What's for Dinner? Serge Krikorian makes cheesy Cajun shrimp & grits


Cheesy Cajun Shrimp & Grits


2 Cups Chicken Stock

1 Cup Instant Quaker Grits

½ Cup Heavy Cream

2/3 Cup Shredded Sharp Cheddar Cheese

1 Tbls. Unsalted Butter

Bring chicken broth to a boil in a small pot. Pour in the grits and whip them in the

chicken broth with a wire whip. Continue to cook and stir until all of the liquid is

absorbed, about 4-5 minutes. Stir in cream, butter and cheddar and continue to cook

and stir until butter is melted and cheddar is incorporated, about 1-2 minutes. NOTE:

Different brands of instant grits have a different liquid to grits ratio.

Cajun Shrimp

1 lbs. Peeled and Deveined Shrimp

½ Red Bell Pepper, chopped

½ Green Bell Pepper, chopped

½ Cup Whole Kernel Corn

4 Tbls. Unsalted Butter, divided

1 Tbls. Cajun Seasoning, recipe below

½ Cup Chicken Stock

Melt 2 Tbls. butter in a large skillet. Add both bell peppers and the corn to the skillet

and saute for about 2 minutes. Melt the remaining 2 Tbls. of butter in the pan and then

add the shrimp and the Cajun Seasoning. Cook and stir until shrimp turn pink and is

cooked through, about 3-4 minutes. Remove everything from the skillet and return the

skillet to medium heat. Add the chicken stock to the skillet, scraping up the small bits

on the bottom of the pan. Allow the stock to reduce slightly, about 1 minute.

To serve, spoon 1/4 of the grits into the center of a plate, top with 1/4 of the shrimp

mixture and 1/4 of the sauce. Garnish with diced green onions.

Cajun Seasoning

6 Tbls. Paprika

1/4 tsp. Ground Red Pepper

2 Tbls. Garlic Powder

4 tsp. Dried Oregano

4 tsp. Dried Thye

1 tsp. Salt

1 tsp. Ground White Pepper

1 tsp. Ground Cumin

½ tsp. Ground Nutmeg

Combine all ingredients and mix well. Store in an airtight container.

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