I first cut the tails and shells from the jumbo shrimp and simmer in 1 cup of water before straining and discarding the shells. This provides a delicious base for the grits without toughening the actual shrimp. I precooked the red peas (a dry bean) prior to adding to the saucepan.
Cajun Shrimp, Grits and Peas
(Serves 2-3)
Peel shrimp and remove tails.12 jumbo raw shrimp with tails
Simmer shrimp shells and tails in water for about 15 minutes. Strain broth and discard shells and tails.
1 cup water
Saute onion, celery, peppers, garlic and fennel in olive oil. Add shrimp and saute for 2 minutes on each side. Remove shrimp and reserve.
3 tablespoon onion, diced
3 tablespoon celery, diced
3 tablespoon orange peppers, seeded and diced
2 garlic cloves, minced
3 tablespoon fennel, diced
1 teaspoon olive oil
12 reserved raw shrimp
Add seasoning to vegetable mixture.
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch white pepper
Pinch cayenne
Pinch dried thyme
Pinch dried oregano
Add water. Bring to a boil.
1 cup water
Add grits to water and bring to a boil. Turn heat to simmer. Cover and cook for 20 minutes.
1/4 cup stone ground red grits
Stir in corn, tomatoes, peas, salt and shrimp.
1 ear of corn, cooked and cut off the cob
1/2 cup diced fresh tomatoes
1/3 cup red peas, cooked
12 reserved cooked shrimp
Cracked sea salt
Garnish with snipped oregano.
Fresh oregano, snipped
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