Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce

Name: Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce
Yield: 6 servings
Ingredients: 1 packages Raw easy peel shrimp 41/50 count; 6 green onions chopped; 1 cup yellow corn grits (also known as polenta); 1 packages shredded sharp cheddar cheese; 2 fresh jalapeños(seeds removed and chopped into small dice); 1/2 packages bacon cooked crispy and crumbled; 1 tbsp cajun seasoning for sauce + 1 tbsp for seasoning shrimp; 4 tbsp butter; 1/2 tsp Old Bay seasoning; 3 tbsp all-purpose flour; 1 tsp salt; 1/2 cup grated parmesan cheese; 1 1/4 cup milk (heated); 1 tbsp sugar

Posted on May 2, 2022

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As for the number of servings that can be served to make Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce estimated approx. 1 hour.

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I recently went on vacation with my hubby this past summer to Savannah Georgia. We loved the south. The FOOD, the southern charm and hospitality. And the south loves grits and shrimp. And so do I! This is my version of Shrimp and Grits. This is a spicy, rich and filling dish. Bon Appetit!

Ingredients and spices that need to be prepared to make Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce:

1 packages Raw easy peel shrimp 41/50 count
6 green onions chopped
1 cup yellow corn grits (also known as polenta)
1 packages shredded sharp cheddar cheese
2 fresh jalapeños(seeds removed and chopped into small dice)
1/2 packages bacon cooked crispy and crumbled
1 tbsp cajun seasoning for sauce + 1 tbsp for seasoning shrimp
4 tbsp butter
1/2 tsp Old Bay seasoning
3 tbsp all-purpose flour
1 tsp salt
1/2 cup grated parmesan cheese
1 1/4 cup milk (heated)
1 tbsp sugar

Steps to make a Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce

Remove shells and tails from shrimp. Clean and rinse shrimp and place them on a plate. Season shrimp on both sides with 1 tbsp of cajun seasoning. Set aside.

Chop up a half package of bacon and cook nice and crispy (but do not overcook). Remove from heat. Spoon bacon onto plate lined with paper towel to collect grease. Set aside. Leave bacon grease in pan because you will cook shrimp in same pan later.

Prepare your grits as directed by package. But right before water boils add your chopped jalapeños. When your grits are finished cooking turn off heat and slowly stir in 1/2 a package of shredded sharp cheddar cheese until blended.

In small sauce pan on low heat melt your butter. Whisk in your flour one spoon at a time. Cook butter flour mixture about 2 minutes to cook flour taste away. Constantly stirring. Slowly whisk in milk, parmesan cheese, cajun seasoning, Old Bay, salt and sugar.Turn heat up to medium. You should still stir sauce frequently. Let sauce simmer to a boil. Boil about 2 minutes to promote thickening. Turn off heat.

Turn on pan with bacon drippings on medium heat. Add your raw marinated cajun shrimp. Cook shrimp about 2-3 minutes per side. Don't over cook shrimp.

Pour about 1/2 ladle full of your Cajun cream sauce in a serving bowl. Then spoon about 1/2 cup of your Cheddar Jalapeño grits. Now add about 5-6 shrimp atop grits. Sprinkle crispy bacon pieces and green onions to finish.

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