Cajun Shrimp & Grits (Egg-Free)
A classic Southern breakfast with a Cajun twist, made safe for those with egg allergies. Creamy grits are topped with spicy shrimp cooked in a rich, flavorful sauce.
Ingredients
- 1 cup Grits (Stone-Ground)
- 4 cups Water
- 1 tsp Salt
- 4 tbsp Butter (Dairy or Dairy-Free)
- 2 tbsp Cajun Seasoning
- about 450 g Shrimp (Peeled and Deveined)
- about 113 g Andouille Sausage (Sliced)
- 1/2 cup Green Bell Pepper (Diced)
- 1/2 cup Red Bell Pepper (Diced)
- 1/2 cup Onion (Diced)
- 2 cloves Garlic (Minced)
- 1/2 cup Chicken Broth
- 1 tsp Hot Sauce
- 2 tbsp Green Onions (Sliced, for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a saucepan, bring water and salt to a boil. Slowly whisk in grits and reduce heat to low. Simmer for 20-25 minutes, stirring frequently, until creamy.
- 2Stir in butter and 1 tablespoon of Cajun seasoning into the grits. Keep warm.
- 3In a large skillet, sauté andouille sausage until lightly browned. Add bell peppers, onion, and garlic. Cook until softened, about 5 minutes.
- 4Add shrimp and remaining Cajun seasoning to the skillet. Cook until shrimp are pink and cooked through, about 3-5 minutes.
- 5Stir in chicken broth and hot sauce. Simmer for 2 minutes.
- 6Spoon grits into bowls and top with shrimp and sausage mixture. Garnish with green onions.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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