Cajun Style Shrimp and Grits – Lightened Up
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- For the shrimp:
- 2 pounds raw shrimp, peeled and deveined
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- For the grits:
- 1 cup dry grits
- 2 cups almond milk (or 2% milk if you don’t want to buy almond milk)
- 2 cups chicken stock
- 1/4 cup cheddar cheese
- For the gravy:
- 1 cup diced bell pepper – about 3/4 of one pepper (I used a mix of yellow, green, and red)
- 1 cup diced onion – about 1 small onion
- 3 cloves garlic
- 2 tablespoons coconut oil
- 2 tablespoons flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 2 cups chicken stock
- Bring your almond milk (or regular milk), chicken stock, and some salt to a boil in a medium pot
- When boiling, add your grits*
- Reduce to a simmer, cover, and cook for 15-20 minutes (or follow package instructions if it says something different)
- Meanwhile, season your peeled and deveined shrimp with 2 teaspoons of paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper
- Heat a large skillet over medium high heat with a bit of coconut oil
- Sear your shrimp, stirring occasionally, until they are browned. Set aside to a plate
- In the same skillet, add your peppers, onion, and garlic
- Season with a little salt and pepper (add more coconut oil if things are getting dry)
- Cook, stirring occasionally, until veggies have softened
- Add your 2 tablespoons of coconut oil, 2 tablespoons of flour, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/8 teaspoon of cayenne pepper. Stir to combine
- Let this cook for a minute or two, stirring constantly
- Add your 2 cups of chicken stock to this – stir until combined
- Simmer the gravy until thickened. Season to taste with salt and pepper
- When your grits are done cooking, add 1/4 cup of shredded cheddar cheese, and stir to combine. Season to taste with salt and pepper
- To assemble: start with your grits as the bottom layer, add your shrimp on top of the grits, and pour the gravy over everything!
- *Note about grits – The cooking instructions can vary based on the type and brand of grits you buy. If your package gives different instructions for the amount of liquid you need to cook 1 cup of dry grits, follow what the package says. Just do half chicken stock and half almond milk (or regular milk). For example, if it says you need 6 cups of liquid instead of 4, change my recipe to be 3 cups of chicken stock and 3 cups of almond milk versus 2 of each.*