Recipe of Delicious Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, shrimp & cheddar jalapeño grits with cajun cream sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have shrimp & cheddar jalapeño grits with cajun cream sauce using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce:

1. Prepare 1 packages Raw easy peel shrimp 41/50 count
2. Get 6 green onions chopped
3. Get 1 cup yellow corn grits (also known as polenta)
4. Get 1 packages shredded sharp cheddar cheese
5. Prepare 2 fresh jalapeños(seeds removed and chopped into small dice)
6. Make ready 1/2 packages bacon cooked crispy and crumbled
7. Get 1 tbsp cajun seasoning for sauce + 1 tbsp for seasoning shrimp
8. Prepare 4 tbsp butter
9. Take 1/2 tsp Old Bay seasoning
10. Get 3 tbsp all-purpose flour
11. Take 1 tsp salt
12. Get 1/2 cup grated parmesan cheese
13. Prepare 1 1/4 cup milk (heated)
14. Get 1 tbsp sugar

And don't be shy about the garlic! Shrimp is one of our favorite protein options to cook with. It's heart-healthy, super versatile, and easy to find in the grocery store. When cooking with shrimp, save the shells for seafood stock.

Instructions to make Shrimp & Cheddar Jalapeño Grits with Cajun cream sauce:

1. Remove shells and tails from shrimp. Clean and rinse shrimp and place them on a plate. Season shrimp on both sides with 1 tbsp of cajun seasoning. Set aside.
2. Chop up a half package of bacon and cook nice and crispy (but do not overcook). Remove from heat. Spoon bacon onto plate lined with paper towel to collect grease. Set aside. Leave bacon grease in pan because you will cook shrimp in same pan later.
3. Prepare your grits as directed by package. But right before water boils add your chopped jalapeños. When your grits are finished cooking turn off heat and slowly stir in 1/2 a package of shredded sharp cheddar cheese until blended.
4. In small sauce pan on low heat melt your butter. Whisk in your flour one spoon at a time. Cook butter flour mixture about 2 minutes to cook flour taste away. Constantly stirring. Slowly whisk in milk, parmesan cheese, cajun seasoning, Old Bay, salt and sugar.Turn heat up to medium. You should still stir sauce frequently. Let sauce simmer to a boil. Boil about 2 minutes to promote thickening. Turn off heat.
5. Turn on pan with bacon drippings on medium heat. Add your raw marinated cajun shrimp. Cook shrimp about 2-3 minutes per side. Don't over cook shrimp.
6. Pour about 1/2 ladle full of your Cajun cream sauce in a serving bowl. Then spoon about 1/2 cup of your Cheddar Jalapeño grits. Now add about 5-6 shrimp atop grits. Sprinkle crispy bacon pieces and green onions to finish.

It's heart-healthy, super versatile, and easy to find in the grocery store. When cooking with shrimp, save the shells for seafood stock. If you're buying fresh, feel free to ask the fishmonger to de-vein them for you, but it's easy enough to do at home with a careful hand and sharp paring knife. Shrimp varies in size from "small" to "jumbo," however, these commercial terms are not defined by any official regulations. Shrimp is described as count per pound.

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