Crawfish Grits and Blackened Shrimp
Crawfish Grits and Blackened Shrimp
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 412
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 21
- Cholesterol
- 111
- Sodium
- 342
- Total: 40 min
- Active: 40 min
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 412
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 21
- Cholesterol
- 111
- Sodium
- 342
- Total: 40 min
- Active: 40 min
Ingredients
Crawfish Grits:
4 ounces butter
1/2 cup heavy cream
1 pound quick grits
1 pound cleaned crawfish tail meat
1/2 cup shredded Parmesan
Salt and pepper
Blackened Shrimp:
2 teaspoons olive oil or butter
8 ounces jumbo shrimp (16/20)
1/4 cup Cajun seasoning
Directions
- For the grits: Bring 7 cups water to a boil, then add the butter and heavy cream. Simmer for 2 minutes on medium heat. Stir in the grits while whipping until smooth (not grainy). Add the crawfish, while whipping, then add the Parmesan. Add salt and pepper to taste.
- For the shrimp: Heat a saute pan on medium-low heat with the olive oil. Lightly dust the shrimp in the Cajun seasoning on both sides. Sear for until tender, 1 to 2 minutes per side. Remove from the heat and place 1 or 2 shrimp on top of each serving of grits.
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