Chef Chase's take on a Southern staple features succulent shrimp crusted in blackening spices then sautéed to perfection, paired with a side of oven-baked cheese grits. Finished with a decadent Cajun cream sauce, this dish is a modernized version of shrimp and grits that's just as comforting as the original.
Nutritional facts
Protein
39g
Carbs
44g
Calories
920
Fat
65g
Ingredients
Sharp Cheddar CheeseFrank's Hot SauceCanola and Olive Oil BlendButterExtra Virgin Olive OilGritsCorianderOnion PowderGarlic PowderShrimpBlack PepperCuminChili PowderGarlicEggCollard GreensLemon ZestHeavy CreamOnionKosher SaltChicken BaseApple Cider VinegarBaconBlackened SeasoningLemon JuiceCrushed Red PepperSmoked PaprikaWhite WineCayenne PowderItalian ParsleyParmesan Cheese
Reviews
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Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. “Cooking in a professional kitchen is sort of the ultimate team sport.” His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.
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