Cajun Shrimp & Smoked Gouda Grits with Corn & Tomatoes
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Cajun Shrimp & Smoked Gouda Grits

with Corn & Tomatoes

50 MIN
4 Servings
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From the Test Kitchen

In this recipe, we’re making classic shrimp and grits deliciously seasonal by finishing the Cajun-spiced shrimp in a sauté of summer vegetables, which get finished with crème fraîche and hot sauce to create a creamy, zesty sauce. The mixture is served over cheesy smoked gouda grits for delightful contrast in tastes and textures.
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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Cajun Shrimp & Smoked Gouda Grits with Corn & Tomatoes
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 Scallions
  • 1 Tbsp Hot Sauce
  • ½ lb Grape Tomatoes
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Pepper Sofrito
  • 2 oz Smoked Gouda Cheese
  • 1¼ cups Polenta
  • 2 ears Of Corn
  • 1 oz Salted Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Grate the gouda on the large side of a box grater. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Make the grits
2 Make the grits

In a medium pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta; whisk to thoroughly combine. Reduce the heat to medium-low and cook, whisking frequently, 16 to 19 minutes, or until the water has been absorbed and the polenta is thickened (if the polenta thickens too quickly, add 1 tablespoon of water at a time to maintain a creamy consistency). Turn off the heat. Stir in the butter, grated gouda, and pepper sofrito until combined and the butter is melted. Taste, then season with salt and pepper if desired. If necessary, whisk to recombine before serving.

Start the shrimp
3 Start the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque.

Finish the shrimp & serve your dish
4 Finish the shrimp & serve your dish

To the pan, add the corn kernels, halved tomatoes, and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are slightly softened and the shrimp are opaque and cooked through. Turn off the heat. Add the crème fraîche and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the grits topped with the finished shrimp and vegetables (including any sauce from the pan). Garnish with the sliced green tops of the scallions. Enjoy!

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Cajun Shrimp & Smoked Gouda Grits

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Grate the gouda on the large side of a box grater. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Make the grits

In a medium pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta; whisk to thoroughly combine. Reduce the heat to medium-low and cook, whisking frequently, 16 to 19 minutes, or until the water has been absorbed and the polenta is thickened (if the polenta thickens too quickly, add 1 tablespoon of water at a time to maintain a creamy consistency). Turn off the heat. Stir in the butter, grated gouda, and pepper sofrito until combined and the butter is melted. Taste, then season with salt and pepper if desired. If necessary, whisk to recombine before serving.

Make the grits
Start the shrimp
3 Start the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and the spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque.

4 Finish the shrimp & serve your dish

To the pan, add the corn kernels, halved tomatoes, and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are slightly softened and the shrimp are opaque and cooked through. Turn off the heat. Add the crème fraîche and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the grits topped with the finished shrimp and vegetables (including any sauce from the pan). Garnish with the sliced green tops of the scallions. Enjoy!

Finish the shrimp & serve your dish
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