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.
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
Once water is boiling, stir in grits and ½ 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 stiffen, return to medium heat and stir in water, 1 Tbsp. 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. Stir occasionally until mushrooms are browned and have released their liquid, 5-6 minutes.
Finish the Sauce
Add tomato juice and half the remaining Cajun seasoning and cook 2 minutes. Taste sauce, and add more Cajun seasoning if desired.
Add roasted red peppers, remaining butter, and shrimp and swirl to combine. Season to taste with pepper. Remove from burner.
Plate dish as pictured on front of card, garnishing with remaining green onions and chopped peanuts. Bon appétit!