Cajun Shrimp over Cheesy Grits
Here's a delicious recipe to make for your family in any season with large, spicy shrimp and vegetables over grits in melted cheese. Comfort food by any standard!
Servings: 4
Calories: 608kcal
Ingredients
Cheesy Grits
- 2 1/4 cups water
- 1/2 cup instant grits
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Shrimp and Vegetables
- 1/2 pound asparagus chopped
- 1 medium zucchini julienned
- 1/2 large red bell pepper julienned
- 4 tablespoons extra virgin olive oil divided
- 1 cup sweet onion minced
- 1 clove garlic minced
- 2 tablespoons sun-dried tomatoes optional
- 2 tablespoons red wine vinegar
- 1 teaspoon Cajun Spice See my Recipe Here.
- 1 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound uncooked large shrimp peeled and deveined
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare Ingredients
- Using a chef's or santoku knife and cutting board, chop asparagus into small pieces.
- Slice the zucchini and red pepper into julienne-style pieces.
- Mince the sweet onion and clove of garlic.
Prepare the Grits
- In medium saucepan, heat water. Add grits and cook according to package directions, approximately for 12-15 minutes, until grits are thickened, stirring occasionally.
- Stir in the grated cheddar cheese and garlic powder. Cover for 3-5 minutes until cheese is melted. Stir to combine and sprinkle with paprika.
Sauté the Vegetables
- While grits are cooking, heat 2 tablespoons olive oil in a large skillet and sauté the prepared asparagus, zucchini, and red pepper. Cook until tender.
- Add minced onions and garlic, and if desired, the sun-dried tomatoes.
- Stir in red wine vinegar, Cajun Spice mix, dried basil and oregano, kosher salt, and freshly ground black pepper. Bring to a boil, then simmer for 5 minutes. Place mixture in a bowl and cover to keep warm.
Cook the Shrimp
- Melt butter and remaining oil in skillet. Stir in peeled and deveined shrimp and garlic and cook for 5 minutes or until shrimp turn pink, stirring occasionally.
- Add vegetable mixture to the cooked shrimp and sprinkle with red pepper flakes.
- To serve, place a large spoonful of grits on a plate and cover with shrimp mixture. Serves 4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.
Nutrition
Calories: 608kcal | Carbohydrates: 28g | Protein: 34g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1566mg | Potassium: 685mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2526IU | Vitamin C: 42mg | Calcium: 600mg | Iron: 11mg
