Creamy Cajun Shrimp and Boursin Grits
Creamy Cajun Shrimp and Boursin Grits is an easy to prepare but elegant dish to serve for any occasion. Succulent fresh shrimp are cooked to perfection in a creamy garlic and parmesan sauce. Ordinary grits are taken to new heights with the addition of not only Boursin cheese but also smoked Gouda cheese.
Nutrition Facts
Ingredients
Instructions
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Tips/Notes
I used low sodium chicken broth. You could also use regular chicken broth or water.
I've never made this with stone-ground grits. However, if you decided to use stone-ground grits, you will need to increase the cooking time.
You could also use salted butter. However, be sure to watch the salt content of the grits.
I like the subtle taste that smoked Gouda adds to the grits. However, you could use Velveeta Cheese or a mild cheddar cheese in place of the smoked Gouda.
I always use fresh shrimp for this dish. You may, however, use thawed frozen shrimp. I leave the tails on the shrimp for appearance. Feel free, however, to remove the shrimp tails.
I like to use a dry Chardonnay, which is the same wine that I serve with the dish. Don't be tempted to use a cooking wine. If you prefer not to use wine, substitute chicken broth.
Rather than heavy cream, you can use half-and-half. It won't be quite as luxurious but will still be good!
You can also serve the Creamy Cajun Shrimp over pasta instead of grits.
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Reviews from the Original Source
Making any grits,recioe has to start with good grits. Have you heard the expression that you can't put lipstick on a pig? Like most grits lovers, I consider antthing other than atone ground grits to be swill. Most of us outside the South have to go online to get it but you can gave it in a few days. There are a number of well respected brands, like Palmetto farns, Mash Hen Mill (formerly Geechie Boy) or Anson Mills. Palmetto Farms is even in Amazon or ebay. There is yellow or whitw but that is an agunent for another day. Not a lot of difference and both are good.
Happy Valentines Day to us ❤️ This was so delicious and easy !
We made this to celebrate New Year's Day after spending several days in Charleston before Christmas. This is an interesting and delicious twist on shrimp and grits. I used coarsely ground yellow grits that had been purchased in Charleston, and they took much longer to cook than quick grits would have (I anticipated this). The three cheeses made this a really rich dish. This would be a great company entree.
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