Best Sunnys Cajun Baked Shrimp And Grits Recipes

CRISPY CAJUN SHRIMP AND CHEESY GRITS

Crispy Cajun Shrimp and Cheesy Grits image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

4 tablespoons butter
1 cup creamed corn
4 scallions, whites sliced, greens reserved
Kosher salt and freshly ground black pepper
2 cups chicken stock
1 cup milk
1 cup old-fashioned yellow grits
2 ounces pepper jack cheese, grated
2 ounces sharp Cheddar cheese, grated
1 quart neutral oil, for deep-frying
One 18-ounce package frozen popcorn shrimp
Cajun Butter, recipe follows
1 teaspoon smoked paprika
1 teaspoon sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter

Steps:

Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer.
Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste.
Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate.
Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy.

OVEN-BAKED SHRIMP & GRITS

Oven-Baked Shrimp & Grits image

On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you're not a seafood lover, use chicken, ham or both. -Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 carton (32 ounces) chicken broth
1 cup quick-cooking grits
1 can (10 ounces) diced tomatoes and green chiles, drained
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese, divided
Freshly ground pepper
2 tablespoons butter
1 medium green pepper, chopped
1 medium onion, chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced

Steps:

Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes., Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes., In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.

Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1199mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.