves, for garnish

Instructions

1. Prepare the grits by bringing water, milk, and salt to a boil in a medium saucepan. Gradually whisk in the grits and cook according to package instructions until creamy and thickened. Stir in butter and keep warm.
2. In a small bowl, combine gluten free flour, Creole seasoning, smoked paprika, cayenne pepper (if using), garlic powder, and onion powder.
3. Toss shrimp in the seasoned flour mixture, shaking off excess flour.
4. Heat olive oil in a large skillet over medium heat. Add bell pepper, red onion, and tomatoes, cooking until softened, about 5 minutes.
5. Add flour coated shrimp to the skillet, cooking until pink and cooked through, about 3 4 minutes per side.
6. Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits. Simmer for 2 minutes. Season with salt and black pepper, to taste.
7. To serve, ladle warm grits onto plates, then top with shrimp and sauce. Garnish with fresh parsley leaves.

Chef’s Insight

This recipe highlights the rich flavors of Cajun cuisine while offering a gluten-free option for those with dietary restrictions.

Notes

Feel free to adjust the heat level by adding more or less cayenne pepper according to your preference.