Cajun Shrimp and Cheddar Grits

November 6, 2012

It’s Election Day! I cast my ballot a little over a week ago.

It felt good.

I did, however, miss my “I voted” sticker. I guess that’s what you get, or rather don’t get, when you mail in your ballot. Sometimes it’s hard to be me.

When I was a kid, my mom would bring me along when she voted. It was always an exciting day and felt so special. I particularly remember my mom’s secrecy when it came to her vote. She would never say exactly who she voter for—although it was pretty darn obvious.

And sometimes the volunteers had suckers to give out. Democracy and candy. It doesn’t get much better.

Point of the story: I hope you voted, too.

Now, how about some Cajun Shrimp and Cheddar Grits? I must admit that I’m a total and complete baby when it comes to spicy foods. I don’t like the feeling of burning—especially in my mouth. So, the Cajun Shrimp in this dish are probably minimally spicy to most but a lot spicy to me. But, the heat is tamed by the Cheddar Grits.

Oh yeah, and grits are super easy to make. This was my first time cooking with them and I’m a total believer. Try it, you’ll see.

Cajun Shrimp and Cheddar Grits

1 pound shrimp, peeled and deveined

3 slices of bacon, cooked and roughly chopped

1 tablespoon olive oil

1 garlic clove, minced

2 teaspoons smoked paprika

2 teaspoons chipotle chile pepper

1/2 teaspoon thyme

1/2 teaspoon oregano

Freshly ground salt and pepper

Combine the olive oil, garlic, paprika, chile pepper, thyme, oregano and salt and pepper in a medium bowl. Add the shrimp and toss to coat.

In a large skillet, over medium-high heat add the spiced shrimp. Saute for about 4 minutes or until the shrimp are cooked through. Add the cooked bacon.

Cheddar Grits:

Cook according to the package–I like the ones from Trader Joe’s. Stir in 3/4 cup cheddar at the very end.

Sever the Cajun Shrimp over the Cheddar Grits and garnish with parsley.

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