This is a fantastic recipe to serve at a family gathering, a backyard garden party, or a weeknight in. Using both RogersMade’s Hearth and Pantry Blackened Cajun Seasoning and Tiny House Low Country Spice Southern Seasoned Grits takes the guesswork out of seasoning, and makes simple, light work of this dish. (Just don’t tell you guests! Let them think you slaved for hours.)

Ingredients

1 green bell pepper
1 medium yellow onion
3 stalks celery
1 tbsp Hearth and Pantry Blackened Cajun Seasoning, divided
¼ cup Tiny House Foods Low Country Spice Southern Seasoned Grits
½ pound peeled and de-veined shrimp
1 cup water or unsweetened milk of choice
Water, for deglazing
Salt
Oil or cooking spray
Unsalted butter or coconut oil (optional)

Directions:

Prepare “Holy Trinity” by dicing celery, bell pepper, and yellow onion to a medium dice. Set aside. In a medium bowl, toss shrimp with ½ tablespoon Hearth and Pantry Blackened Cajun Seasoning and a pinch of salt.

In a small saucepan, heat water or unsweetened milk of choice over medium-high heat until steaming. Add Low Country Spice grits to hot liquid and reduce to low, stirring occasionally until tender, about 20 minutes (if grits seem too dry, occasionally stir in a little more liquid as they cook). Optionally, stir in 1 to 2 pats of unsalted butter or coconut oil.

While grits cook, add oil or cooking spray to a medium skillet and heat over medium-high heat. Once pan is hot, add “Holy Trinity” and saute until tender, about 5 minutes. While cooking, add ½ tablespoon Hearth and Pantry Blackened Cajun Seasoning and salt to taste. Once cooked, remove from pan and set aside.

Deglaze hot pan with a little water and add shrimp. Allow to cook about 2 minute per side, or until done. Remove from heat promptly to prevent overcooking the shrimp.

To serve, evenly cover bottom of plate with grits and top with sauteed vegetables and shrimp.

{Recipe featured in Where Women Cook Magazine, Spring 2019}