Cajun Shrimp & Grits Recipe
Smoked Tomato Butter ~ Andouille & Corn Maque Choux
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Ingredients
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Cajun Shrimp
Grits
Smoked Tomato Butter
Andouille & Corn Maque Choux
Method
Cajun Shrimp
- 1
Marinate the Shrimp
In a bowl, combine the shrimp, Cajun seasoning, olive oil, minced garlic, lemon juice, salt, and black pepper. Toss to coat the shrimp evenly and let marinate for 20 minutes.
- 2
Cook the Shrimp
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove from heat and set aside.
Grits
- 3
- 4
Finish the Grits
Once the grits are thickened, stir in the heavy cream and butter. Mix until smooth and creamy. Remove from heat.
Smoked Tomato Butter
- 5
Make the Smoked Tomato Butter
In a mixing bowl, combine the softened butter, smoked tomatoes, garlic powder, and salt. Mix until well blended. Set aside.
Andouille & Corn Maque Choux
- 6
Cook the Sausage
In a large skillet, cook the sliced andouille sausage over medium heat until browned, about 5 minutes.
- 7
- 8
Add Corn and Seasoning
Stir in the corn kernels, chicken broth, thyme, Cajun seasoning, and salt. Bring to a simmer and cook for another 5-7 minutes, until the corn is tender.