Shrimp & Cheesy Grits Recipe: Comforting Cajun Delight
Welcome to a truly heartwarming dish that is perfect for those colder months when you crave something both filling and comforting. This Shrimp & Cheesy Grits recipe, originally found on foodtv.com as one of Emeril’s delightful creations, is a favorite in many households. Whether you’re cooking for a cozy family dinner or a small gathering, this recipe is sure to impress with its rich flavors and satisfying texture. The key to making this dish stand out is the use of shrimp stock or seafood base, although vegetable stock will work if that’s what you have on hand. Let’s dive into the step-by-step process of creating this scrumptious meal!
Ingredients
- Milk: 4 cups
- Butter: 1/2 cup (plus 2 tablespoons)
- Salt: To taste
- White Pepper: To taste
- Grits: 2 cups (quick cooking grits work best)
- Cheddar Cheese: 1 1/2 cups, shredded
- Olive Oil: 1 tablespoon
- Smoked Sausage: 1/2 pound, sliced
- Garlic: 2 cloves, minced
- Medium Shrimp: 1 pound, peeled and deveined
- Fresh Ground Black Pepper: To taste
- Dry Sherry: 1/4 cup
- Fresh Parsley Leaves: 2 tablespoons, chopped
Instructions
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Prepare the Grits:
- In a medium-sized saucepan, set over medium heat, combine the milk and 1/2 cup of butter.
- Season with salt and white pepper to taste.
- Bring the mixture to a boil, stirring occasionally to prevent the milk from scalding.
- Gradually stir in the grits, ensuring they are well incorporated.
- Reduce the heat to medium-low and let the grits cook slowly for about 1 hour. Stir the grits every 10 minutes to keep them from sticking to the bottom of the pan.
- If the liquid evaporates too quickly, add a little water as needed to maintain the creamy consistency.
- Once the grits are tender and creamy, stir in the shredded cheddar cheese. Adjust seasoning with additional salt and white pepper if needed.
- Keep the grits warm while you prepare the shrimp and sausage.
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Cook the Shrimp and Sausage:
- Heat the olive oil in a sauté pan over medium heat.
- Add the sliced smoked sausage and cook for about 2 minutes, or until it begins to render its fat and becomes slightly crispy.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Season the shrimp with salt and freshly ground black pepper.
- Add the seasoned shrimp to the pan with the sausage and continue to sauté for about 2 minutes, or until the shrimp turn pink and are cooked through.
- Carefully remove the shrimp and sausage from the pan and set aside.
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Prepare the Sauce:
- To the same pan, add the dry sherry and allow it to boil for about 1 minute to cook off the alcohol. If you’re feeling adventurous, you can carefully flame the sherry by tilting the pan and lighting it with a long lighter, but be cautious and do this only if you’re confident in handling flames.
- Remove the pan from the heat once the sherry has been added and flamed or allowed to boil.
- Pour in the shrimp stock or seafood base dissolved in water and bring the mixture to a boil.
- Reduce the heat to medium-low and add the remaining 2 tablespoons of butter.
- Return the cooked shrimp and sausage to the pan and let them simmer in the sauce for about 2 minutes, allowing the flavors to meld together.
- Remove the pan from heat and stir in 2 teaspoons of chopped fresh parsley for a touch of freshness.
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Serve:
- Spoon the creamy, cheesy grits into the center of each shallow bowl.
- Generously top the grits with the savory shrimp and sausage mixture.
- Garnish with a little more fresh parsley if desired, and serve immediately while hot.
Tips & Notes:
- For the shrimp stock, if you’ve boiled shrimp before, save the liquid as it adds great depth to the flavor of this dish.
- Quick cooking grits can be used for a faster preparation; just follow the instructions on the package and adjust quantities accordingly.
- This dish pairs beautifully with a simple green salad or a side of steamed vegetables for a complete meal.
Enjoy the comforting flavors of this Shrimp & Cheesy Grits recipe that brings a touch of Cajun warmth to any table! 🍤🧀🌿
