Fried Cajun Shrimp with Cheddar Andouille Grits

Monumental.

This is a monumental day for me.  I'm trying new things and trying to be strong about it.

At my age, I'm almost embarrassed to admit that I've tried shrimp probably a total of two times in my whole life.  And andouille sausage???  That's a whopping ZERO times.

Let me preface this by saying that while I am not Jewish or kosher, I have lived the majority of my life subscribing to a 75%-of-the-time kosher-style diet.  I eat meat and dairy together and do eat fresh game and fresh caught fish.  But, I've always strived to eat as much kosher-prepared meat as possible.  And, I've steered clear of pork, rabbit, shellfish and other non-kosher choices.  I buy meat and hot dogs that are prepared according to kosher guidelines.  It's not a religious thing for me, but more of a preference in the way I have my meat butchered,  I felt that it was hygienic and humane and so I started buying food that way.

That being said, I've been trying to branch out and try new foods lately, so I've been breaking away from the rules I set for myself for the sake of this culinary adventure.

I've been experimenting with lobster this year, but I decided to try something that made me very nervous... shrimp.  I've tried shrimp.  I've never liked shrimp.  I didn't like texture.

So, I tried to fry them to eliminate that texture problem.  Lo and behold, my trick worked!  I can get the seafood taste of shrimp without the awkward texture in my mouth!  Plus, it's seasoned with yummy Cajun seasoning, which makes it even better!

I got the inspiration for the grits from a dish I tried at a barbecue joint a couple weeks ago.  Since I'm still pretty anti-pig, I decided to go for Andouille-flavored chicken sausage.  I can't verify as to the authenticity of the andouille since I've never had the real stuff, but I know I really enjoyed the spice and flavor.

And, the combo of the shrimp and grits??

SOOOOOO GOOD!

I'm definitely glad I starting trying some new things this summer so I could finally try shrimp and grits.  Now, I'm looking for new flavor combinations for this dish!

Fried Cajun Shrimp

 

1 lb. shrimp, peeled and cleaned

1 1/2 cups buttermilk

2 eggs

1 1/2 cups flour

2 tbsp Cajun seasoning

2 cups vegetable oil, for frying

 

 

Heat the vegetable oil in a pot over medium high heat.  Use a thermometer to achieve a reading of approximately 350F. 

 

Clean shrimp by peeling the shells off,  de-veining them and rinsing them under cold water. 

 

Whisk the eggs and buttermilk together in a shallow bowl.  Pour flour into another shallow bowl.

 

Dip the cleaned shrimp into the egg mixture, then toss into flour.  Coat evenly.

 

Drop into frying oil and cook for 3-5 minutes, or until golden brown.

 

 

Cheddar Andouille Grits:

2 1/2 cups milk
1/2 cups grits
2 T butter
1 cup diced andouille chicken sausage
1 cup grated cheddar cheese
1 tbsp yellow mustard

2 tsp tabasco sauce

Salt & Pepper to taste

Bring milk to a boil over medium heat. Add butter.

 

Slowly add grits and cook for 15-20 minutes, stirring occasionally. 

 

Add cheese and stir until completely melted into the mixture. 

 

Add the rest of ingredients.