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Cajun Grilled Shrimp and Grits

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Cajun Grilled Shrimp and Grits is summer comfort food at its best. Marinated grilled shrimp meet creamy cheddar grits and a drizzle of spicy scallion butter. (Heat level is totally customizable to your preferences.) Grab a fork and dig in!

cajun grilled shrimp and grits

I remember vividly the first time I had grits. It was during college in Richmond, Virginia, at the Jefferson Hotel’s legendary Champagne Brunch. After several trips from our table to explore the bountiful chafing dishes that lined the hotel’s Rotunda, I came across a dish of cheesy grits.

“Oh, polenta,” my half-Italian, child-of-the-North mind thought. I took a small scoop for good measure, and went on my way.

Back at the table, I took my first bite. And, I fell in love.

Despite looking quite like polenta, the texture was a bit different. The grits had more of a porridge-like consistency than I expected. They were also cheesier than any polenta dish I’d ever had, with a slight bite from the addition of what must’ve been an aged cheddar. When the yolk from my Eggs Benedict started mingling with the grits, I’m pretty sure I heard ethereal music in the background.

Ok, so it was probably the brunch harpist. But, the grits really were outstanding!

cajun grilled shrimp and grits

Cajun Grilled Shrimp

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Champagne and Leek Risotto with Roasted Shrimp

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With creamy rice, sautéed leeks, bubbly champagne, parmesan, lemon zest, and peas, this Champagne and Leek Risotto is a perfect late-winter or early spring dinner.

Champagne and Leek Risotto with Roasted Shrimp

I was looking through my archives this past weekend when I was knee-deep in my site redesign (I hope everyone’s enjoying Striped Spatula’s new look and functionality!), and it suddenly struck me that I’ve never shared a recipe for risotto!

It’s such a huge omission for me because this blog is, in so many ways, a catalog of the things I love, and risotto is one of my all-time favorite dishes.

Since Valentine’s Day is coming up this weekend, I thought it would be a great time to make Champagne and Leek Risotto with Roasted Shrimp.

With creamy rice, sautéed leeks, bubbly champagne, parmesan, and the fresh flavors of lemon zest and peas, a pot of this risotto is the perfect meal to share with the person you love.
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Grilled Shrimp Scampi

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Lightly-charred shells gave way to luscious, marinated shrimp, served with warm, scallion-studded Lemon-Garlic Butter in this Grilled Shrimp Scampi.

 

Grilled Shrimp Scampi

For as long as I can remember, my mother has served Shrimp Scampi as a part of our Christmas Eve dinner. The platter of tender, broiled shrimp, bathed in a buttery, lemon-garlic sauce (alongside a smorgasbord of other Italian seafood specialities, including my favorite Lobster Tails over Linguini, swoon!) is never long for the table.

Since we eat it on Christmas Eve, Shrimp Scampi has always been a winter dish for me, though there’s nothing inherently cold-weather about it.  As a fan of grilled shrimp in general, and someone who’s holding onto summer for dear life, I decided to try adapting my mother’s recipe for the grill a few weeks ago.

We absolutely loved the variation. The lightly-charred shells gave way to luscious, marinated shrimp, which we peeled after grilling and dipped one at a time in warm, scallion-studded Lemon-Garlic Butter.  A light sprinkling of red pepper flakes gave the dish a subtle “pop” of heat to complement the grilled flavor. I’m getting hungry all over again writing about it!

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