In this dish, we offer you a mélange of flavors that naturally work well together. From the shrimp coated in our special smoky Cajun seasoning and accented with a red pepper and mushroom sauce, to the cheesy grits and crunchy peanut topping, you'll lap up every bit of this dish. Ain’t no shame in that game, either.
Trim and thinly slice green onions. Quarter mushrooms. Cut roasted red pepper into ½” dice. Mince garlic. Coarsely chop peanuts. Rinse shrimp, pat dry, and season with ½ tsp. Cajun seasoning and a pinch of salt and pepper.
Make the Grits
Add grits and ¾ tsp. salt to boiling water and stir. Reduce heat to low and cook, whisking constantly, until grits are smooth, 3-4 minutes. Stir in cheese, half the green onion, and half the butter. Season to taste with salt and pepper, cover, and set aside.
Sear the Shrimp
Warm a medium non-stick pan over high heat. Add 1 tsp. olive oil and shrimp and cook until deeply caramelized and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes on each side. Remove to a plate. Reserve pan; no need to wipe clean.
Cook the Mushrooms
Return pan used for shrimp to medium-high heat. Add 2 tsp. olive oil and mushrooms to same pan used for shrimp and cook until mushrooms are browned, 5-6 minutes.
Finish the Sauce
Add garlic to pan with mushrooms and cook 30 seconds. Add tomato juice and remaining Cajun seasoning (to taste) to pan and cook 2 minutes. Add roasted red peppers, remaining butter, and shrimp back to pan and swirl to combine. Season to taste with salt and pepper.
Plate the Dish
Pour grits into a shallow bowl and top with sauce, vegetables, and shrimp. Garnish with remaining green onions and chopped peanuts.