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Cajun Shrimp and Grits

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Ingredients

Adjust Servings:
1 cup Grits
3 cups Water
2 tsp Salt
2 cups Half and Half divided
2 lbs Uncooked Shrimp peeled and deveined
1 pinch Cayenne Pepper
.25 cup Lemon Juice
1 lb Andouille Sausage sliced
5 Bacon Slices chopped
1 Green Bell Pepper diced
1 Red Bell Pepper diced
1 Yellow Bell Pepper diced
1 cup Onion chopped
1 tsp Garlic minced
.25 cup Cannabis Butter
.25 cup All-Purpose Flour
1 cup Chicken Broth
1 tbsp Worcestershire Sauce
1 cup Sharp Cheddar Cheese shredded
Salt to taste

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Cajun Shrimp and Grits

By The Creative Maven

Spice up your meal

  • 75 min
  • Serves 6
  • Medium

Ingredients

Directions

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Spice up a typical weeknight dinner with this cajun-inspired shrimp and grits meal from The Creative Maven.

Directions:

Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside.

Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.

Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 minutes. Remove skillet from heat.

Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Keep bacon fat in skillet. Transfer bacon bits to paper towels.

Cook and stir bell peppers, onion, and garlic in the bacon fat until the onion is translucent, about 5 minutes.

Stir shrimp and andouille sausage into vegetables, and mix to combine.

Melt cannabis butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and add chicken broth, stirring constantly, until the mixture is thickened, 5 minutes.

Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and add bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 5 minutes.

Just before serving, mix 1/2 C half-and-half and cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Learn to make cannabis infused cajun shrimp and grits

Recipe by The Creative Maven

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Steps

1
Done

Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside.

2
Done

Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.

3
Done

Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 minutes. Remove skillet from heat.

4
Done

Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Keep bacon fat in skillet. Transfer bacon bits to paper towels.

5
Done

Cook and stir bell peppers, onion, and garlic in the bacon fat until the onion is translucent, about 5 minutes.

6
Done

Stir shrimp and andouille sausage into vegetables, and mix to combine.

7
Done

Melt cannabis butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and add chicken broth, stirring constantly, until the mixture is thickened, 5 minutes.

8
Done

Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and add bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 5 minutes.

9
Done

Just before serving, mix 1/2 C half-and-half and cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

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