Cajun Peppered Shrimp & Grits

Serves: 8
Total Calories: 343


6 cups water
2 teaspoons salt
1 1/2 cups quick grits
2 tablespoons butter
1 (6-ounce) roll garlic cheese
1 cup grated Cheddar cheese
1 teaspoon Worcestershire sauce
1/2 cup butter or margarine
1/4 cup olive oil
3 pounds medium shrimp, peeled
1 cup chopped green onion
1 cup sliced mushrooms
1/2 cup chopped parsley
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon basil, thyme, and oregano
1 tablespoon lemon juice


Preheat oven to 350°. Grease a large saucepan with cooking spray, add water, and bring to a boil over high heat. Stir in salt and grits. Lower heat and cook, stirring occasionally, until water is absorbed and grits thicken. Add butter, cheeses, and Worcestershire. Cook until cheese melts. Pour in a greased casserole dish and bake for 20 minutes to set.

In a large saucepan, melt butter and oil over medium heat. Add shrimp and sauté just until pink. Stir in all other ingredients and seasonings. Simmer about 10 minutes. Mixture will be very saucy.

Serve a scoop of grits surrounded with shrimp and sauce. Serve with hot French bread for dipping.

Editor’s Extra: If you can’t find a roll of garlic cheese, substitute 6 ounces Velveeta and 1/2 teaspoon garlic powder.

Fun Fact: The Acadians were French-speaking refugees from Nova Scotia (Acadia) who came to south Louisiana in 1763. Their name was soon shortened to “Cajuns.” Farmers by tradition, they settled along the dense swamps and bayous, and by the Gulf where they harvested shrimp, crabs, crawfish, and oysters. They built boats out of cypress trees—pirogues—and trapped for furs. Many Cajuns speak a dialect of North American French. In recent decades Cajun cuisine, noted for its use of spicy seasonings, and zydeco music have become popular among non-Cajuns.

Nutritional Facts:

Serves: 8
Total Calories: 343
Calories from Fat: 231

This Cajun Peppered Shrimp & Grits recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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