Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Cajun Shrimp over Grits
| 1-pound (26-30 count) shrimp |
| 2 teaspoons Cajun seasoning |
| 1 teaspoon dried Italian seasoning |
| 1-teaspoon paprika |
| ¼ cup butter |
| 2 cloves garlic, minced |
| 1 cup chicken broth, divided |
| 2 teaspoons Worcestershire sauce |
| 1-teaspoon hot sauce |
| 2 teaspoons flour (or corn starch) |
| Hot cooked grits |
Combine Cajun seasoning, Italian seasoning, and paprika. Toss together seasoning mixture and shrimp. Set aside.
In 10" skillet, melt butter over medium heat; add garlic and sauté one minute. Add shrimp, 3/4-cup broth, Worcestershire sauce, and hot sauce. Cook for 5 minutes or just until shrimp turn pink. Remove shrimp with slotted spoon, reserving broth mixture in skillet. Set shrimp aside.
Whisk together remaining ¼ cup chicken broth and flour (or cornstarch) until blended; whisk mixture into broth mixture in skillet and cook, whisking constantly 2-3 minutes or until thickened. Add shrimp and cook one minute.
Serve immediately over grits.
NOTE: This is in one of the Southern Living magazines in early 2002, but I don’t know which month. I tear them out and cook them as I get to them. It called for two pounds of shrimp but I only used one pound. However, I made the total amount of sauce called for in the recipe. I did use cornstarch rather than flour, as it thickens more quickly. I also served it over baked garlic grits rather than regular grits. Next time I’ll try it over rice, as we both thought that would also be good. It is nice and spicy and I added "Cajun" to the recipe title, as there is another "shrimp and grits" recipe on the web site.