Cajun Shrimp Skillet with Creamy Gouda Grits and Roasted Tomatoes

Name: Cajun Shrimp Skillet with Creamy Gouda Grits and Roasted Tomatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb large shrimp, peeled and deveined; 10.5 oz cherry tomatoes; 1 cup quick grits or coarse corn grits; 2 cups chicken broth; 1.5 cups whole milk; 4 oz shredded gouda cheese; 4 tbsp unsalted butter; 3 tbsp chives, chopped; 4 cloves garlic; 1 cup yellow onion; 1 cup red bell pepper; 2 tbsp olive oil; 1 tbsp lemon juice; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/2 tsp cayenne pepper; 1 tsp salt; 1 tsp black pepper; 2 tbsp fresh parsley, chopped

An original American-inspired dish featuring Cajun-spiced shrimp, roasted cherry tomatoes, and creamy grits enriched with gouda and chives. Comforting, flavorful, and perfect for a special weeknight dinner.

20 minPrep

30 minCook

50 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g large shrimp, peeled and deveined (without cola if preferred)
300 g cherry tomatoes (whole)
160 g quick grits or coarse corn grits (of cocción quick or tradicional)
480 ml chicken broth (for the grits)
360 ml whole milk (for the grits)
120 g shredded gouda cheese (preferiblemente ahumado suave or natural)
55 g unsalted butter (divided)
12 g chives, chopped (divided)
12 g garlic (chopped)
140 g yellow onion (chopped diced small)
120 g red bell pepper (in strips finas)
30 ml olive oil (divided)
15 ml lemon juice (freshly squeezed)
4 g smoked paprika (divided)
2 g garlic powder
2 g onion powder
1 g dried thyme
1 g dried oregano
1 g cayenne pepper (ajustar to taste)
6 g salt (or to taste, divided)
2 g black pepper (divided)
8 g fresh parsley, chopped (for terminar)

Nutrition facts

per serving

545 kcal

Calories

35 g

Protein

31 g

Carbs

29 g

Fat

3 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small baking tray, toss them with 15 ml (1 tbsp) olive oil, 1 g (1/2 tsp) smoked paprika, a pinch of salt, and a pinch of black pepper. Roast for 15 minutes, until blistered and juicy.
2
In a large bowl, toss the shrimp with the garlic powder, onion powder, dried thyme, dried oregano, 3 g (1 1/2 tsp) smoked paprika, cayenne pepper, 3 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, and the lemon juice. Set aside while you prepare the other components.
3
In a medium saucepan, bring the chicken broth and milk to medium heat until hot but not rapidly boiling. Slowly whisk in the grits to prevent lumps.
4
Reduce the heat to medium-low and cook the grits for 12 to 15 minutes, stirring often, until thick and tender. Stir in 30 g (2 tbsp) butter, the shredded gouda, and half of the chives. Mix until the cheese is fully melted. Season with a pinch of salt and pepper, then keep warm over very low heat.
5
While the grits cook, heat a large cast-iron or heavy skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Add the yellow onion and red bell pepper and sauté for 4 to 5 minutes until tender.
6
Add the minced garlic to the skillet with the onion and pepper and cook for 30 seconds, just until fragrant.
7
Push the vegetables to one side of the skillet. Add the remaining 10 g (about 2 tsp) butter and arrange the shrimp in a single layer. Cook for 1 1/2 to 2 minutes per side, until pink and just cooked through.
8
Add the roasted tomatoes and their juices to the skillet and gently toss with the shrimp and vegetables for 1 minute to combine the flavors. Taste and adjust with the remaining salt and pepper if needed.
9
Spoon a generous portion of creamy grits onto each plate and top with the Cajun shrimp, tomatoes, and vegetables. Finish with the remaining chives and the chopped fresh parsley.

Chef tips

If the grits become too thick, loosen them with a splash of hot milk or broth before serving. For the best texture, do not overcook the shrimp; they should be firm yet juicy.

Substitutions

You can substitute the gouda with mild cheddar or Monterey Jack. Red bell pepper can be replaced with yellow bell pepper, and chicken broth can be swapped for vegetable broth if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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