Zippy Summer Shrimp
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic sliced
- 1 teaspoon red pepper flakes
- 2 teaspoons paprika
- 2 pounds shell-on deveined jumbo shrimp
- ¼ cup lemon juice
- 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.
Cajun Shrimp and Grits
Cajun Shrimp and Grits- creamy grits with Cajun-seasoned shrimp with bold and spicy seasonings. An elevated classic Southern comfort food! Guaranteed to please!
- 1 -1 ½ pound extra Large or Jumbo shrimp peeled and deveined
- 5 thick bacon slices chopped
- 2 tablespoons chopped parsley
- 2 teaspoons minced garlic
- 2 green onions thinly sliced
- ½ cup red bell pepper diced
- 1 teaspoon Cajun salt
- 1 teaspoon smoked paprika
- ¼ cup or more broth/stock
- ½ lemon optional
- Salt and pepper
- 1 cup Quick Grits
- 2 cups chicken broth
- 3 cups milk sub with water
- 3-4 Tablespoons unsalted butter
- salt to taste
- In a large skillet over medium heat, sauté bacon until brown and crisp – this may take about 3-5 minutes.
- Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
- Add about 1 tablespoon of oil/butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside.
- Then add garlic, paprika, bell pepper, parsley, and green onions. Add about 1/4 cup broth or more – adjust to preference . Continue cooking for another 3 minutes. Add shrimp towards the last minute, together with lemon juice, if desired , adjust to taste. Throw in the crisp bacon. Adjust seasonings with salt and pepper.
- Remove and serve over grits.
- Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.
- Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.
- You may have to remove saucepan from heat while trying to get rid of lumps – if needed.
- Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
- Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
- Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!