This is my version of a Southern classic with bold Louisiana flair. Juicy Gulf shrimp are marinated in a Cajun seasoning blend, sautéed in butter and garlic, served over a bed of creamy stone-ground grits enriched with sharp cheddar cheese and butter. Then the seasoned shrimp are placed on top of a bed of cheesy grits, topped with a roux-based pan sauce made from the shrimp drippings, and finished with diced sugar-cured ham, a touch of fresh herbs and a splash of hot sauce for that authentic Cajun kick. Soul-warming, hearty, and irresistibly delicious.
What sets this dish apart from other shrimp and grits recipes is the preparation of the grits themselves and the rich, spicy pan sauce gravy. I mean let's face it, plain old grits can be, well, boring. Water, grits and a dash of salt don't bring much flavor to the party. So, in this recipe, we dress 'em up a bit! First, I use chicken broth and chicken bouillon to add some flavor, then I add tomato paste for a complexity of richness, depth and umami, then I finish it with heavy cream and shredded extra-sharp cheddar cheese to make it super-creamy and hearty.
Top all that goodness off with Cajun seasoned tender shrimp, a roux-based pan sauce made from the drippings of the ham and shrimp that's kicked up a bit with hot sauce, then balance with a sugar-cured ham, and you have a shrimp and grits recipe that will become a go-to in your kitchen as quickly as it did in mine. C'est trés bon!
In a gallon-sized zip-loc bag, combine the Cajun seasoning, paprika, Italian seasoning, and black pepper to taste, add the shrimp and shake to coat all the shrimp evenly. Place in the refrigerator and leave the shrimp to marinate in the dry mixture for a minimum of 2 hours, overnight is recommended.
In a medium saucepan, bring water, chicken stock, bouillon cubes and butter to a boil until bouillon cubes are completely dissolved. Reduce heat to medium and slowly whisk in the grits, whisking often for 3-5 minutes until smooth. Add the tomato paste, heavy cream, and shredded cheese. Continue stirring for another 3-5 minutes until the grits become creamy. Add more butter or cream if the mixture is too thick. Place a lid on the saucepan and set aside.
In a large, heavy-bottom sauté pan, place a pat of butter and saute the center-cut slice of ham until heated through, flipping as needed to lightly brown both sides. Remove from pan, dice into 1/2" cubes and set aside.
In the same skillet, without wiping it out, melt the 2 Tablespoons of butter, add the minced garlic and stir for 1 minute. Add the spice-coated shrimp and sauté only until translucent, tender, and slightly pink. Remove shrimp from pan and set aside.
Using the pan drippings left in the sauté pan from the ham and shrimp, add an additional 2 Tablespoons of butter and add the all-purpose flour. Stir continuously with a wooden spoon or spatula to make a roux, continue stirring until the roux reaches the color of a new penny, (medium-tan), then slowly add the chicken broth and heavy cream.
Whisk together and continue to cook for about 2-3 minutes until pan sauce begins to reduce slightly and is heated thoroughly, then whisk in the Worcestershire and hot sauce. Remove from heat and set aside.
To serve, place a heaping spoonful of grits on a plate or bowl, top with about 6 sauteed shrimp, drizzle the pan sauce gravy over the shrimp, and sprinkle with the cubed ham and chopped chives. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
