Cajun Shrimp & Grits

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I’ve recently noticed that the progression of life-relationships, career goals, family obligations, personal goals-leads to more and more tasks that occupy my time and energy. Playing back the video of my life, I’ve allowed my professional goals to call the shots throughout most of my early years. Granted, this choice was out of necessity as I was striving for self-improvement. But, as I reflect on how my life has been up until this point, I realize that I do not wish to be remembered only as a “good worker.” I want to live my life fully and spend my time engaging in activities that bring me joy, not just money and more lines on my resume. In my clinical work with older adults, I have learned invaluable lessons that many of us do not realize until we experience life-and-death situations or “wake-up calls.” These patients have taught me that later on when I reflect on how I’ve lived my life, I will never wish that I had worked more or that I had gotten better grades or purchased another car or house. Ironically, that is how many of us live our lives. My life has focused on getting the grade, adding another spot on my resume, getting the job, and reaching financial security. Most people expect mental health workers to have it all figured out and to have life perfectly in balance. The reality is that we are all struggling with figuring out our values and living a life that is consistent with those values. Knowing what I know about what brings people true happiness, I still get caught in the capitalist narrative like a hamster spinning on a wheel. Sometimes I’m not sure how to get off. That may be why I chose to start this food blog in the first place. It was finally a project for which I did not expect a grade or some kind of monetary or tangible return. It was something that I did for me. It is my way of expressing and sharing my love of the magic that can happen in the kitchen when you have a creative mind and inquisitive palate. Even now, I struggle to find time to post on this blog, but I am trying to make a commitment to be more consistent. So here is something that I made for a sunset picnic with my partner today. He and I have not had much time to ourselves lately, and I wanted to make our picnic extra special. So, my mind automatically went to comfort food.

Without further ado, here is my recipe for Cajun shrimp and grits. I remember eating delicious vibrant foods when I visited New Orleans. The loud, bombastic flavors tantalized my taste buds and left me satisfied and happy. I believe that THAT is the essence of comfort food. I wish I could make another trip to New Orleans or the South for some real southern food. Short of that, I opted to bring the South to me. Hope you enjoy this recipe for a Sunday brunch or decadent dinner.

Cooking tips:

Overcooking shrimp is a common kitchen mistake. It leaves the shrimp with a dry rubbery texture. For this dish, you only need to sear both sides quickly and then finish off the cooking in the sauce. That way the shrimp will not overcook.

When sautéing in butter, always add a splash of olive oil or other oil with a higher burning point. Butter burns at lower temperatures, which makes it unsuitable for sautéing or frying on its own.

Leek, garlic, and shallot are seafood’s friends! I use these aromatic veggies in almost all the Italian and Cajun seafood dishes that I make because its pairing takes away from the stench that seafood can exhibit.

As a shortcut for the grits, I bought pre-made polenta. Otherwise, cooking grits from scratch can take 45 mins to an hour. If you have the time, be my guest. =) But time-savers are always welcome in my kitchen.

 

Recipe

Serves 2
Prep Time: 15 minutes
Cook Time: 30 minutes

½ lb Shrimp
Cajun rub (below)
½ lb shrimp
1 tbsp butter
1 tbsp olive oil
1 tsp red pepper flake
½ cup thinly sliced leek
1 thinly sliced shallot
¼ red bell pepper, diced
¼ green bell pepper, diced
¼ onion, diced
1 bunch scallion, sliced
½ head garlic, minced
1 tsp flour
1 tbsp water

Cajun Rub
¼ c brown sugar
2 tbsp barbecue rub (½ tbsp cayenne pepper, ½ tbsp black pepper, 1 tsp salt, ½ tbsp garlic powder)
½ tbsp chipotle powder
½ tbsp garlic salt

Grits
1 cup pre-cooked polenta
2 cups low sodium chicken broth
½ cup heavy whipping cream
1 tbsp butter
½ cup grated white cheddar
salt to taste

Directions:

Grits
Heat chicken broth and polenta in a pot. Bring to a boil and then lower fire to low heat. Cook for 15 minutes until polenta has softened.

Then add cream and grated cheese. Mix well into grits. Use a handheld immersion blender to work out any clumps and ensure that the grits are smooth.

Continue cooking until the grits have thickened and the excess liquid has evaporated. The desired texture should be that of runny mashed potatoes. When your grits have reached this stage, check for seasonings and add salt to taste.

Shrimp
Devein, clean, and pat dry shrimp. Then mix with Cajun rub and set aside.

Heat a large skillet on high heat. Add in butter and oil. Then add aromatic vegetables: leek, shallot, garlic, red and green peppers, and onion. Add red pepper flake. Sauté and sweat until the vegetables have just softened. Remove from pan.

Add more butter and oil to the pan to sear shrimp. Sear shrimp until both sides are just golden brown and the inside is still uncooked. Add in sautéed aromatic vegetables and cook together for 1-2 minutes.

Then add ½ cup of water to deglaze the pan. Allow to cook for 2-3 minutes until the sauce reduces. Then mix flour with 1 tbsp water and work out any clumps. Add this mixture to the shrimp and cook until slightly thickened –another 1-2 minutes. Check for seasoning and add salt, pepper, and/or red pepper flake as needed.

Take off of heat and serve on top of grits.

 

 

 

 

 

 

 

 

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