It's Mardi Gras time and who doesn't like Southern flavors in their kitchen. This weekend, I'm sharing my recipe for Cajun shrimp seared in a beer butter sauce served with jalapeño and manchego cheese corn grits. Of course, to top it all off, you can't forget about that sunny side up!
You'd be lying if this picture didn't make you drool.
Yield: Makes 6 servings
Ingredients:
Grits:
1 1/2 cups corn grits (or polenta)
4 cups water
1 cup grated manchego cheese
1 jalapeño, seeded, chopped
1/4 cup heavy cream
1 tablespoon unsalted butter
salt and pepper to taste
Shrimp:
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cajun spice seasoning (optional)
1 1/2 pound uncooked large shrimp, peeled, deveined
3 cloves garlic, minced
2 tablespoons butter, divided
1 1/3 cup beer (my personal favorite, Stella Artois)
1/2 cup chicken stock, divided
2 tablespoons green onions, chopped
1 small red onion
1/4 cup heavy cream
salt, pepper
6 eggs (optional)
Preparation:
For the Grits:
Bring 4 cups water to a simmer in a large saucepan. Gradually add the grits and stir constantly. Bring heat to medium, and gently simmer until grits begin to thicken. Continue cooking, stirring often, until grits are tender. Stir in the cheese, butter, jalapeño, then cream. Season with salt and crushed black pepper. Set aside and keep warm.
For the shrimp:
Season the shrimp with the paprika, garlic powder, dried oregano, salt, black pepper, and cajun seasoning. Heat a large sauté pan over medium-high heat. Add minced garlic and 1 tablespoon butter, and stir until the butter melts. Add the seasoned shrimp, and when the garlic begins to turn brown, add 3/4 cup of the beer and 1/4 cup of the chicken stock. Simmer until the shrimp is cooked through, about 3 minutes.
Remove the shrimp from the pan, keeping the remaining sauce in the pan. Add the green onion and red onion, and 1 tablespoon butter. Cook until the onion is soft, about 5 minutes. Add the remaining beer and chicken stock, and cook for 2 minutes. Stir in the cream and return the shrimp to the pan. Cook on low-medium heat until the sauce has reduced slightly, about 5 minutes. Stir well and season to taste with salt and crushed black pepper.
Heat a nonstick skillet over medium heat. Add butter or cooking spray and swirl to melt and cover the bottom of the pan. Crack eggs into pan and cook until whites are set but yolks are still runny, about 2 minutes on one side. Do not turn the add.
Divide the grits among plates, and spoon the shrimp mixture into the center of the grits. Top with the egg and serve.
Enjoy!