Brunch on the Bayou
Transport your taste buds straight to the heart of Louisiana with "Brunch on the Bayou," a luxurious Southern-inspired dish that combines creamy, cheddar-infused stone-ground grits with succulent, Cajun-seasoned shrimp. This recipe is a symphony of bold flavors, featuring a rich lemon butter sauce, aromatic garlic, and a touch of smoked paprika for depth. Perfectly balanced between comfort and indulgence, it’s a show-stopping brunch option that’s ready in just 45 minutes. Garnished with fresh parsley and green onions for a vibrant, restaurant-quality finish, this easy yet impressive dish is ideal for weekend gatherings or celebrating a lazy Sunday morning.
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 3 cups water
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, grated
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 2 stalks green onions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
Instructions
In a medium saucepan, bring 3 cups of water and 1 teaspoon of salt to a boil over medium heat.
Slowly whisk in the 1 cup of stone-ground grits, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
While the grits are cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Toss 1 pound of shrimp in 1 tablespoon of Cajun seasoning, ensuring they’re evenly coated, then add them to the hot skillet.
Sauté the shrimp for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 2 minced garlic cloves. Cook for 30 seconds until fragrant.
Add 2 tablespoons of lemon juice and 2 tablespoons of butter to the skillet, whisking to create a smooth lemon butter sauce.
Stir in 2 tablespoons of chopped parsley, then return the shrimp to the skillet to coat in the sauce. Remove from heat.
Once the grits are soft and creamy, stir in 1 cup of milk, 1 tablespoon of butter, 1 cup of grated sharp cheddar cheese, and 0.5 teaspoon each of black pepper and smoked paprika. Mix until well combined and creamy.
To serve, spoon the cheesy grits onto plates or shallow bowls, top with the sautéed shrimp and sauce, and garnish with chopped green onions.
Serve immediately and enjoy your Brunch on the Bayou!
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.5 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1541 mg | 119% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
