Holy Trinity Shrimp and Grits
Focuses on the aromatic base of bell peppers, onions, and celery with heavy Cajun seasoning.
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Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 cup Stone-ground yellow grits
- 4 cups Chicken broth
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 1 large Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 2 tablespoons Cajun seasoning
- 3 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1 cup Sharp cheddar cheese, shredded
- 1/4 cup Green onions, sliced(optional)
Instructions
- 1
In a large saucepan, bring the chicken broth to a boil, then slowly whisk in the grits and a pinch of salt.
- 2
Reduce heat to low, cover, and simmer the grits for 20-25 minutes, stirring occasionally until creamy.
- 3
While grits cook, melt 2 tablespoons of butter in a large skillet over medium heat.
- 4
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the skillet and sauté for 5-7 minutes until softened.
- 5
Stir in the minced garlic and 1 tablespoon of Cajun seasoning, cooking for another minute until fragrant.
- 6
Toss the shrimp with the remaining Cajun seasoning, add them to the skillet, and cook until pink and opaque (about 3-4 minutes).
- 7
Once the grits are done, stir in the remaining butter, heavy cream, and shredded cheddar cheese until fully melted.
- 8
Serve the shrimp and vegetable mixture over a generous bowl of cheesy grits and garnish with green onions.
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