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.