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.

Darn Good Baked Beans

Pork and Beans
Darn Good Baked Beans
Votes: 0
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These baked beans will be the hit of the back yard BBQ or just a weeknight burger or hot dog night. Sweet and tangy sauce, made from dark brown sugar, ketchup and mustard, doctors up plain ole' pork and beans into something memorable. Bring these the next time you have to bring a "side" to the party, everyone will rave!
Servings Prep Time Cook Time Calories Per Serving
10Servings 15Minutes 3 1/2hours 195
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Preheat the oven to 300 degrees.
  2. Chop all the vegetables and set aside. Mix the fixins' in a small bowl making sure to break up any lumps from the brown sugar. Set the fixins' aside.
  3. In an oven-safe heavy dutch oven with a lid, fry the bacon over medium high heat until almost crispy and plenty of fat has been rendered, then remove from the pan leaving the bacon grease. Lower the heat to medium low and sauté the onions and peppers in the bacon grease until starting to caramelize. Add the garlic and stir until aromatic.
  4. Add the beans and mix all together. Increase the heat until it comes to a simmer for a few minutes.
  5. While it's simmering, fill one of the cans with water, and pour from can to can to get all the juice out, then set it aside.
  6. Mix in the fixins' and combine completely. Add about 1/2 can of the water and increase the heat to bring it to a boil, set the remaining water aside. Cook on a slow boil for about 5 minutes. Add back the bacon.
  7. Place in a 300 degree oven, covered for about three hours total. Stir every hour or so making sure to scrape the beans off the side and bottom, Add more water from the reserved can depending on how thick you like your beans.
Recipe Notes

To save time:

1.) use saved bacon grease from prior cooked bacon

2.) you can use vegetable or olive oil instead of bacon

3.) saute' onions and bell peppers just until clear, don't take them all the way to caramelization.

4.) skip the baking-just simmer on low, covered on top of the stove for 30 minutes or however long you have.

5.) cook fully or partially a day in advance.

 

Meatloaf

Sliced Meatloaf
Classic Meatloaf
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Major comfort food! This homogeneous blend of three different ground meats with herbs and spices combine to form a tender loaf of goodness that goes best with creamy mashed potatoes or mac and cheese-the sauce even makes a tangy gravy to smother those classic side dishes! Add some peas or green beans and you have a meal that's sure to warm the heart and the tummy!
Servings Prep Time
12 Servings 20 Minutes
Cook Time Calories per Serving
1.5 Hours
Servings Prep Time
12 Servings 20 Minutes
Cook Time Calories per Serving
1.5 Hours
Sliced Meatloaf
Classic Meatloaf
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Major comfort food! This homogeneous blend of three different ground meats with herbs and spices combine to form a tender loaf of goodness that goes best with creamy mashed potatoes or mac and cheese-the sauce even makes a tangy gravy to smother those classic side dishes! Add some peas or green beans and you have a meal that's sure to warm the heart and the tummy!
Servings Prep Time
12 Servings 20 Minutes
Cook Time Calories per Serving
1.5 Hours
Servings Prep Time
12 Servings 20 Minutes
Cook Time Calories per Serving
1.5 Hours
Here's What You Need
Herb and Spice Blend
For the Sauce/Glaze
Here's What You Do
  1. Preheat the oven to 425 degrees.
  2. Make the sauce by mixing all the ingredients for the sauce together in a small bowl and set aside. This sauce will benefit from sitting for a while.
  3. Process the onion and garlic in a food processor until they are very fine-set aside and make sure to save all the liquid with them.
  4. In a large glass bowl mix all the meats together by hand to integrate completely.
  5. Add the onions, garlic, eggs, herbs and spices and water to the meats and continue to mix together by hand until thoroughly combined.
  6. Mix in about 2/3 of the breadcrumbs. This will tighten the meat mixture up so you can form it into loaves. Add the remaining breadcrumbs and more water if needed so that it makes a firm loaf.
  7. Form into a loaf or loaves. Since its 3 pounds of meat, this will make a very large loaf or two or three smaller loaves depending on your needs. Extra loaves can be frozen before cooking or after baking, and saved for another meal.
  8. Spray a roasting pan with non stick spray and set meatloaf on it.
  9. Place the meatloaf in the preheated oven, uncovered, for 30 minutes. After 30 minutes, remove from oven and lower the oven temp to 325 degrees.
  10. Pour off the excess grease from the roaster, cover with aluminum foil and return to the 325 degree oven for 45 minutes.
  11. After 45 minutes, take the meatloaf out of the oven and uncover. Increase the oven temp to 425 degrees.
  12. Pour the sauce over the meatloaf and return to the 425 degree oven, uncovered. Roast for another 15 to 20 minutes, the sauce should be bubbly and starting to brown. Remove the meatloaf from oven and rest for about 10 minutes before slicing.
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