Cajun Shrimp Squid and Grits

    This combination does not exist.

    Cajun Spice 2.0 grams

    Cajun Spice

    Polenta 30.0 grams


    Celery 75.0 grams


    Shallots 75.0 grams


    Garlic Cloves 2.0 Unit(s)

    Garlic Cloves

    Spring Onions 10.0 grams

    Spring Onions

    Tomato 100.0 grams


    Green Bell Pepper 150.0 grams

    Green Bell Pepper

    Fresh Thyme 1.0 grams

    Fresh Thyme

    Squid 100.0 grams


    Prawns 100.0 grams


    • Time : 20.0 mins
    • |
    • Calories: 366.0 kcal
    • |
    • Protein : 44.0 g
    • |
    • Fat : 3.0 g
    • |
    • Carb. : 35.0 g
    make sure you have :
    Utensils : a pot for the grits | a pan |
    Pantry : cooking oil | salt and pepper | water |
    Polenta 30g 60g 90g 120g 150g 180g
    Water 120ml 240ml 360ml 480ml 600ml 720ml
    do this :
    - Get the shrimp and squid out of the fridge 15 minutes before you intend to cook
    - Wash and dry all your herbs and vegetables.
    Boil the grits
    Put polenta into a saucepan with the water and a pinch of salt. Bring the water to a boil and then lower the heat to a simmer. Cover the saucepan with a lid and let the polenta simmer for 20 minutes, while stirring every 5 minutes.

    Tips : *for best results soak the polenta overnight. *If you have some milk use a ratio of 1:3 milk and water. *if you have any butter add that to the grits while they're warm
    Chop the vegetables
    While the polenta is boiling, start cutting your vegetables.
    Bell pepper : take out the stalk and the seeds. Cut the bell pepper into small dices.
    Cut the celery, tomato, spring onions and shallots into small dices.
    Peel and mince the garlic.
    Make the shrimp and squid
    Heat a pan, make sure it gets nice and hot. Season the shrimp and with the seasoning, salt and pepper. Once the pan is really hot add some cooking oil. Spread the oil and then add the shrimp and squid to the hot pan. Let them sear before setting them aside. Then in the same pan add the shallots, bell peppers, tomato, celery and garlic. Sautee them for a few minutes,until the soften slightly.

    Add the shrimp and squid back to the pan along with the thyme. Turn off the heat and cover the pan. Let them cook in the residual heat. Check for seasoning before serving on top of the polenta / grits.