Mississippi Gulf Coast Shrimp & Grits

Ingredients

For the Shrimp

• 2.5 lbs Gulf shrimp, heads off, shells off, tails on, butterflied
• 2 tbsp olive oil
• 2 tsp Great Value Organic Cajun Seasoning
• 1 tsp paprika
• 1/2 tsp black pepper
• 4 cloves garlic, minced (or 2 tsp pre-minced)
• 2–3 tsp Louisiana hot sauce
• 1 tbsp Worcestershire
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 tbsp parsley, chopped
• 1 tbsp green onions, sliced
• 1 tsp fresh thyme

For the Cajun Butter Sauce

• 1/3 cup dry white wine
• 1 tbsp stone-ground mustard
• 1 tbsp dark brown sugar
• 1–1.5 tsp Great Value Organic Cajun Seasoning
• 1/2 tsp smoked paprika
• 8 tbsp cold butter, cubed

For the White Cheddar Grits

• 1 cup white stone-ground grits
• 3 cups water
• 1 cup whole milk
• 3 tbsp butter
• 1 cup white cheddar, shredded
• Salt and white pepper to taste

Instructions

1. Prepare the shrimp: Peel shrimp, leaving tails on. Butterfly by slicing down the back and removing the vein. Toss with olive oil, Cajun seasoning, paprika, and black pepper. Set aside.
2. Cook the grits: Bring 3 cups water with a pinch of salt to a boil. Whisk in grits, reduce heat to low, and simmer 20–25 minutes, stirring occasionally. Stir in milk, butter, and white cheddar. Season with white pepper and keep warm.
3. Build the flavor base: Heat a cast iron skillet over medium. Add a little oil and sauté garlic for 20–30 seconds. Add Worcestershire, Louisiana hot sauce, lemon juice, lemon zest, and white wine. Simmer 1–2 minutes to reduce slightly.
4. Cook the shrimp: Add shrimp in one layer. Cook about 1 minute per side, just until opaque. Remove shrimp and set aside.
5. Make the Cajun butter sauce: Lower heat to low. Stir in stone-ground mustard, brown sugar, smoked paprika, and Cajun seasoning. Whisk in cold butter cubes a few at a time until glossy and emulsified.
6. Finish: Add thyme, parsley, and green onions. Return shrimp to the pan and toss to coat in the sauce.
7. Serve: Spoon creamy white cheddar grits into bowls. Top with shrimp and plenty of Cajun butter sauce. Finish with extra herbs and a microplane of lemon zest if you like.