Juicy shrimp, browned in Cajun spices, served over ultra-creamy corn grits. A tight, buttery, and lemony pan sauce glazes everything without weighing the dish down.
Ingredients
- 250 g instant polenta or corn grits
- 700 g peeled raw shrimp
- 60 g unsalted butter
- 500 ml whole milk
- 600 ml chicken or vegetable broth
- 3 cloves garlic
- 1 tbsp Cajun spices
- 80 g grated cheddar
- 1 tbsp neutral cooking oil
- 1 piece lemon
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches flat-leaf parsley or chives
Method
- Carefully pat the shrimp dry, then season them with the Cajun spices, pepper, and a small pinch of salt; let rest while the grits get started.
- Bring the milk and most of the broth to a simmer in a wide saucepan; the liquid should quiver without boiling vigorously.
- Whisk in the grits in a slow, steady stream, then cook over low heat, stirring often, until smooth and creamy, about 20 to 25 mins.
- Stir in some of the butter and then the cheddar, if using, until the mixture becomes glossy; loosen with a little broth if the grits set up before serving.
- Heat the oil in a large skillet until shimmering, then sear the shrimp in a single layer; flip them when they turn pink and slightly golden, about 2 mins per side.
- Add the minced garlic to the skillet and stir briefly, just until fragrant, without letting it brown.
- Deglaze with the remaining broth and a splash of lemon juice, then let it reduce until you have a tight, glossy, and fragrant sauce that coats the shrimp.
- Taste the grits and the sauce, adjust salt, pepper, and lemon, then serve the shrimp and their sauce over the hot grits, topped with chopped fresh herbs.
Nutrition
Per serving
- Energy
- 734.1 kcal
- Protein
- 57.38 g
- Carbohydrate
- 61.94 g
- Fat
- 29 g
- Fibre
- 3.7 g
- Calcium
- 441.62 mg
- Iron
- 6.73 mg
- Magnesium
- 123.28 mg
