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.
Cut roasted red peppers into ½" dice.
Coarsely chop peanuts.
Pat shrimp dry, and season with ½ tsp. Cajun seasoning (reserve remaining for sauce) and a pinch of pepper.
Make the Grits
Stir in grits and ¼ tsp. salt to boiling water. Reduce heat to low and whisk 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 stiffen by the time you plate the dish, return to medium heat and whisk in 1 Tbsp. water at a time until desired consistency is reached.
Sear the Shrimp
Place a medium non-stick pan over high heat.
Add 1 tsp. olive oil and shrimp to hot pan and cook until deeply caramelized and shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
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.
Add 2 tsp. olive oil and mushrooms to hot pan and stir occasionally until mushrooms are browned and have released their liquid, 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) and cook 2 minutes.
Add roasted red peppers, remaining butter, and shrimp and swirl to combine. Season to taste with pepper.
Plate dish as pictured on front of card and garnish with remaining green onions and chopped peanuts. Bon appetit!