I’ve heard that no two individuals make shrimp and grits precisely alike. Heck, I do not even make it the identical manner twice in a row, principally as a result of I do not are likely to comply with recipes. Funny, huh, since I write recipes? But these are primarily for the parents who do not desire to wing it, as I do. At any price, more often than not I throw stuff along with what components I’ve readily available. In this explicit case, I actually solely had the fundamentals: shrimp, and grits. I additionally had some andouille sausage–albeit a gentle however nonetheless flavorful rope of Johnsonville brand–and a batch of home made Emeril’s “Essence,” aka Cajun seasoning. Alas, I did not have any contemporary bell pepper or celery, two-thirds of the holy trinity of Creole and Cajun cooking, however I did have an onion. An honest begin, however not fairly sufficient.
I wasn’t actually shocked that the completed dish was tasty. While the weather have been thrown collectively considerably haphazardly, none of them have been significantly bizarre. There have been plenty of good textures: easy grits, completely cooked shrimp, delicate mushrooms and onions, the slight chew of sundried tomatoes. Since a lot of the components have been pre-seasoned, I actually solely wanted a pinch of salt to attract out the moisture whereas cooking the onion and mushrooms. It all labored amazingly nicely, sufficient for Mr Minx to declare the dish “restaurant high quality.”
Shrimp & Grits
1 lb massive shrimp, peeled and deveined
2 teaspoons Cajun seasoning
further virgin olive oil
1/2 massive onion, sliced
4 ounces white mushrooms, sliced
pinch salt
6-7 Trader Joes Sweet Picante Peppers with Creamy Cheesy Filling
3-4 sundried tomatoes in oil, roughly chopped
For the grits:
2 1/4 cup water
1/2 cup common or quaint (not fast) grits
2-ish ounces chopped smoked gouda
the cheese from the picante peppers
garlic powder
Chopped parsley for garnish
To make the shrimp:
Toss the shrimp in a bowl with the Cajun seasoning and a wholesome drizzle of the olive oil. Cover and refrigerate till able to prepare dinner.
Put the onion and mushrooms in a saute pan with a pinch of salt and a drizzle of olive oil. Cook over medium warmth till the veg have given up their liquid and have softened and browned a bit. Scrape right into a bowl and put aside.
Add a contact extra oil to the pan and brown the sausage items.
While the sausage is cooking, squeeze the cheese from the peppers. Chop the peppers roughly. Add the peppers and the sundried tomatoes to the onion and mushrooms. Add the browned sausage to the bowl. Deglaze the saute pan with a little bit of water–half a cup or so–and add that water to the bowl, too.
Cook the shrimp in the identical pan over medium-high warmth, turning as soon as, till all shrimp are opaque on each side. A tip: do not stroll away whilst you’re cooking shrimp. They prepare dinner FAST. You simply want 3-4 minutes. After that, they’re on the quick monitor to rubber-town. Once the shrimp are opaque, pour within the veg and water, flip the warmth as much as excessive, and carry to a boil. Cook till every thing is sizzling, only a couple minutes. Taste the liquid for seasoning and add extra salt and Cajun seasoning for those who assume it wants it.
To make the grits:
Bring the water to a boil. Whisk within the grits, then flip the warmth all the way down to low. Cover the pot and prepare dinner till the grits have absorbed the water and develop into tender, stirring sometimes, 15-20 minutes. Add the cheeses and the garlic powder and stir till the cheese is totally melted.
Dollop the grits onto plates, spoon shrimp combination on prime. Garnish with chopped parsley.
Serves 3-4, relying on urge for food.
Posted on Minxeats.com.
