Spicy Cajun Shrimp & Grits

• Large Shrimp, peeled and deveined

  10.6 oz
• Quick-cooking Grits

  2.8 oz
• Chicken Broth

  2.1 cups
• Heavy Cream

  8.0 tbsp
• Cheddar Cheese, shredded

  2.1 oz
• Unsalted Butter

  2.1 oz
• All-purpose Flour

  2 tbsp
• Yellow Onion, diced

  0.5 unit
• Celery Stalk, diced

  1 unit
• Green Bell Pepper, diced

  0.5 unit
• Garlic, minced

  2 cloves
• Cajun Seasoning

  2 tsp
• Hot Sauce (e.g., Tabasco)

  1 tsp
• Lemon, half

  0.5 unit
• Fresh Parsley, chopped

  1 tbsp
• Olive Oil

  1 tbsp

All Steps

1. 1

   Prepare the Grits: In a medium saucepan, bring 400ml of chicken broth and 240ml of water to a boil. Slowly whisk in the grits, reducing heat to low. Cook, stirring occasionally, for 5-7 minutes until thickened. Stir in 30g of butter, heavy cream, and shredded cheddar cheese until smooth and melted. Season with salt and pepper to taste. Keep warm.

2. 2

   Prepare the Shrimp: Pat the shrimp dry and season with half of the Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

3. 3

   Make the Roux and Sauce: Reduce heat to medium. Add the remaining 30g of butter to the skillet. Once melted, sprinkle in the all-purpose flour and whisk constantly for 2-3 minutes to form a light brown roux.

4. 4

   Add the

5. 5

   Holy Trinity

6. 6

   : Add the diced onion, celery, and green bell pepper to the skillet. Sauté for 5-7 minutes until softened. Stir in the minced garlic and the remaining Cajun seasoning, cooking for another minute until fragrant.

7. 7

   Deglaze and Simmer: Pour in the remaining 100ml of chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer, then stir in the hot sauce and a squeeze of lemon juice. Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for 1-2 minutes until heated through.

8. 8

   Serve: Divide the creamy grits evenly into two bowls. Spoon the spicy Cajun shrimp and sauce over the grits. Garnish with fresh chopped parsley and an extra lemon wedge if desired. Serve immediately.