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December Featured Recipe: Cajun Shrimp and Grits

Cajun Shrimp and Grits

Taste Profile

Creamy corn grits meet cajun-style shrimp.

In addition to being a low-calorie, low-carb source of protein, shrimp is a great source of vitamin B12, selenium and iron. B12 is essential for brain health. Low levels of B12 are strongly associated with Alzheimer's disease. Iron increases the oxygen flow to the brain. And, there are studies that show astaxthanin, an antioxidant found in shrimp, helps with comprehension, memory and concentration.

Allergens

shellfish, dairy

COOKING TIME:
10 minutes

PREP TIME:
10 minutes

SERVING SIZE:
1 cup

YIELD:
4 Servings

Ingredients

Cajun Seasoning

  • 1/4 tsp. Red pepper or Cayenne pepper
    Adjust to taste
  • 1/2 tbsp. Paprika
  • 3/4 tsp. Black pepper
  • 1 tsp. Oregano
  • 1 tsp. Dried thyme
  • 1/2 tsp. Kosher salt
  • 1/2 tbsp. whole wheat flour, pastry, organic

Creamy Grits

  • 1 1/2 pt. Water
  • 3/4 c. corn grits, dry
    fast cooking but NOT instant
  • 1/2 tsp. Kosher salt
  • 2/3 c. Cheese, cheddar
    sharp, shredded

Cajun Shrimp

  • 1 lb shrimp, large, raw or frozen - deveined
  • 1 1/2 tbsp. Extra virgin olive oil
  • 2 tsp. Garlic
    finely minced
  • 1/2 c. Green onions
    chopped - white and green parts
  • 1/4 c. Whole Milk with added Vitamin D

Directions

Cajun Seasoning

  1. Mix all seasoning ingredients in a bowl and set aside.

Creamy Grits

  1. Bring water and salt to a boil. Turn heat to low and slowly add grits.
  2. Cook on low, stirring until thickened - about 5-6 minutes. Remove from heat, add shredded cheese, cover with tight-fitting lid to keep warm.

Cajun Shrimp

  1. Heat a skillet over medium heat. Add EVOO and heat until glistening. Add garlic and saute until fragrant - about 2 minutes.
  2. Meanwhile, season shrimp with cajun seasoning, ensuring all shrimp is well coated.
  3. Add shrimp to heated skillet and cook, turning once until shrimp is firm and opaque. Add milk and stir until sauce thickens (this will happen quickly - about 1-2 minutes). Remove from heat. Plate by topping grits with cajun shrimp. Sprinkle green onions on top.
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