1 lb large shrimp, peeled and deveined (halal-certified if needed)
1 tbsp Cajun seasoning
2 tbsp unsalted butter
2 cloves garlic, minced
Juice of 1/2 lemon
Salt & pepper, to taste
For the grits base:
1 cup stone-ground grits (or quick grits for faster prep)
4 cups water or low-sodium broth
1 cup shredded sharp cheddar cheese (halal-certified)
1/2 cup milk or heavy cream
2 tbsp butter
Salt, to taste
Optional garnish:
Chopped scallions
Extra Cajun seasoning or hot sauce
Directions:
Cook grits: In a saucepan, bring water or broth to a boil. Slowly whisk in grits, reduce heat, and simmer until thickened (about 20–25 min for stone-ground or 5–10 min for quick grits). Stir in butter, milk/cream, and cheese. Season with salt.
Preheat oven to 375°F (190°C). Grease a 9x9 or similar baking dish.
In a skillet, melt butter over medium heat. Add shrimp, Cajun seasoning, and garlic. Cook for 2–3 minutes per side until just pink. Squeeze lemon juice over top.
Assemble casserole: Pour creamy grits into baking dish. Top evenly with cooked shrimp and all pan juices.
Bake uncovered for 10–12 minutes, just to meld flavors.
Garnish with scallions or a dash of hot sauce and serve warm.
Nutritional Info (per serving, serves 4): Calories: 480
