New favorite thing ever: honey mustard cajun shrimp! And grits. Why of course!
Please make this for dinner tonight! It’s the most comforting dish EVER. And we all really need some comfort right now.
The meal comes together fairly quickly. You can use a store bought cajun seasoning or make your own. You can use stone ground or instant grits! Whatever you need to make this easy and so you can get a delish meal on the table in no time at all.
Let’s do it!
First, THIS SHRIMP.
Oh my gosh. I am basically sharing this recipe for the shrimp alone. I thought I was in love with this lime fajita shrimp but this honey mustard cajun shrimp is where it’s at.
The flavor! Holy cow. It’s a bit spicy from the cajun seasoning but then you have this sweet + tangy combo from the honey mustard.
You can pretty much do anything with this shrimp – except stay away from it. I wanted to eat every piece out of the pan right here.
You have cajun shrimp pan-fried in butter and then cooked in the sweet and sticky honey mustard. The excess sauce in the pan is so wonderful as a drizzle on the grits too. Or right off a spoon, not going to lie.
It’s an indulgent treat that I can’t get enough of.
I mean, oh my gosh.
So I’ve made shrimp and grits a few times before.
These brown butter shrimp and grits are seriously unreal. Kind of like a classic. And this buffalo shrimp with blue cheese grits is an over-the-top version that we love! Especially when I’m craving all things buffalo-ish.
I usually make the quick cooking grits (the horror, I know!) because I’m just not a grits purist. But I did make the stone ground version for this recipe and my oh my are they GOOD.
Eddie used to travel a ton when I first started the blog. I mentioned it in my blog posts but I didn’t quite explain the extent he traveled – many times Sunday through Friday – and I kept it on the DL since I was home alone. He would be in the south for work and ate copious amounts of shrimp and grits – they are easily one of his favorite dishes.
When I make the grits, I go.to.town with the cheese and cream. He tells me that’s the only way to do it! And I can’t argue… I mean they basically melt in your mouth.
They are ridiculously cheesy and creamy.
This is our ideal comfort food – even in the warmer months. I just wish I could make you a big bowl of it!
Honey Mustard Cajun Shrimp with Cheddar Grits
Honey Mustard Cajun Shrimp and Cheddar Grits
- 4 cups low-sodium chicken stock or water
- 1 1/2 cups stone ground corn grits
- 1/2 teaspoon kosher salt
- 8 tablespoons 1 stick unsalted butter
- 8 ounces sharp cheddar, freshly grated
- 2 ounces Parmesan cheese
- 1 cup heavy cream
honey mustard cajun shrimp
- 1 pound peeled and deveined raw shrimp
- 1 tablespoon cajun seasoning
- 3 tablespoons honey
- 2 tablespoons dijon
- 2 tablespoons chopped fresh parsley or cilantro
- Place the stock, grits and salt in a large pot and bring it to a boil over medium high heat. Once boiling, turn off the heat and and cover the pot for 10 minutes.
- During this time, pat the shrimp completely dry and sprinkle it with cajun seasoning. Whisk together the honey and the dijon.
- After 10 minutes, bring the grits back to a boil over medium-high heat. Cook, stirring often and scraping the bottom, until most of the water is absorbed and the grits are al dente or tender, about 20 to 25 minutes. Remove the grits from the heat and stick in the cheddar, parmesan and cream. Taste and season with more salt and pepper if needed!
- While the grits are cooking, heat a large skillet over medium heat and add the butter. Add the shrimp in a single layer and cook about 2 to 3 minutes per side, just until it’s opaque and pink. Once the shrimp is flipped, pour in the honey djion mixture. Bring the mixture to a simmer and cook for a few minutes to bring the flavors together. Sprinkle with the fresh herbs.
- Once the grits are done, serve them in a bowl. Top with the shrimp. Serve immediately!
Can’t you just taste it?!
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