Deliciously Lightened Cajun Shrimp and Grits with Garlicky Kale
Discover the ultimate comfort food with a healthy twist! This Cajun-style shrimp and grits recipe features succulent, perfectly seasoned large shrimp served atop a bed of creamy, homemade grits. Accompanying this vibrant dish is a generous helping of sautéed garlicky kale, transforming a Southern classic into a meal that’s both satisfying and surprisingly light. Imagine this culinary masterpiece gracing your Sunday brunch table – it’s an absolute game-changer!
Brunching like a champion has never been easier or more delicious, especially when you have a plate of these incredible Cajun Shrimp and Grits in front of you. And the best part? It’s Friday, which means a weekend of potential deliciousness is just around the corner! Despite the unpredictable weather swings, where one day calls for flip-flops and the next demands a heavy coat, there’s always a silver lining: the opportunity to indulge in truly comforting food. This dish embodies that warmth, offering a delightful escape from the chill without any of the traditional guilt.
In Houston, we’ve been experiencing a peculiar dance between seasons, making it difficult to decide if we should be planning beach trips or cozy nights by the fire. But when the mercury dips unexpectedly, my craving for soul-warming meals skyrockets. That’s when I channel all my inner warmth into creating vibrant, flavor-packed dishes like these Cajun-style shrimp and grits. While it’s not a strictly traditional rendition – you won’t find a heavy cream sauce drowning the plate – it delivers all the comforting essence you desire. We’ve consciously veered away from that calorie-laden path, aiming for a lighter, yet equally indulgent experience.
Instead of piling on extra calories with a rich sauce, we’re elevating this meal with a generous portion of sautéed garlic kale, which has quickly become my latest culinary obsession. This simple addition transforms the dish, providing a fresh, slightly bitter counterpoint to the savory shrimp and creamy grits. You’ll finish this meal feeling perfectly satiated and deeply comforted, without any of the heaviness or guilt often associated with traditional, sauce-laden versions. The best part? Even my husband, who isn’t usually the biggest fan of greens, enthusiastically devoured his share of the garlic kale – a true testament to its irresistible flavor!
The homemade Cajun shrimp in this recipe is nothing short of pure culinary magic. It’s the kind of dish that makes you wonder where it’s been all your life, offering an explosion of flavor with every bite. The secret lies in a simple yet potent homemade Cajun seasoning blend. We’re talking about pantry staples like paprika, garlic powder, onion powder, and a touch of cayenne for that signature kick. These everyday ingredients combine to create a robust flavor profile that perfectly complements the natural sweetness of the shrimp.
Preparing these shrimp is incredibly straightforward. After coating them generously in the homemade Cajun seasoning, they’re quickly sautéed to perfection. The magic truly happens at the very end of the cooking process when a tablespoon of butter is swirled into the hot pan. This melted butter gently coats each shrimp, imparting a beautiful sheen and an irresistible richness that deepens the Cajun flavors. The result is perfectly cooked, tender shrimp with a slightly blackened exterior and an incredible taste that will make your mouth sing.
Wondering how to best enjoy this harmonious combination of flavors and textures? There are a few approaches. If you’re like me, you’ll take a small piece of shrimp, gather a bit of the savory garlic kale, and scoop up some creamy grits, enjoying all the elements in one perfect bite. My husband, ever the meticulous one, prefers to remove the shrimp shells, break the shrimp into smaller pieces, and then swirl everything – the grits, the kale, and the shrimp – into a homogenous mixture before digging in. Regardless of your preferred method, this Cajun shrimp and grits dish is an undeniable winner, offering a unique and memorable eating experience.
Let’s be honest: raw kale isn’t everyone’s favorite, and I’ll readily admit I wasn’t always its biggest fan. While I’ve enjoyed it in smoothies and find it absolutely delicious in this amazing stew, eating it plain often left me bored and with an unwelcome bitter aftertaste. Leafy greens, in my opinion, shouldn’t have a lingering bitterness.
This aversion is precisely why I embarked on a culinary adventure for this recipe, making the conscious decision to sauté kale instead of my usual go-to, spinach. It wasn’t that spinach wouldn’t have been delicious – it certainly would have – but I was determined to give kale another fair chance. And to my absolute delight, the experiment was a resounding success! Both my husband and I completely polished off the entire serving. I’m officially hooked on garlic kale for life, and it’s a revelation that this simple preparation could transform a skeptic into a true believer. This side dish, intended to serve six, is so flavorful that even the most vegetable-averse eaters, like my husband, will eagerly enjoy it!
Allow me to elaborate on the star side component that truly elevates this shrimp and grits dish: the garlic kale. Its preparation is deceptively simple but yields extraordinary results. I opt for pre-washed baby kale, a convenient choice for busy cooks like myself. The key to its incredible flavor begins with a splash of good olive oil and a generous scoop of minced garlic heated over low heat in a cast-iron skillet. The goal here is to gently infuse the garlic flavor into the oil, allowing it to sizzle slowly without burning. Once the oil is fragrant, the kale is added and quickly wilted, absorbing all those delicious garlicky notes. A final seasoning with salt and a big pinch of red pepper flakes adds a spicy warmth that perfectly complements the overall dish.
