Cajun Shrimp and Grits

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Cajun Shrimp and Grits

Postby VolDawg » Thu Aug 28, 2008 11:26 am

I haven't posted a receip for a while and this one seems appropriate since we were talking grits before.

My lovely wife is a Yankee, but she absolutely loves this. I know, I know but she has converted. Wouldn't leave the South for anything, 'cept maybe for all-you-can-eat Maine lobster, but that's another story.

Here's my receip fpr S&G, Cajun style of course.

1 cup grits, uncooked
dash of salt & fresh pepper
2 tbls butter
2 cups total shredded Monterey cheese
6 slices bacon, chopped
1 cup finely chopped Cajun Trinity (Onion, G Pepper & Celery)
2 lbs medium shrimp, peeled & deveined
2 tbls lemon juice lime juice. (a bit more is interesting)
2 tsp Cajun Power Herbs & Garlic sauce (look on the Web)
2 tbls chopped fresh parsley
6 green onions, chopped, green stuff included
3 large garlic cloves, crushed & chopped
1 tbl filé powder
Tabasco® to taste

Cook grits according to package but use whole milk instead of water. Trust me on this one. When done, remove from heat and add butter salt, pepper & cheese.

Cook bacon in skillet over med-high heat until brown & crisp. Remove bacon. Add onion and celery to fat and cook 1 minute. Turn heat down to medium. Add Shrimp. Stir and cook until shrimp turn slightly pink and except for file power, add remaining ingredients including bacon and simmer 2 minutes. Add file power, stir & thicken for about 2 minutes.

Serve over cheese grits.
Serve this with a good chilled Riesling or ice cold Dixie.

Well, they don't make Dixie in New Orleans anymore.... :(

So I guess you can have what you want as long as it is real beer. No Colorado cool-aid...... 8)
Definition of a VolDawg:

A Tennessee Volunteer who lives among the BullDawg Nation and who supports the BullDawgs every day of the year, 'cept one.............;-)
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Postby JohnYaksJax » Thu Aug 28, 2008 12:09 pm

Hey VolDawg....thanks for posting this looks awesome, and I'l bet that it "eats" better than it sounds too!!
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