Cajun Shrimp and Italian Grits (Polenta)
An inspired version of a Southern dish that I would otherwise not have access to.
Equipment
- Dutch oven or pot with lid
- Heat proof spatula
Ingredients
Cajun seasoning
- 1 teaspoon celery salt
- ½ teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- ¼ teaspoon dry mustard
- 1 pinch cinnamon
Shrimp
- 1 +1 tablespoon of vegetable oil
- 1 lb shrimp
Cajun Trinity and Polenta
- ½ cup or 2 celery stalks diced fine
- ½ cup or ½ green pepper diced fine
- ½ cup or ½ onion diced fine
- 1 garlic clove diced fine
- ¼ cup of whipping cream
- 1 kg 2.2 lb Tube of Polenta, cut into 1 inch cubes
- 2 cups chicken broth
- 1 cup whipping cream
- Salt and pepper to taste
Instructions
- Mix cajun seasoning into a small bowl.
- Blot shrimp dry with paper towel.
- Sprinkle cajun seasoning onto both sides of shrimp and set shrimp aside. Sprinkle any remaining cajun seasoning on vegetables.
- Heat tablespoon of vegetable oil in Dutch Oven or large pot on high heat and sear shrimp on both sides. Set aside cooked shrimp into a bowl.
- In the same Dutch oven on medium heat, add an additional tablespoon of vegetable oil.
- Add onion, celery and green pepper and cook until tender.
- Add ½ cup of cream to vegetables and cook until combined. Move cooked vegetables into a bowl and set aside.
- In the same Dutch oven, add polenta cubes and chicken broth with Dutch Oven lid on, until the polenta becomes soft about 15 minutes. Stir until polenta softens.
- Add whipping cream to polenta mixture. Add salt and pepper to taste.
- Add additional water for more desired consistency.
- In serving dishes, spoon generous helping of polenta and top with vegetables and shrimp.