As we get back into school and work this new year, and all the commotion that comes with it, I want to highlight quick, easy, healthy, and delicious dinners that are perfect for busy weeknights!
Enter Cajun Seafood with Grits.
Looks fancy. Tastes indulgent. Feels like fine dining. But this dish is SO EASY to make, comes together in no time, and makes a healthy and filling meal with a simple veggie and whole grain roll (if you’re me) on the side.
PLUS, you can easily customize the seasoning to your liking–the beauty of mixing your own! I like to keep the heat down while still maximizing flavor; but for an extra kick, just throw in a pinch of cayenne or extra black pepper.
Finally, the meat/seafood combo is up to you as well! Try chorizo instead of bacon, or play around with your favorite shellfish and fish varieties. I’ll let you in on a secret though…Chilean sea bass (the flaky fish pictured here) is THE BOMB–best rich flavor and juicy, succulent texture. If you see it and you’re willing to splurge a little (or a lot, depending on where you are), you won’t regret it.
Cajun Seafood with Grits
Notes
*For a spicier seasoning, add a pinch of cayenne or a generous amount of black pepper. (I just use a sprinkle of black pepper to keep the heat down). For the salt, I add very little to the seafood since I use a saltier broth.
**Look for a quick-cooking variety that's not overly processed. Bob's Red Mill is my favorite!
***You can sub freshly-shredded cheddar or white cheddar as well.
Ingredients
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp dried oregano
- 1/8 tsp chili powder
- 1/4 tsp fresh thyme leaves (opt.)
- salt and pepper to taste*
- 4 oz raw white fish, such as sea bass
- 4 oz raw pink shrimp
- 1 cup water
- 1/8 tsp salt
- 70g white corn grits/polenta**
- 1/2 cup 1% milk
- 1 oz smoked gouda, shredded***
- 2 slices turkey bacon
- 1/4 cup chicken broth
- 1/2 tsp fresh lemon juice
- 1 tsp chopped fresh chives
Instructions
- Combine onion powder through thyme in a mixing bowl, plus salt and {cayenne or black} pepper as desired.* Chop fish into bite-sized pieces. Combine fish and shrimp in the bowl with the spices and toss to coat evenly.
- To make the grits, bring water and 1/8 tsp salt to a boil in a small saucepan. When the water begins to boil, immediately stir in grits and lower heat to medium-low. Stir in milk. When simmering, lower heat to low. Cook, stirring occasionally, 5-7 minutes. Cover, remove from heat, and rest 5 minutes longer.
- Meanwhile, cook bacon in a medium skillet on each side until crisp. Set aside.
- In the same skillet over medium heat, add 2 Tbsp broth, stirring to scrape up browned bits. Add in seasoned seafood, and sauté about 5 minutes, or until opaque, stirring halfway through.
- When seafood is done, stir in 2-4 Tbsp additional broth and lemon juice.
- Fold shredded smoked gouda into grits, and divide between bowls. Top with seafood, pan juices, torn bacon, and chives.
- Enjoy!
Margaret,
The Cajun seafood & grits look amazing! All your meals do!
Thank you so much for sharing your awesome recipes & beautiful pictures of your meals.
With lots of love,
Aunt Becky
Thank you so much! I hope you enjoy. 🙂
Much love,
MAK