Cajun Shrimp and Kimchi Grits
A bold fusion of Southern comfort and Korean vibrancy, featuring creamy, aged cheddar grits infused with tangy fermented kimchi, topped with smoky, pan-seared Cajun spiced shrimp in a savory pan sauce.
Ingredients
- •1 cup stone-ground coarse grits
- •3.5 cup low-sodium chicken broth, divided
- •1.5 cup whole milk
- •1 teaspoon kosher salt
- •1 cup napa cabbage kimchi, finely chopped
- •0.25 cup kimchi juice
- •1 cup sharp white cheddar cheese, freshly shredded
- •6 tablespoon unsalted butter, divided
- •1.5 lb large shrimp (16/20 count), peeled and deveined, tails left on
- •1.5 tablespoon Cajun seasoning blend
- •1 tablespoon olive oil
- •4 cloves garlic cloves, minced
- •4 scallions, thinly sliced (white and green parts separated)
- •1 teaspoon Worcestershire sauce
- •1 tablespoon fresh lemon juice
- •1 teaspoon toasted sesame seeds (for garnish)
Instructions
- 1.
In a medium heavy-bottomed saucepan, bring 3 cups of chicken broth and 1.5 cups of whole milk to a gentle boil over medium-high heat. Gradually whisk in the stone-ground grits to prevent clumping, along with 1 teaspoon of kosher salt.
- 2.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 25 to 30 minutes, stirring vigorously every 5 minutes, until the grits are thick, creamy, and tender.
- 3.
While the grits cook, melt 1 tablespoon of butter in a small skillet over medium heat. Add the chopped kimchi and sauté for 3 to 4 minutes until fragrant and slightly caramelized. Remove from heat.
- 4.
Once the grits are tender, fold in the sautéed kimchi, kimchi juice, shredded white cheddar cheese, and 2 tablespoons of butter. Stir until the cheese is completely melted and incorporated. Cover and keep warm on the lowest heat setting.
- 5.
Pat the shrimp dry thoroughly with paper towels and toss them in a bowl with the Cajun seasoning until evenly coated.
- 6.
Heat the olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until pink, opaque, and slightly charred. Transfer the shrimp to a plate.
- 7.
Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet along with the minced garlic and the white parts of the scallions. Sauté for 1 minute until fragrant.
- 8.
Pour in the remaining 0.5 cup of chicken broth, Worcestershire sauce, and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until the sauce reduces slightly, then return the shrimp and any resting juices back to the skillet to coat.
- 9.
To serve, ladle generous portions of the creamy kimchi grits into shallow bowls. Top with the Cajun spiced shrimp, drizzle with the pan sauce, and garnish with sliced scallion greens and toasted sesame seeds.
Tips
- 💡Using coarse stone-ground grits yields a richer, superior texture compared to quick-cooking grits.
- 💡Sautéing the kimchi before stirring it into the grits softens its raw crunch and deepens its savory, umami notes.
- 💡Adjust the heat level to your preference by choosing a mild or spicy Cajun seasoning blend.
Recipe from TheCookbook.ai
Created by Basil Roux