Cajun Shrimp and Cheesy Grits

Shrimp and Grits in a green bowl
Shrimp and Grits in a green bowl with parsley
Cajun Shrimp and Cheesy Grits
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Rating: 5
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Fresh shrimp, sauteed in a buttery, savory sauce of onions, peppers and garlic, with a touch of tomato paste and creole spices, ladled over creamy, cheesy grits. Heart warming goodness from the South!
Servings Prep Time
6 Servings 20 Minutes
Cook Time Calories per Serving
20 Minutes 496
Servings Prep Time
6 Servings 20 Minutes
Cook Time Calories per Serving
20 Minutes 496
Shrimp and Grits in a green bowl with parsley
Cajun Shrimp and Cheesy Grits
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Fresh shrimp, sauteed in a buttery, savory sauce of onions, peppers and garlic, with a touch of tomato paste and creole spices, ladled over creamy, cheesy grits. Heart warming goodness from the South!
Servings Prep Time
6 Servings 20 Minutes
Cook Time Calories per Serving
20 Minutes 496
Servings Prep Time
6 Servings 20 Minutes
Cook Time Calories per Serving
20 Minutes 496
Here's What You Need
Herb and Spice Blend
For the Cheese Grits
Here's What You Do
  1. Peel, de-vein and the rinse shrimp; pat dry; sprinkle on 2 tablespoons creole seasoning and set aside. Slice the onions and green peppers and chop the garlic. Measure out all other ingredients. Prepare the grits.
Prepare the Grits
  1. Bring 2 cups of water to a heavy boil. Grate cheese and set aside.
  2. Add kosher salt and gradually whisk or stir grits into boiling water, stir or whisk until grits are dispersed and not lumpy.
  3. Lower the heat to a simmer, cover pot and simmer for about 15 minutes. Get started on the shrimp while these cook.
  4. Remove the lid, stir well and taste. If al dente, add the butter and Gruyere cheese. Stir vigorously to combine all ingredients until smooth and creamy. If the grits are a little hard still, leave a low fir on for another 5 minutes.
  5. Replace the cover, remove from heat and let sit until the shrimp are ready.
Prepare the Shrimp
  1. Place a large saute pan or cast iron skillet over medium high heat. Melt 4 tablespoons of butter until bubbly.
  2. Add sliced onions and peppers-sautée until soft, about 5–6 minutes
  3. Add garlic, green onions and about ¾ of the Herb and Spice Blend, mix well and continue to sauté until aromatic-about 2 minute.
  4. Increase heat to high and add the shrimp; sauté for about 2 minutes, turning over midway through.
  5. Add the tomato paste and mix it in very well while continuing to saute another 2 minutes (approximately).
  6. If needed, deglaze the pan with a little of the stock before moving on to the next step.
  7. Mix in about ½ to ¾ cup of the seafood stock (reserve the remainder), the lemon juice and the Worcestershire. When that's mixed in, add 2 tablespoons of butter. Shake the pan back and forth and continue to simmer as the butter melts and the sauce thickens slightly. Don’t over cook the shrimp, no more than about 5 minutes.
  8. Taste a few times to check if it needs more spices, remember the shrimp will soak up some spice so its OK to be a little over spiced at this stage. Add more of the reserved Herb and Spice Blend or stock, if needed.
  9. Stir the cheese grits vigorously then place a healthy spoonful in a shallow bowl or plate, spoon the shrimp over the cheese grits and serve immediately.
Recipe Notes

If you are buying head-on shrimp, you'll need to buy about 1 1/4 to 1 1/2 pounds to end up with 1 pound after the shells are removed.

If you can't find seafood stock, just substitute chicken stock and it will be just fine.

Substitute Quick Grits if you want them done a little quicker! Just follow the directions on the package.

Gruyere cheese is creamy when melted and a slightly sharp. Try some sharp or mild cheddar cheese if you prefer, or no cheese at all.

I always think its best if you grate your own cheese, but if you are crunched for time, or just prefer, use some pre-grated cheese.

Many commercial creole seasonings and stocks contain salt, some have quite a bit. This recipe was developed a stock that contains salt and a creole seasoning that does not contain salt. Whatever you use, make sure you taste while cooking before adding salt so you get it the way you like it.

