Name: Crawfish Grits and Blackened Shrimp
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 to 10 servings
Ingredients: 4 ounces butter; 1/2 cup heavy cream; 1 pound quick grits; 1 pound cleaned crawfish tail meat; 1/2 cup shredded Parmesan; Salt and pepper; 2 teaspoons olive oil or butter; 8 ounces jumbo shrimp (16/20); 1/4 cup Cajun seasoning

Directions

For the grits: Bring 7 cups water to a boil, then add the butter and heavy cream. Simmer for 2 minutes on medium heat. Stir in the grits while whipping until smooth (not grainy). Add the crawfish, while whipping, then add the Parmesan. Add salt and pepper to taste.
For the shrimp: Heat a saute pan on medium-low heat with the olive oil. Lightly dust the shrimp in the Cajun seasoning on both sides. Sear for until tender, 1 to 2 minutes per side. Remove from the heat and place 1 or 2 shrimp on top of each serving of grits.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of John Walker, Chef John's Place, Kissimmee, FL

Crawfish Grits and Blackened Shrimp

Crawfish Grits:

Blackened Shrimp:

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