Cajun Shrimp & Grits by Chef Keesha O'Galdez
For the Shrimp
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 small green bell pepper finely chopped
- 1 stalk celery finely chopped
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon "Bayou Baybee" Cajun Blackening Rub or to taste
- 1/2 teaspoon cayenne pepper or to taste
- 1 lemon, zested and juiced
- 1 cup chicken broth
- 1 can (15-ounce) diced fire-roasted tomatoes undrained
- 1 pound wild-caught shrimp (16-20 count) peeled, deveined and tail removed (optional)
- 1/3 cup heavy cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped parsley or chives plus more for garnish
- Heat butter and oil in a large, heavy skillet over medium-high heat.
- Add the onion, reduce heat to medium-low and cook for 3 to 4 minutes or until beginning to soften. Add the green bell pepper and celery. Cook for 7 to 8 minutes or until very soft.
- Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly.
- Add lemon juice and zest, chicken broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened.
- Stir in shrimp ad cook 2 to 3 minutes or until just firm.
- Stir in heavy cream and heat through. Serve with grits.