Nutrition Facts
Cajun Shrimp and Cheesy Grits
Amount Per Serving
Calories 496 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 198mg 66%
Sodium 806mg 34%
Potassium 421mg 12%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 5g
Protein 30g 60%
Vitamin A 43%
Vitamin C 85%
Calcium 45%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Essential Tomato Sauce

Tomato Sauce
Sweet Daddy D's Essential Tomato Sauce
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A long simmer makes this is a thick and rich sauce-you can keep it simple and serve over your favorite pasta or match it up with just about any meat. Its the natural mate for Sweet Daddy D's Tasty Meatballs, but if you start with this sauce there are many options. It can also be the base for some great parmigiana dishes-its the essential tomato sauce!
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. To prepare, mix the herb and spice blend in a small bowl and set aside. Place the sugar in a separate small bowl and set aside. Chop the onion and pepper and set aside. Chop the garlic. Open all the cans and get the wine ready.
  2. Heat the olive oil in a large dutch oven with a heavy lid over a medium low heat.
  3. Once the oil begins to shimmer, sauté the onions and pepper until starting to caramelize, this should take about 15 minutes but don't rush it.
  4. Add the garlic and sauté for about a minute or two until it is aromatic.
  5. Add in the tomato paste, stirring constantly to begin browning the paste a little. This could take about 5 minutes, but again don't rush it. If needed, use a little, but not all, of the wine to deglaze the pan.
  6. Add in the herb and spice blend and stir together to mix.
  7. Take the whole tomatoes and add them one at a time, crushing each tomato in your hand as you add it. When all the tomatoes are added, add the juice from the can and the tomato sauce. Mix well.
  8. Use the wine to rinse out the tomato cans, then add the wine to the pot.
  9. Mix all ingredients well and bring to a low boil. Reduce to a slow simmer and cover pot. Simmer covered for three hours, stirring occasionally so it does not stick.
  10. Remove the bay leaves and serve over your favorite pasta.
Recipe Notes

This is a basic tomato sauce. You can add ground meat, sausage, Sweet Daddy D's Tasty Meatballs, or even a chuck or veal roast, but it does do very well by itself served over pasta.

Braised Short Ribs

Short Ribs
Sweet Daddy D's Braised Short Ribs
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Calories Per Serving
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Units:
This Is What You Need
Units:
This Is What You Do
  1. Rinse the ribs under cool water and pat dry with a paper towel; place on a platter and sprinkle all sides with kosher salt and ground black pepper and set aside for about 30 minutes.
  2. Preheat the oven to 325 degrees. Clean and slice the carrots into 1 to 2" lengths, peel the pearl onions but leave them whole and place both in a small bowl and set aside. Rough chop the garlic and set aside.
  3. Place a heavy cast iron dutch oven with a lid over medium high heat.
  4. Sear the ribs for 3 or 4 minutes on each side until a crust begins to form. Remove the ribs from the dutch oven and set aside.
  5. Add the bacon grease to the dutch oven and when it starts to shimmer, add the whole pearl onions and carrots.
  6. Sauté the onions and carrots for about 10 minutes until starting to brown.
  7. Add the garlic and saute about 2 minutes, until aromatic.
  8. Add the tomato paste, stirring constantly to brown for about 2 or 3 minutes.
  9. Add the herb and spice blend and the brown sugar; mix well.
  10. Deglaze the pan with a little of the beef stock, scrapping to get all the fond off the bottom of the pot
  11. Add the remaining beef stock and wine and maintain a low simmer until the liquid reduces by about 1/3.
  12. Add the short ribs back to the dutch oven, make sure to add in all the juice that accumulated while they rested. Coat each rib well with the sauce.
  13. Cover dutch oven and place in the oven for 1 1/2 to 2 hours. Check on them every 30 minutes to make sure that they are not sticking and to baste the ribs with some of the sauce. Add a little more beef stoick if you think its reducing too much.
  14. The ribs are ready when they are probe tender and starting to fall apart. Take a wooden skewer and probe several places on the ribs until there is very little resistance and the ribs are very tender.
  15. Remove from the oven and let rest, covered, for about 5 to 10 minutes.
  16. Remove the bay leaves and serve with mac and cheese or saffron rice, or mashed potatoes.
Recipe Notes

As an option, if the sauce needs thickening, remove ribs and thicken sauce over medium high heat. If needed make a slurry with 1 tablespoons flour and water and stir into the sauce. If it gets too thick, add some beef stock. Add the ribs back to the pot and coat well.