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Spicy Cajun Shrimp and White Cheddar Grits w/roasted peppers & mushrooms Recipe

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This recipe for Spicy Cajun Shrimp and White Cheddar Grits w/roasted peppers & mushrooms, by , is from The LODA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angela Baker


1 tsp. Cajun Seasoning
2 Green Onions
1 oz. Butter
4 oz. Cremini Mushrooms
3 oz. Roasted Red Peppers
˝ oz. Honey Roasted Peanuts
8 oz. Shrimp
˝ cup Instant Grits
2 oz. Shredded White Cheddar Cheese
5˝ fl. oz. Tomato Juice

Bring 2 cups water to a boil in a small pot

If using any fresh produce, thoroughly rinse and pat dry

Ingredient(s) used more than once: Cajun seasoning, green onions, butter

Prepare the Ingredients
Trim and thinly slice green onions. Quarter mushrooms. Cut roasted red peppers into ˝" dice. Coarsely chop peanuts. Coarsely chop cheese slices. Pat shrimp dry, and season with ˝ tsp. Cajun seasoning (reserve remaining for sauce) and a pinch of pepper.

Make the Grits
Once water is boiling, stir in grits and a pinch of salt. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes. Remove from burner and stir in cheese, half the green onions (reserve remaining for garnish), and half the butter (reserve remaining for sauce). Season to taste with pepper, cover, and set aside. If grits are too thick, stir in 1 Tbsp. warm water.

Sear the Shrimp
Place a medium non-stick pan over high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

Cook the Mushrooms
Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-6 minutes.

Finish the Sauce
Add tomato juice and half the remaining Cajun seasoning (to taste) and cook until slightly thickened, 1-2 minutes. Stir in roasted red peppers, remaining butter, and shrimp. Season to taste with pepper. Remove from burner. Plate dish as pictured on front of card, topping grits with shrimp mixture and garnishing with reserved green onions and chopped peanuts. Bon appétit!

TIPS: If using instant grits use 1/2 cup water per package




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