Cajun Shrimp Scampi with Creamy Corn Grits a Española
Chef Anna
Rated 5.0 stars by 1 users
Author:
Chef Anna
Servings
3
Prep Time
20 minutes
Cook Time
35 minutes
Hey there, it’s Chef Anna! 🍤🔥 Craving comfort with a touch of Southern heat? This Cajun Shrimp Scampi with Creamy Corn Grits brings bold spice, buttery richness, and silky-smooth grits together in one irresistible bowl! 🌽🧈✨ We’ll simmer those grits until velvety, sear juicy Cajun-spiced shrimp in garlicky butter, and finish with a pop of lemon and fresh herbs—cozy, zesty, and downright crave-worthy comfort that’ll have you going back for seconds. Grab a spoon and let’s dive into pure magic! 😌🥄🌶️
Ingredients
For the Grits:
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1 cup stone-ground grits
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2½ cups chicken or vegetable broth
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1 cup whole milk, plus more if needed
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1 cup frozen yellow corn, thawed
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4 tablespoons butter
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½ cup Pecorino Romano or Parmesan cheese, grated
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Kosher salt & freshly ground black pepper, to taste
For the Shrimp:
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2 tablespoons Graza extra-virgin cooking oil
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4 garlic cloves, minced
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2 teaspoons ButcherBox Cajun Style Bayou Seasoning (plus more to taste)
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½ cup dry white wine (or broth)
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1¾ pounds large shrimp, peeled and deveined
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3 tablespoons butter (for finishing)
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⅓ cup chopped fresh parsley
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Juice and zest of ½ lemon, plus wedges for garnish
Directions
Prep 🥒
In a blender, combine 1 cup thawed yellow corn with ½ cup milk and blend until smooth. Set it aside.
Pat dry 1¾ pounds large shrimp and season lightly with ½ teaspoon Cajun Style Bayou Seasoning.
Finely chop 4 cloves of garlic.
Chop ⅓ cup parsley, zest ½ lemon, and cut extra lemon wedges for serving.
How to Cook 🍳
In a medium saucepan, bring 2½ cups broth and ½ cup milk to a gentle boil.
Whisk in 1 cup grits, reduce heat to low, and cook until creamy and tender (30–35 minutes), stirring often.
Stir in the blended corn mixture, 4 tablespoons butter, and ½ cup cheese.
Season with salt and pepper. Keep warm over low heat or in a 200°F oven.
In a large skillet, heat 2 tablespoons of oil over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Sprinkle in 2 teaspoons Cajun seasoning and stir to bloom the spices.
Add ½ cup wine (or broth), season with salt and pepper, and simmer until the liquid reduces by half, about 2–3 minutes.
Add the seasoned shrimp to the skillet and cook, turning once, until pink and opaque — about 3–4 minutes total.
Stir in 3 tablespoons butter, ⅓ cup parsley, lemon juice, and zest. Toss well to coat.
Spoon the creamy corn grits into shallow bowls. Top with shrimp and drizzle over the Cajun butter sauce. Garnish with extra parsley and lemon wedges.