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Cajun-Style Shrimp and Grits

Photo: Oxmoor House
Total time 32 mins
Yield Serves 6 (serving size: 1/2 cup grits, 6 shrimp, about 3 tablespoons ham mixture, and 4 teaspoons green onions)
At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. This version is inspired by theirs—zesty with green onions and tasso ham, with a generous dose of Cajun spice.

Ingredients

  • 1 tablespoon olive oil
  • 2 ounces tasso ham, minced (1/2 cup)
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 36 medium shrimp, peeled (about 1 1/4 pounds)
  • 1 teaspoon Cajun seasoning
  • 2 1/4 cups water, divided
  • 1 tablespoon unsalted butter
  • 1 cup fat-free milk
  • 1/4 teaspoon salt
  • 1 cup uncooked quick-cooking grits
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)
  • 1/2 cup sliced green onions

Nutrition Information

  • calories 346
  • fat 14 g
  • satfat 7.3 g
  • monofat 4.6 g
  • polyfat 1 g
  • protein 24 g
  • carbohydrate 29 g
  • fiber 1.8 g
  • cholesterol 153 mg
  • iron 1.2 mg
  • sodium 870 mg
  • calcium 299 mg

How to Make It

  1. Heat olive oil in a large skillet over medium-high heat. Add tasso; sauté 2 minutes or until edges are golden. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add shrimp to pan, sprinkle with Cajun seasoning, and cook 3 minutes, turning once. Add 1/4 cup water, scraping pan to loosen browned bits. Remove from heat; add butter, stirring to melt. Cover and keep warm.

  2. Bring milk, salt, and 2 cups water to a boil over medium-high heat. Reduce heat. Gradually add grits, and cook until thick and bubbly (about 5 minutes), stirring constantly with a whisk. Remove grits from heat; add cheese, stirring with a whisk until cheese melts.

  3. Spoon grits evenly onto 6 plates. Top evenly with shrimp, ham mixture, and green onions.

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