Cajun Shrimp & Grits

Kyle and I are heading to New Orleans in a few weeks and I am really excited about the trip, but more importantly the food. I’ve started to plan out the places I want to visit and while doing so got a little inspired! That night I made my own version of Shrimp and Grits, though I’m sure does not even measure close to what we will get to try while we are down there.

Ingredients:

For the Grits:

  • 1 cup of 5 minute Quaker quick grits
  • 1/2 cup Parmesan
  • 1 tsp Garlic, minced
  • Salt & Pepper, to taste

For the Shrimp:

  • 1 lb medium uncooked shrimp, peeled & de-veined, tails removed
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

Steps:

For the Grits:

  • Make the grits as the package instructs
  • When the grits are almost done (they should start to get thick), stir in the garlic, parmesan, salt & pepper
  • Cover to keep warm until ready to serve

For the Shrimp:

  • Devein the shrimp and place into a bowl lined with a paper towel to catch excess water
  • When done cleaning the shrimp, remove the paper towel
  • In a bown, mix all the spices
  • Once the spices are mixed, add gradually to the bowl with the shrimp, using a spoon to stir and coat the shrimp
  • In a medium skillet, heat 2 tbsp of olive oil over medium heat
  • Add the shrimp – don’t overcrowd!
  • Cook 3-4 minutes on each side, depending on the size of the shrimp

Once cooked, assemble your dish! This is definitely a classic comfort dinner, so wear your sweatpants and dig in!

Enjoy!


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