Sizzling Cajun Shrimp & Grits

Method

chefjasonmckinney.com/recipes/cajun-shrimp-scampi-with-creamy-corn-grits-a-espanola

1. 1

   Step 1. In a blender, combine 1 cup thawed yellow corn with ½ cup milk and blend until smooth. Set it aside. Pat dry 1¾ pounds large shrimp and season lightly with ½ teaspoon Cajun Style Bayou Seasoning. Finely chop 4 cloves of garlic.

2. 2

   Step 2. Chop ⅓ cup parsley, zest ½ lemon, and cut extra lemon wedges for serving. In a medium saucepan, bring 2½ cups broth and ½ cup milk to a gentle boil. Whisk in 1 cup grits, reduce heat to low, and cook until creamy and tender (30–35 minutes), stirring often.Timer: 30 min

3. 3

   Step 3. Stir in the blended corn mixture, 4 tablespoons butter, and ½ cup cheese. Season with salt and pepper. Keep warm over low heat or in a 95°C oven. In a large skillet, heat 2 tablespoons of oil over medium heat.

4. 4

   Step 4. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in 2 teaspoons Cajun seasoning and stir to bloom the spices. Add ½ cup wine (or broth), season with salt and pepper, and simmer until the liquid reduces by half, about 2–3 minutes.Timer: 1 min

5. 5

   Step 5. Add the seasoned shrimp to the skillet and cook, turning once, until pink and opaque — about 3–4 minutes total. Stir in 3 tablespoons butter, ⅓ cup parsley, lemon juice, and zest. Toss well to coat. Spoon the creamy corn grits into shallow bowls. Top with shrimp and drizzle over the Cajun butter sauce. Garnish with extra parsley and lemon wedges.Timer: 3 min