Cajun Shrimp With Cheese Grits Food

CAJUN GRILLED SHRIMP AND GRITS

Steps:

• Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
• Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
• Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.

CHEESY CAJUN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

CAJUN FISH AND SHRIMP OVER BACON CHEDDAR CHEESE GRITS

Steps:

• For the cheese grits:.
• Bring water for grits to a boil and lightly season with salt. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, green onions, tomatoes, cilantro, bacon and cheese; keep covered in a warm place.
• For the fish:.
• Dry the fish with paper toweling and coat both sides with Cajun spice mix. (Note: I find bring the fish to room temperature helps the seasoning mix adhere better.).
• On the stovetop, heat the oil and butter in a large nonstick saute pan. When it becomes very hot, saute the shrimp only until they turn pink; remove shrimp to a platter.
• In the same pan (adding additional oil and butter), sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown. (Please take care to avoid overcooking.).
• Divide among plates the grits by placing in the middle, then position a fish fillet on top. Top with a shrimp. Garnish liberally with green onions.

CAJUN SHRIMP AND GRITS

Steps:

• In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.
• Remove bacon from skillet and transfer to a plate. Some bacon drippings will be left in the pan (about 3 tablespoons).
• Add about a tablespoon of oil or butter to the pan, followed by shrimp. Then season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside.
• Then add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add about ¼ cup of broth or more - adjust to preference. Continue cooking for another 3 minutes.
• Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crisp bacon, and adjust seasonings with salt and pepper.
• Remove the mix from the heat and serve over your grits.
• Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
• Gradually whisk in the grits until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from heat while getting rid of lumps.
• Reduce heat and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
• Then remove grits from heat; add butter and cheese. Stir with a whisk until cheese melts.
• Assemble the dish by placing the grits at the bottom of a shallow bowl, then the Cajun shrimp and sauce on top. Enjoy piping hot!

SHRIMP AND GRITS

Steps:

• First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
• Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
• Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
• The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
• And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
• To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

CHEESY SHRIMP AND GRITS

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SHRIMP AND CHEDDAR GRITS

Steps:

• Bring water to a boil. Add grits, chopped shrimp, reduce heat to low and cook until grits are soft, about 5 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, and cheese. Season, to taste, with salt and freshly ground black pepper.