This dinner was so delicious! I absolutely love grits; by adding in roasted jalapenos and cheddar cheese, they are taken to the next level! The shrimp and leeks go so well together, I love the combination! Leeks are similar to onions, and contain a great source of vitamin K, magnesium, vitamin C, and calcium. Not only is this dinner absolutely delicious and good for you, it is fairly easy and quick to make as well!
You will know when the jalapenos have finished roasting; the skin starts to brown and they are soft to touch. Remember, when you are handling jalapenos, do NOT touch your eyes!!
Let's get to cooking!
Cajun Shrimp & Leeks over Roasted Jalapeno Cheddar Grits drizzled with Lime Infused Oil (serves 4)
- 1 lb shrimp, cleaned and deveined
- 1 1/2 cups quick cooking grits
- 3 leeks, sliced
- 3 garlic cloves, minced
- 1/2 cup grass fed cheddar cheese, shredded
- 1 tablespoon grass fed butter
- 2 jalapenos
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- salt and pepper, to taste
- olive oil, to coat pan
- *optional* lime infused oil to garnish
Bring 6 1/4 cups water to a boil in a medium sized pot with a pinch of salt. Once boiling, add in grits, reduce heat to medium-low, and cover. When the grits have finished cooking, stir in butter, cheddar, and then jalapenos.
While the grits are cooking, we are going to start cooking the shrimp and leeks! Heat olive oil in a large pan over medium high heat. Add in leeks and garlic. Saute for about 4 minutes, or until leeks are softened. Add in shrimp and season with garlic, paprika, cayenne, oregano, salt, and pepper. Cook for about 3 minutes per side, or until shrimp is fully cooked.
Time to plate! Spoon a cup of grits on each plate, then top with shrimp, leeks, and garnish with a drizzle of lime infused oil.