Cajun Shrimp with Cheddar Gouda Grits
Whether it’s breakfast, lunch or dinner, grits is one of the best things I’ve taken from my experience when I used to live in America. Let’s get into this Cajun shrimp and cheddar Gouda grits!
I love me some grits but Ive never actually had shrimp and grits. I’ve only ever made them with butter and salt and always for breakfast with eggs and pancakes or waffles.
I was inspired by my friend chef Jace after seeing his beautiful display of cheesy grits and succulent shrimp. Since he’s an amazing private chef I figured I’d reach out for some tips.
Did you know: “Quick grits” are not actually quick? Well, not if you want them super creamy and tender.
For the grits
I used a mix of white cheddar and Gouda cheeses with butter and vegetable stock and cooked them low and slow. The outcome was creamy, cheesy and tender grits that melted in my mouth.
The grits took about an hour or so from start to finish. I started adding vegetable stock a little at a time until the grits became more tender. I then added evaporated milk, butter, salt and pepper to them. Once I was satisfied with the flavor, I added in the cheddar and Gouda cheeses and oh bay bay! These things were GOOD.
For the Cajun shrimp
I sautéed onions and peppers with tomato and Cajun seasonings, added the Cajun marinated shrimp and let it create its own stock. I then added a little more liquid and some butter to the pan and let it come down a bit more. Seasoned to taste and voila, the results were amazing! This can be put over pasta or rice too.
A shameless plug here: if your in the Dallas area and need a private chef please check out @ambitiouscuisine & @mister_ambitious
on Instagram.
Love seafood? Why not try my
Caribbean Seafood Curry recipe
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