Even if you’ve had Shrimp & Grits before, you’ve probably never had any like these. Deeply spiced, earthy shrimp, garlic, and peppers with bacon. The dish is fantastic on its own – but this has a twist – it’s drizzled with a Cajun Gastrique.
Shrimp and Grits with a Cajun Gastrique
This is my version of a dish I had at Grille 26 in, of all places, Sioux Falls, South Dakota, when I was caring for the folks. It blew me away! The Cajun Gastrique was inspired: a sweet, salty, spicy blend of caramelized sugar, vinegar, and spices, and when drizzled around the Shrimp and Grits lends a flavor boost that’s out of this world.
About Shrimp and Grits with a Cajun Gastrique:
Don’t get me wrong, though, even without the added boost from the gastrique, the Shrimp and Grits are fabulous. The recipe starts out with bacon (although andouille sauteed in a little oil can be subbed in), so you know it’s good.
Then there’s the shrimp. And of course, lots of Cajun seasoning, onion, and bell peppers; those are simmered in a fabulous shrimp stock reduction before everything, the shrimp, the bacon, and all are stirred together, soaking up all the flavor. If you wish, for a creamier version, drizzle in a little cream.
And of course, you’ll want to serve this with grits! Cheesy ones. Links, below.
Making Shrimp and Grits with a Cajun Gastrique:
Let’s talk about the shrimp. While fresh shrimp has become more available in many areas over the years, unless you’re near a coast, it can be pricey. While there are a few options below under saving money, often the most reasonable route is to use frozen shrimp.
If using frozen, shrimp with the shell on fares better, but is more work to prepare. Slowly thawing frozen shrimp, loosely covered, on top of several layers of paper towels, is going to help preserve the texture. It will never be the same as fresh, but it is an improvement over other methods I’ve used. Try this hint and see what you think. 🙂
Having the shells lets you use shrimp stock/broth for the dish instead of chicken or vegetable stock. For a very simple stock, save the trimmings from the onion and toss them in a cup and a half of water, along with the shells, and simmer it for 10 to 15 minutes.
To Make Ahead:
I wouldn’t advise making the whole dish ahead. Instead, cook everything but the shrimp, reserving the cooked bacon. When ready, the dish can be heated, the shrimp sauteed, and the bacon and shrimp added. Grits are best made fresh.
Serve With:
Of course, it will be served over grits! The restaurant used cheesy grits with tasso ham if ya want to go there. I’ve used both cheesy grits and standard ones. Here’s my Simple, Instant Cheesy Grits and my Baked Cheesy Grits.
Simple Instant Cheesy Grits
Leftover Shrimp and Grits with a Cajun Gastrique:
Store in the refrigerator, separately from the grits, tightly covered, for three days. You may remember the old adage, “Guests, like fish, begin to smell after three days!” Harsh! The grits keep, covered, in the fridge for up to a week.
Reheat the grits and the sauce separately, then once the sauce is hot, drop the shrimp in just to heat through.
The shrimp won’t freeze well, but the sauce will, and so will the grits. Consider freezing and cooking the shrimp on its own when ready to eat.
Other Recipes You Might Like:
There are a number of my favorite Cajun & Creole recipes on my site; here are three to get you started. Check the search bar or use the tabs at the bottom of the page for more.
- Sweet & Spicy Cajun Ribs – this is a classic, often found in delis or the refrigerator section at groceries.
- Creamy Cajun Stuffed Shells – bright and tangy, suited for adult palates! Serve over lettuce or with a little cheese on Italian bread.
- Red Beans and Rice – what can I say? It’s the epitome of a classic Southern chicken salad.
Red Beans & Rice
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Bacon:
- Know your regular, good sale, and rock bottom pricing. Stock up at rock bottom, usually about half price, and usually before a holiday. Not being brand loyal gives more opportunities to save. Bacon freezes well and takes up little room.
- Discount stores like Aldi or Lidl have great pricing, but beware of the cheapest bacon. As a rule, buyers’ clubs have better quality at a low, not necessarily the cheapest price.
Shrimp:
- Depending on where you live, shrimp can be pricey or reasonable. Fresh shrimp is a great item to check for when at an Asian market. Now and then it will be at a buyers’ club.
- If using frozen, pick up at a low price during Lent and watch for great sales before Christmas and New Year’s.
Bell Peppers:
- Buy on sale or take advantage of discount store pricing. Compare the pricing of two or three packs to singles. Green peppers are the bargain; cheaper than other colors.
- Store for one to two weeks in a perforated bag (or the bag they come in; staple or tape it shut after removing one).
- If a save is needed, roast, peel, and freeze the colored ones; Green can be diced and frozen raw for recipes.
Grits:
- Depending on where you live, they might very well be cheap. If you use them often, consider buying larger packages. Store brands may be a more inexpensive option.
- Grits keep well in the freezer.
Hello Frugal Friends! Shrimp and Grits with a Cajun Gastrique is a fabulous take, and this dish is a great way to use a little shrimp and stretch it for a meal! Hope you enjoy…
Mollie
Shrimp and Grits with a Cajun Gastrique
Shrimp & Grits with a Cajun Gastrique
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish Fish and Seafood
- Cuisine: Cajun
Ingredients
- 1/4 pound bacon, cut into small pieces, about 1/2 inch
- 1 pound shrimp, peeled and deveined (about 4 to 5 per person depending on size)
- 1 onion in a small dice
- 1/2 large or 1 small green pepper in fine dice
- 1/2 large or 1 small red pepper in fine dice
- 2 large green onions, white and green parts separate, sliced
- 1 tablespoon garlic, finely minced
- 3 tablespoons Cajun Spice Blend or Emeril’s Essence, divided
- 1 cup Shrimp Stock, chicken stock, or vegetable stock
- 2 tablespoons chopped fresh parsley leaves
- Cajun Gastrique, to taste
- 1 lemon, quartered
Instructions
Place a 12-inch sauté pan over medium-high heat, and add the bacon. Sauté until golden brown. Remove bacon and reserve. Remove all but a tablespoon or two of the drippings and set the excess aside.
Sprinkle the shrimp with a healthy tablespoon of the spice blend. Sauté in the oil until just done, two to three minutes. Remove and set aside.
If necessary, add a little of the reserved drippings to the pan. Add the onion and peppers, cooking until nearly soft. Add the garlic and the white portions of the green onion, and saute for a moment more. Add the remaining Cajun Spice to the pan, stirring briefly, then add the stock and bring to a boil. Reduce to a simmer and cook until the stock has reduced by about half.
Return the bacon and shrimp to the pan, heat through. Remove from heat and garnish with the green portions of the green onion and the parsley. Serve over grits, drizzle the Cajun gastrique around the dish. Garnish with lemon.
Notes: for a more traditional Shrimp and Grits, 1/2 cup of cream can be added after the reduction.
______________________________________________
I’ll be posting Shrimp and Grits with a Cajun Gastrique at Throwback Thursday and Fiesta Friday
15 thoughts on “Shrimp and Grits with a Cajun Gastrique”