Cajun Shrimp and Grits

Cajun Shrimp and Grits is a dish we’ve tried a few times in several different restaurants, and honestly we have just not been impressed. And for that reason we have never gotten around to making it ourselves.

Well, let me say right up front here, that I’m real glad that we finally decide to figure out how to make shrimp and grits for ourselves.

How we go about making a dish we’ve never made before is, we start out by looking at several shrimp and grits recipes online and get a general idea of what people are doing.

And there is a lot out there… We found southern shrimp and grits, New Orleans shrimp and grits, and even easy shrimp and grits, just to name  few.

So, Beryl takes it all in, let’s it all stew in her mind for a week or so, and then one Saturday morning she just decides she’s gonna make it her way, and today’s the day.

And that’s how we came up with this recipe for shrimp and grits.

Like that man say.s “That’s my story and I’m sticking to it.”

The recipe described below is for 4-6 people; however, you can adjust for a tailgate crowd.

Prep Time: 15 minutes
Cooking Time: 45 minutes

Cajun Shrimp and Grits Ingredients

For the The Shrimp and Gravy

1 pound large shrimp (peel and devein)
3 tablespoons butter
1 cup chopped onion, celery, bell pepper
3/4 cup of chopped celery
2 tablespoons all purpose flour
2 minced garlic cloves
3 cups chicken or vegetable stock
1 tablespoon worcestershire sauce
Salt, Pepper, and Cajun Seasoning to taste

In a heavy bottom pan or deep skillet and medium heat, melt 1 tablespoon of the butter.

Saute the onion, celery, bell pepper until softened.

Add remaining butter and melt.

Toss in the flour and mix well.

You need to continue to stir until a medium to dark roux forms.

(My ideal roux is the color of caramel candy.)

Add in the garlic and 2 cups of the stock (1 cup at a time).

Stir until well blended.

Add in the Worcestershire sauce and sprinkle of salt, pepper, and Cajun Seasoning.

Simmer on low while you start on the grits.

Occasionally stir to prevent burning on bottom of pan.

Gravy will thicken and start to smell good with all the flavors blending together.

Once the grits are simmering, add in the shrimp to the gravy and cook about 3-4 minutes.

Then you can turn the heat on low to keep warm until time to serve.

Stone Ground Yellow Grits
(we used Bob’s Red Mill grits)

2 cups milk
1 cup reserved stock from above
1 cup grits
3 tablespoons butter
1 cup shredded cheese
Salt and Pepper

(You can just follow the directions on your package of grits… Here’s what we did.)

In a medium saucepan and medium heat, bring milk to almost boil stage.

Add in the stock, grits, butter, salt and pepper. Stir well.

Turn the burner down to low and cover.

Occasionally stir to prevent clumping.

Once thickens, remove from heat. Stir well.

Mix in the cheese. The cheese will melt in the grits.

If too thick, you can add small amounts of water to improve consistency.

For servings of 10 or more, following the recipe and directions on the package of Bob’s Red Mill Stone Ground Yellow Grits.

Serve in a bowl with a big spoon of grits on bottom.

Pour over the grits a big spoon of shrimp and gravy.

Top with chopped green onions for garnish.

Enjoy!

How to Make Cajun Shrimp and Grits

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana television channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, LA 70810

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Beryl