SOuThErn
COMfOrT
Vue Grille & Bar Executive Chef Nestor Ruiz
cooks up flavorful Cajun Shrimp & Grits
W
hen it comes to comfort
food, Southern cooking
hits the spot. In this
recipe, Executive Chef nestor ruiz
spices things up with his unique
take on the classic Cajun Shrimp
& Grits, for which many of the
ingredients can be found hErE
from Grocery Curbside Pickup
at Indian Wells Golf Resort.
>
IngrEdIEnTS
• 1/2 pound of bacon chopped
• 1 pound large shrimp peeled
and deveined
• 1 tablespoon cajun seasoning
• 3 garlic cloves minced
For the Grits, you'll need…
• 2 cups water
• 1 tablespoon butter
• 1 cup milk
• 1 teaspoon salt
• 1 cup quick grits
>
dIrECTIOnS
Step 1: In a medium
sized skillet over
medium high heat,
cook the bacon until
desired crispness. Re-
move and set aside.
...................................
Step 2: Add the shrimp
to the skillet and
sprinkle with cajun
seasoning. Add garlic
and cook for 3-4 minutes.
............................................
Step 3: To make the grits,
add the water, butter, milk
and salt to a medium sized
saucepan and bring to a boil.
Reduce the heat and slowly add
in the grits. Stir for about 5 minutes
until the grits are thick and bubbly.
Serve with the cajun garlic shrimp.
frOM ThE KITChEn
