February 10, 2015

Cajun Shrimp and Asiago Grits

Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating more rich, fatty foods before the fasting of the Lenten season. A week from today marks the famous Fat Tuesday celebration and these savory Cajun Shrimp and Grits are one of the staples often eaten. I’ve tried a lot of foods in my life-time but believe it or not, up until about a year ago I never have tried grits. Ever since then I’ve been hooked! So throw on your beads next Tuesday and bring out your inner ragin’ Cajun.





1 1/2 pounds peeled, medium-size raw shrimp
2 tablespoon butter
1 pound andouille sausage, diced
1 cup whipping cream
1/3 cup chicken broth
1/3 cup dry white wine
3/4 cup freshly grated Asiago cheese
1/4 teaspoon red pepper flakes
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1 cup quick cooking grits
28 oz. chicken broth
4 oz. cream cheese
3/4 cup freshly grated Asiago
1/4 teaspoon salt
1. Melt butter in a large skillet over high heat, add sausage and cook until lightly browned, about five minutes. Add shrimp and cook until shrimp are pink. Remove this mixture from skillet and set aside.
2. Add cream, broth and wine to skillet and cook over medium heat about five minutes. Stir in cheese, pepper flakes, ground red pepper, and salt. Add shrimp and sausage to mixture.
3. To make grits, pour chicken broth into a medium size pot and cook over high eat until boiling. Add grits and cook for about 10 minutes or until creamy. Fold in cream cheese, greater Asiago and salt.
4. To serve, place grits in a bowl and top with shrimp mixture.

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