Cajun Shrimp and Grits Breakfast Bowl
Bold Cajun-spiced shrimp served over creamy stone-ground grits with a drizzle of pan sauce, bringing New Orleans flair to your morning table.
Ingredients
- 1 lb large shrimp (31-40 count), peeled, deveined
- 2 tsp Cajun seasoning
- 1 cup stone-ground grits (not instant)
- 4 cups water
- 1 cup low-sodium chicken stock
- 4 tbsp unsalted butter
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup heavy cream
- 1/2 cup green bell pepper, finely diced
- 1/2 cup yellow onion, finely diced
- 2 stalks celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp Louisiana-style hot sauce
- 2 tbsp fresh lemon juice
- 4 green onions, sliced
- 1 tsp kosher salt
Instructions
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1
In a medium saucepan, bring 4 cups water and 1 cup low-sodium chicken stock to a boil over high heat. Season with half of 1 tsp kosher salt. Slowly whisk in 1 cup stone-ground grits (not instant), reduce heat to low, and cook, stirring frequently, until thickened, about 20 minutes.
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2
Stir in half of 4 tbsp unsalted butter, all of the 1/2 cup shredded sharp cheddar cheese, and 1/4 cup heavy cream into the cooked grits. Season to taste and keep warm over the lowest heat, stirring occasionally.
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3
Pat 1 lb peeled, deveined large shrimp (31-40 count) dry and toss with 2 tsp Cajun seasoning and the remaining kosher salt.
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4
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup finely diced yellow onion, 1/2 cup finely diced green bell pepper, and 2 stalks finely diced celery stalks (the Cajun trinity) and cook until softened, about 4 minutes. Add 4 cloves minced garlic cloves and cook 1 minute more.
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5
Push vegetables to one side and add the remaining unsalted butter to the skillet. Add seasoned large shrimp (31-40 count) in a single layer and cook until pink and opaque, about 2 minutes per side. Shrimp should reach an internal temperature of 145°F (63°C).
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6
Stir 1 tsp Louisiana-style hot sauce and 2 tbsp fresh lemon juice into the skillet, scraping up any browned bits.
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7
Spoon grits into bowls, top with shrimp and the pan sauce, and garnish with 4 sliced green onions.