- #Biscuit love shrimp and grits recipe series
- #Biscuit love shrimp and grits recipe free
Serve the grits in a plate or bowl topped with the shrimp and garnished with parsley or green onions. Squeeze in the lime juice and add the Cajun seasoning. Add garlic and then add shrimp and cook for a few minutes, then flip the shrimp over and cook on the other side for a couple of minutes until they’re cooked through. To cook the shrimp, melt butter in a skillet. Stir the butter and cheese into the grits, cover again, and then let stand while you cook the shrimp. Cover and simmer, stirring occasionally, for 10 to 12 minutes, until the grits are tender and have absorbed most of the liquid. Cook the grits by whisking them into hot milk along with the garlic powder and pepper. This Cajun Shrimp and Grits recipe is easy to make. Scallions/green onions or parsley: A touch of green makes a nice garnish. Lime juice: A hit of acid brings out all the other flavors. Cajun seasoning: I like this Black Magic Cajun seasoning from Spiceology a lot!. Shrimp: I always buy my shrimp peeled and deveined if possible. Cheese: I use a sharp white cheddar, but you can use another cheese if you like. You can always add more if you think it needs it. If you use salted butter, just be sure to reduce the amount of salt in the recipe. Butter: I always use unsalted butter in my cooking because I like to control the salt myself. 
Garlic: This recipe uses both garlic powder and fresh garlic. Salt and pepper: Use kosher salt or additive-free sea salt and freshly ground black pepper. Stone-ground grits are fine to use, but they are coarser than regular grits so they might need to cook a few minutes longer. You can use either yellow or white corn grits. Grits: Use regular grits, not quick grits or instant grits. You want the richness, so definitely don’t substitute skim milk. These Cajun Shrimp and Grits have a short ingredient list. Ingredients you need to make Cajun shrimp and gritsįor the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post. You’ll see sometimes see them served with andouille sausage, chicken, or other meats, or sauteed mushrooms, bell pepper, and onions. They’re a staple in the Southern US, often served with lots of butter and cheese (aka “cheesy grits”) or sweetened with brown sugar and served as a breakfast cereal. They can be made with either white or yellow corn. Serve it for Sunday brunch OR Sunday dinner. It’s homey comfort food that’s also somehow elegant and impressive. Cajun seasonings make it super flavorful. I also like that it is light and showcases the seasonings you cook with it. 
It’s a great way to serve shrimp, which is one of my favorite proteins because it’s so quick to cook. Most of the ingredients are common pantry staples, too. 
Short ingredient list! This dish has a ton of flavor, but you don’t need a million ingredients.Why you’ll love this Cajun shrimp and grits recipe I love the creamy grits topped with the spicy shrimp. As an Amazon Associate, I earn from qualifying purchases. As an added bonus, this classic Southern recipe is quick to make, too! Creamy, buttery grits are topped with Cajun spiced shrimp. Now it has become a ubiquitous Southern dish seen from white-tablecloth restaurants to fast-casual diners.Cajun Shrimp and Grits is all of my favorite things in one dish-spicy, satisfying Southern comfort food.
#Biscuit love shrimp and grits recipe free
Once upon a time, shrimp and grits was solely a food of the less fortunate-corn was cheap or farmed at home, and shrimp harvested from the creek or ocean was free for the taking, as long as you had a net. This recipe, inspired by hers, is a bit cleaner and simpler. Nathalie uses vast quantities of heavy cream to cook grits, and I tease her that the result is more akin to heavy cream thickened with ground corn than grits-delicious, but very, very rich. While she's always going to be my mentor, she's now become a very dear friend, and I love her very much. She's helped me and guided me my entire career. While I come from a strong culinary background-my mother is an excellent cook, as was her mother before her-I often say that "Nathalie took me out of my mother's kitchen." She exposed me to things I had never seen or heard of, and most certainly had never tasted or cooked.
#Biscuit love shrimp and grits recipe series
I stayed on after the series taping ended and apprenticed with her for another year before she sent me off to culinary school. My first job cooking was on a TV-cooking show hosted by the grande dame of Southern cooking, Nathalie Dupree.
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