I love Shrimp and Grits, but not with Tasso or Andouille. This mildly spicy version is a pescatarian's dream dish. It is more than suitable for your next dinner party. For a spicier taste, add more Cajun seasoning.
Ingredients
- 1 cup polenta (corn grits) preferably bob's red mill
- 4 cups chicken broth, or 2 cans broth plus water
- 2 tablespoons butter
- 2-4 tablespoons cream or half and half
- 1 handful grated cheddar cheese, about 1/2 cup
- salt and pepper to taste
- 1/4 cup green pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons leek or green onion, finely chopped
- clarified butter or ghee or canola oil
- 1 pound 26-30ct raw shrimp, peeled, patted dry
- salt and pepper
- 1/2 teaspoon cajun seasoning
- 1/3 cup tomatoes, peeled, finely chopped, drained
- 2-4 tablespoons cream or half and half
- 2 tablespoons parsley, chopped
- 1 green onion, chopped, for garnish
Instruction
- In a med saucepan or dutch oven, bring broth to boil.
- Slowly add polenta while stirring.
- Reduce heat to low and simmer, uncovered, stirring frequently, for 30 minutes until thick.
- Add butter, cream and cheese. Season with salt and pepper. Stir in until creamy. Save remaining 2 Tbl cream for finishing.
- Cover and proceed with shrimp
- In a 12" cast iron skillet over med-high heat, saute veggies in clarified butter or oil until softened and beginning to brown.
- Add a bit more clarified butter. Raise heat to high.
- Add shrimp and season with salt and pepper.
- Saute until pink, a bit browned and just cooked through, about 2 mins.
- Add Cajun seasoning, then tomatoes and stir to combine.
- Add cream, start with 2 Tbl, and parsley. Add more cream if necessary. Set aside.
- Rewarm polenta over med-low heat and add remaining 2 Tbl cream.
- Serve shrimp over polenta and garnish with green onion.
