I'm no chef but don't push me! Ladies I have outdone myself with this one! I made Cajun style Shrimp & Grits all by myself (an honest accomplishment for someone who eats more than they cook) and they turned out marvelously! Like restaurant worthy. Once again, I am not a chef. I'm not even close to it but I will admit that I'm a master of eating good & enjoying myself while doing so.
In hopes of you eating good with me here is the recipe I followed from africanbites.com and I've included the additions and subtractions I threw in to add my EEH spin to it. Enjoy and let me know how amazing yours turned out!
All photos photographed by EEH
Recipe that I followed from Africanbites.com
1 -1 1/2 pound Extra Large or Jumbo shrimp peeled and deveined
5 thick bacon slices chopped
2 tablespoons chopped parsley
2 teaspoons minced garlic
2 green onions thinly sliced
½ cup red bell pepper diced
1 teaspoon Cajun salt.
1 teaspoon smoked paprika
1/4 cup or more broth/stock
1/2 Lemon (optional)
Salt and pepper
1 cup Quick Grits
2 cups water
3 cups milk sub with water
1 bay leaf
3-4 Tablespoons unsalted butter
1-2 cups white sharp cheddar cheese preferably smoked
Salt to taste
Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.
Remove bacon form skillet and transfer to a plate.
There will be some bacon drippings left in the pan (about 3 tablespoons).
Add about 1 Tablespoons of oil / butter to the pan.
Followed by shrimp.
Season with Cajun salt, and sauté shrimp for about 3-4 minutes.
Set asideThen add garlic, paprika, bell pepper, parsley, and green onions.
Add about 1/4 cup broth or more -adjust to preference .
Continue cooking for another 3 minutes.
Add shrimp towards the last minute, together with lemon juice if desired , adjust to taste, throw in the crisp bacon .
Adjust seasonings with salt and pepper.
Remove and serve over grits
Start grits by adding water, milk, bay leaf and salt to a heavy sauce- pan.
Bring to a boil.
Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time.
Keep stirring with a whisk to prevent any lumps.You may have to remove sauce- pan from heat while trying to get rid of lumps – if needed.
Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened.
This will take you about 15 minutes.
Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!
P.S. Africanbites.com you're the real MVP for this one! I cant wait to try more of your incredible recipes.
Click Here to visit their site for more recipes.
EEH Additions & Subtractions
For Shrimp/ Sauce:
Added grounded red pepper for a bit more spice
Subtracted lemon (only because I didn't have any)
Added white onions instead of green onions (only because I didn't have any)
Subtracted butter and added olive oil as a healthier option due to bacon grease being a part of the recipe.
* The bacon grease and Smoked paprika were the game changer ingredients for this dish!
Subtracted white sharp cheddar cheese
Added heavy whipping cream ( for creaminess and thickness)
Added 1-2 table spoon of Cream Cheese
Added shredded parmesan cheese to taste
Garnish with extra bacon and your favorite cheese