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6 ea 16/20 shrimp 1 oz olive oil blend 1 ea grit cake portion 1/2 Tbsp Cajun seasoning 2 oz white wine 4 oz oyster BBQ butter 2 oz pepper mix 1 oz. tasso, ham, 1/4" x 1/4" diced 1/2 tsp salt and pepper mix 1 tsp parsley, chopped 1/4 tsp Cajun seasoning 1 ea lemon wedge 1 ea thyme sprig
Place the grit cakes in the oven to heat throughout.
Heat a saute pan over high heat and add the oil.
Add the shrimp, peppers, onions, and ham. Season with 1/2 Tbsp. of Cajun seasoning and the salt and pepper mix. Saute briefly. Add the white wine and reduce until dry. Add the BBQ oyster butter and bring to a boil. Reduce the heat to a simmer and cook until the shrimp are cooked throughout.
Bank the grit cake pieces off of each other in the center of a square plate. Pour the saute mixture over the top of the grits, arranging the shrimp so they are on top.
Garnish with the chopped parsley, thyme sprig and the lemon wedge.