Gourmet Galley: Tried-and-true recipes for Memorial Day _lowres

Advocate staff photo by BILL FEIG -- Cajun Peppered Shrimp & Grits


Cajun Peppered Shrimp & Grits

Serves 6-8. Recipe is from “Kay Ewing’s Cooking School Cookbook: The Final Course.” Serve the grits, shrimp and sauce in a small bowl with hot French bread for dipping.


2 cups water

2 cups chicken broth

2 cups milk

2 teaspoons salt, or to taste

1½ cups Quick grits

2 tablespoons butter

2 cups shredded cheddar cheese

2 ounces pepper jack cheese, cut up


½ cup butter

¼ cup olive oil

3 pounds medium shrimp, peeled

1 clove garlic, pressed

1 cup chopped green onion

1 cup sliced fresh mushrooms

½ cup chopped fresh parsley

½ teaspoon salt

1 teaspoon pepper

¼ teaspoon cayenne

½ teaspoon paprika

¼ teaspoon basil, thyme and oregano

1 tablespoon fresh lemon juice

Hot French bread

1. Place water, broth and milk in a large saucepan over medium-high heat and bring to a boil. Stir constantly while adding salt and grits. Lower heat to medium, cover loosely and cook until grits thicken, (3-4 minutes) stirring occasionally to keep from sticking.

2. Turn heat to low. Add butter and cheeses and cook until cheese melts.

3. For shrimp, melt butter and oil in a large saucepan over medium-high heat. Add shrimp and sauté just until pink. Stir in garlic, green onions, mushrooms, parsley, salt, pepper, cayenne, paprika, basil, thyme and oregano, and lemon juice. Lower heat, cover and cook 10 minutes. Mixture will be very saucy (thin).

4. In shallow bowls, serve a spoonful of cooked grits surrounded with shrimp and sauce.

5. Serve with hot French bread for dipping.