We’ve always loved shrimp and grits.

Why didn’t we ever think to make it a seafood medley: shrimp plus crab meat, fish, even scallops?

Leave it to a restaurateur, Ebony Austin of Nouveau Bar & Grill in Atlanta.

It’s a great idea, and she shares the recipe with us.

If you’re in the area, there’s much more upon which to feast. Take a bite of:

Buffalo Shrimp, Cajun Shrimp & Chicken, Chicken and Waffles, Deviled Eggs, Four Cheese Spinach Dip, Fried Shrimp Po’ Boy, Impossible Burger, Jerk Wings, Sticky Fried Ribs, Turkey Burger Sliders and Windy City Crab Cakes.

Plus, great sides and desserts.

Yes, please!
 
 
RECIPE: ULTIMATE CAJUN SEAFOOD & GRITS

You can purchase Cajun seasoning or make it from ingredients you already have in your pantry.

The Cajun seasoning recipe below is from Emeril Lagasse.

For a wine pairing, we suggest Sauvignon Blanc for a white wine, or Pinot Noir or Shiraz for a red wine.

Prep and cook time is 30-35 minutes.
 
 
Ingredients For 2 Servings

For The Stone Washed Grits

  • 1/2 cup of cooking white wine
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup grits
  • 4 tablespoons butter
  •  
    For The Shellfish Medley

  • 2 tablespoons olive oil
  • Half of green bell pepper, cut in thin strips
  • Half of red pepper, cut in thin strips
  • 1/2 of sweet onion, cut in thin strips
  • 1 cup of crab meat (substitute bay scallops), seasoned with Cajun seasoning
  • 6 large shrimp
  • 1 fresh salmon fillet, chopped
  • Cajun seasoning (buy or make)
  • 1 cup of homemade sauce (butter, pesto, tomato)
  •  
    For Emeril’s Cajun Seasoning

    Combine thoroughly:

  • 2-1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  •  
    Preparation

    1. MAKE the grits. Pour two cups of water into a small pot and bring to a boil. When the water starts to boil, add the white wine, then the grits and salt.

    2. REDUCE the heat to low and cook for 18-20 minutes, stirring every 2-3 minutes. (Stirring is is important so the grits don’t get lumpy. Once lumpy, it’s hard to get the texture back.)

    3. SEASON the salmon to your liking (e.g. salt, pepper, Cajun seasoning, lemon and butter).

    4. COOK the vegetables and seafood. Place 2 tablespoons of olive oil in a skillet. Once hot, place the green pepper, red pepper and onion in the skillet and let cook for two minutes.

    5. PLACE the salmon in the skillet with the peppers and onions. Add the crab meat to the skillet for 1 minute.

    6. ADD the shrimp to the skillet and for 2 minutes. Remove the skillet from the heat.

    7. ASSEMBLE. Place the grits inside the Martini glass and top with the seafood medley. Garnish with the sauce, fresh parsley and more Cajun seasoning as desired.
     
     
    > MORE WAYS TO SERVE GRITS

     
    > THE DIFFERENCE BETWEEN GRITS & POLENTA

     


    [1] Glamorous seafood and grits from Nouveau Bar & Grill (photo © Nouveau Bar & Grill | Atlanta).


    [2] A typical (less glam!) presentation of Shrimp & Grits (photo © Mackenzie Ltd)


    [3] Yellow grits from Anson Mills—the best grits we’ve ever had (photos #3 and #4 © Anson Mills).


    [4] White grits are milder-tasting. The yellow variety has a stronger taste and a gentle hint of sweetness.


    [5] Jumbo lump crabmeat is the most expensive type of crabmeat. Here are alternatives (photo © Phillips Foods).

     

      

    The post RECIPE: Beyond Shrimp & Grits, Make Cajun Seafood & Grits first appeared on The Nibble Webzine Of Food Adventures.
    The Nibble Webzine Of Food Adventures

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