In this dish, we offer you a mélange of flavors that naturally work well together. From the shrimp coated in 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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
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.
Coarsely chop cheese slices.
Make the Grits
Once water is boiling, stir in grits and ¼ tsp. salt. Reduce heat to low and stir 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 are too thick, stir in 1 Tbsp. warm water.
Sear the Shrimp
Place a medium non-stick pan over high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
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 and add 2 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until browned, 5-6 minutes.
Finish the Sauce
Add tomato juice and half the reserved Cajun seasoning and cook 2 minutes. Taste sauce, and add more Cajun seasoning if desired.
Add roasted red peppers, reserved butter, and shrimp and swirl to combine. Season to taste with pepper. Remove from burner.
Plate dish as pictured on front of card, topping grits with shrimp mixture and garnishing with reserved green onions and chopped peanuts. Bon appétit!