Cajun-Style Shrimp and Grits

Cajun-Style Shrimp and Grits Recipe
Photo: Oxmoor House
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.

Yield:

Serves 6 (serving size: 1/2 cup grits, 6 shrimp, about 3 tablespoons ham mixture, and 4 teaspoons green onions)

Recipe from

Recipe Time

Total: 32 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Lighten Up, America!

October 2013
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