Saucy Spicy Shrimp and Cheesy Grits Recipe
Lots of changes going on here at The Saucy Gourmet. My daughter, Brie has been busy helping me create a Recipe Archive. The clip art she designed to go with it is SO cute. Thanks Brie, you are AWESOME!!! Check it out on the left side of my page, just under followers. You gotta admit, it is adorable and looks just like me. Also, Brie was able to fix the one glitch we had when she re did my header. You can now go back to my homepage by clicking on "The Saucy Gourmet".
My Shrimp and Grits post dated back to May 2009. It was one of my very first post and has since been deleted. I didn't even have the recipe on the post, silly me.
I have made this recipe many times without fail. My husband who doesn't even like grits, loves this dish, I think it is all the cheese in the grits! Of course all the butter and heavy cream doesn't hurt either. I have made this at several of my cooking classes at Rolling Pin and it was always a HIT! It can be made ahead and reheated with success. ENJOY!!
- For the shrimp:
- 1 1/2 pounds shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- 1 tablespoon Italian seasoning
- fresh ground pepper, to taste
- For the grits:
- 2 cups chicken broth
- 2 tablespoons butter
- 1 cup quick-cooking grits
- 1 tablespoon tomato paste
- 3/4 cup heavy cream
- 3 1/2 ounces extra sharp cheddar cheese, shredded
- For the sauce:
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 clove garlic, finely chopped
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon hot sauce
In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and a pinch of pepper. Add shrimp and toss until well-combined; set aside.
Fill a medium saucepan with 2 cups chicken broth and butter. Bring to a boil. While whisking, gradually add grits. Cook about 5 minutes, whisking often. Stir in tomato paste, cream and cheese; continue cooking and whisking until creamy, about 2 to 3 minutes. Set aside.
Melt butter in a large skillet. Add garlic and cook, stirring for 30 seconds. Add shrimp and cook one-and-a-half minutes per side, until shrimp are opaque. Transfer shrimp to a medium bowl and set aside.
Stir flour into remaining butter in the skillet the shrimp was cooked in. Cook, stirring occasionally, until the mixture is thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, for 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
To serve, divide grits evenly among six plates. Top with shrimp and drizzle with sauce.