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Shrimp and Grits

Source of Recipe

From "The Complete Cajun Cookbook" by Ryan Boudreaux


Recipe Introduction

"This relative newcomer to the Cajun culinary scene is a popular brunch dish at homes and restaurants all along the Gulf coast and beyond. It first appeared in food and travel articles around the 1980s, referencing Charleston, South Carolina, and became well known after Craig Claiborne wrote about it in the New York Times in 1985. But once Cajuns took hold of it and made it their own, they brought the dish to a whole new level, adding more spices and even sometimes Tasso."

List of Ingredients

â—¦  2 cups chicken stock
â—¦  2 cups heavy cream
â—¦  1 cup stone-ground grits
â—¦  2 cups shredded Gruyère cheese, divided
â—¦  6 tablespoons (¾ stick) unsalted butter, divided
â—¦  1 tablespoon Cajun seasoning, divided
â—¦  2 tablespoons minced garlic
â—¦  ½ cup chopped scallions, green parts only
â—¦  ½ pound (2 ½ cups) sliced button mushrooms
â—¦  1 cup white wine, preferably chardonnay
â—¦  1 tablespoon Worcestershire sauce
â—¦  2 pounds (21 to 30 count) raw shrimp, peeled and deveined


Recipe

In a 6-quart stockpot, combine the chicken stock and heavy cream, and heat over high heat. Bring to boil, stir in the grits, and cover. Reduce the heat to low and continue to simmer for about 20 minutes, stirring occasionally.

Add 1 cup of cheese and 4 tablespoons of butter, and stir well to combine into the grits. Stir in ½ tablespoon of Cajun seasoning. Remove from the heat, cover, and set aside.

In a 12-inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the garlic, scallions, and mushrooms and sauté for about 4 minutes, stirring occasionally, until the mushrooms are soft. Add the wine and Worcestershire sauce, and simmer for about 5 minutes.

Stir in the shrimp, the remaining 1 cup of cheese, and the remaining ½ tablespoon of Cajun seasoning. Stir well, and cook over low heat for about 5 minutes, until the shrimp are pink.

Divide the grits evenly among six large bowls or plates, and spoon the shrimp and sauce over the top. Serve immediately.

Serves 6