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Thursday, September 8, 2011

Sweet Home Cheesy Grits with Sauteed Spinach and Cajun Shrimp

Who doesn't love creamy, cheesy grits? Grits are comfort food at its best. Creamy, warm and stick to your ribs, finger-lickin good! Grits are coarsely ground corn most commonly found in the Southern United States. Grits are often eaten for breakfast alongside eggs and ham. Grits alone have little flavor and need to be doctored up with spice and cheese to create a melty, almost potato like consistency. Tonight I decided to pair my grits with grilled cajun spiced shrimp to celebrate the Creole culture in Louisiana as well as sauteed spinach to bring in color and healthy nutrients. Follow my recipe below. 


(serves 5-6)
11x7 baking pan
4 cups milk
1/4 cup butter
1 cup and 1 tbsp quick cooking grits 
1 large egg, 1 egg white
1 cup shredded cheese (any kind you like- sharp cheddar works well)
Pinch salt, pepper, garlic powder, and onion powder
25-30 large shrimp
3 tbsp cajun seasoning


Sauteed Spinach
1 frozen box chopped spinach, thawed and strained to remove excess water
1/2 cup milk
2 tbsp butter
Pinch salt, pepper, garlic and cajun seasoning


Preheat oven to 350 degrees. In large saucepan, add milk over med heat until boiling, then add butter and grits and whisk 8 minutes under low heat until the mixture begins to thicken. Remove from heat, add eggs and cheese and whisk again. Add mixture to baking pan and bake at 350 for 45 minutes. While grits are cooking, add butter into pan with spinach, milk and seasonings. Cook over med heat until boiling, then reduce heat and simmer on low. In another pan, add shrimp and cook until pink. When grits finish baking, plate with grits in the bottom of a shallow bowl, drizzle a little extra cheese on top to melt followed by a dollop of spinach and shrimp on top. This dish is rich and comforting- great after a long day at work or a chilly winter night ;)









1 comment:

  1. Cheesy grit with shrimps and other vegetables is completely a new combination for me,haven't tried it before. I am little skeptical to try the recipe as I dont know how it will taste but I think I should give it a try!

    ReplyDelete