Now, let’s talk about the unsung hero of this dish: the grits. This foundational element is completely customizable, allowing you to tailor it to your exact preferences for the perfect creamy texture and flavor. We start with six cups of cooking liquid, but the beauty lies in the flexibility to choose what works best for you. Personally, I find that a blend of four cups of chicken broth, one cup of water, and one cup of milk creates a wonderfully balanced base. For an extra touch of luxurious creaminess, I recently discovered that swapping ¼ cup of the milk for heavy cream makes a world of difference – a technique I’ll definitely be incorporating into all my future grits recipes!
I’m not a fan of bland, one-note food, and that applies especially to my grits. That’s why I avoid using all milk or all broth; the carefully balanced liquid ratio I’ve developed ensures a rich, complex flavor. The ¼ cup of heavy cream simmers beautifully with the other liquids, contributing to an incredibly smooth and decadent texture. To further enhance the flavor and create that quintessential cheesy goodness, a cup of shredded cheese is stirred in at the very end. This is another opportunity for personalization: whether you prefer the subtle heat of pepper jack, the mildness of Monterey jack, the sharpness of cheddar, or the nutty notes of parmesan, the choice is entirely yours. Make these grits truly your own, and you’ll understand why they are the perfect canvas for the flavorful Cajun shrimp and garlicky kale.
Seriously, y’all, even at 8 AM, I’m craving another serving of these incredible shrimp and grits. This dish truly is a testament to the power of thoughtful ingredient combinations and simple cooking techniques to create something spectacular. Cajun Shrimp and Grits, I truly love you!
P.S. My husband, usually quite discerning, declared this recipe to be restaurant-quality. That, my friends, is how you know you’ve hit culinary gold and made the day!
Cajun Shrimp and Grits with Garlic Kale
Experience the delightful flavors of Cajun-style shrimp and Grits! This recipe features perfectly seasoned large shrimp served on a bed of creamy, homestyle grits, complemented by a generous side of sautéed garlicky kale. It’s the ideal dish for a memorable Sunday brunch.
Ingredients
For the Grits:
- 6 cups cooking liquid (see notes for suggestions)
- 1 tablespoon butter
- 1 ½ cups stone-ground grits
- 1 cup shredded cheddar cheese (or your favorite cheese)
For the Sautéed Kale:
- 6 cups baby kale
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 pinch red pepper flakes (for a touch of heat)
- Salt to taste
For the Cajun Shrimp:
- 1 ½ pounds large shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- ¼ teaspoon EACH: dried thyme, oregano, onion powder, and cayenne pepper
- ½ teaspoon garlic powder
- 1 teaspoon oil
- 1 tablespoon butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Grits: In a medium-sized, heavy-bottomed saucepan, heat the chosen cooking liquid and butter over medium heat until it comes to a gentle simmer. Reduce the heat slightly, then slowly whisk in the stone-ground grits. Allow the mixture to return to a simmer, then cover the pot and reduce the heat to medium-low. Cook for 20-25 minutes, stirring every 5 minutes to prevent the grits from sticking to the bottom. Once cooked to your desired consistency, stir in the shredded cheese until fully combined and melted. Keep warm.
- Sauté the Kale: Heat the olive oil and minced garlic in a cast iron or regular skillet over low heat. Allow the garlic to gently infuse into the oil for about 1-2 minutes; you should see it starting to sizzle, but be careful not to let it burn. Increase the heat to medium-high, add the baby kale, and toss it until it wilts to your desired tender-crisp texture. Season with salt to preference and a pinch of red pepper flakes for a subtle kick. Transfer the sautéed kale to a plate and keep it warm.
- Cook the Cajun Shrimp: In a small bowl, combine the smoked paprika, dried thyme, oregano, onion powder, cayenne pepper, and garlic powder, along with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Mix these seasonings thoroughly. Sprinkle about half of this seasoning blend evenly over the peeled and deveined shrimp. In the same skillet used for the kale, heat the remaining 1 teaspoon of oil over medium-high heat. (If using a cast-iron skillet, you might need a tiny bit more oil). Add the seasoned shrimp to the hot pan in a single layer. Sprinkle with the remaining seasoning to taste (you don’t have to use all of it if you prefer a milder flavor). Cook for 3-5 minutes, or until the shrimp curl into a ‘C’ shape and turn opaque pink. Remove the pan from the heat, add the tablespoon of butter, and swirl the pan, tossing the shrimp gently to allow the butter to melt completely and coat each piece beautifully.
- Serve: To serve, place a generous scoop of the creamy grits onto a plate. Top with the savory garlic kale, and then arrange the flavorful Cajun shrimp over the top. For an optional flourish, garnish with a sprinkle of fresh parmesan cheese, if desired. Serve immediately and enjoy!
Notes
Have you made this recipe?
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IS THIS A GOOD CHOICE FOR YOU? NUTRITIONAL INFORMATION
*Please note: the nutritional facts calculated are an estimate based on the ingredients I’ve used. If you’d like a more accurate count, please calculate them using the specific ingredients/brands you’ve used to prepare the recipe. The nutritional facts provided herein include 1 cup of water, 1 cup of 1% milk, and 4 cups of chicken broth for the grits. This delightful Cajun shrimp and grits recipe serves 6, making it perfect for family meals or entertaining.
