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.
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.
For The Stone Washed Grits
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.