Creole shrimp and grits with sweet corn maque choux from Hearth & Home: Cook, Share, and Celebrate Family-Style (page 79) by Lynn Crawford and Lora Kirk

  • Cajun spice blend
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  • green onions
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  • Serves : 4 to 6

  • EYB Comments

    Can use the "Cajun spice" recipe on p.227, and the "Confit garlic" recipe on p.233. Can substitute the "Lemon purée" recipe on p.235 for lemons, and garlic for confit garlic.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet onion cornbread; Zucchini Parmesan fritters with hot chili honey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the "Cajun spice" recipe on p.227, and the "Confit garlic" recipe on p.233. Can substitute the "Lemon purée" recipe on p.235 for lemons, and garlic for confit garlic.

  • averythingcooks on September 29, 2023

    I cut this in 1/2 to serve 2, replaced the bacon with the meat from a large Andouille sausage and T topped his bowl with a handful of smallish shrimp sauteed in butter, garlic & my Cajun seasoning. I also made the aged white cheddar cheesy grits for the bottom of the bowls (using yellow grits in place of the white called for) and I am officially starting to love grits/polenta. This was a great use of fresh corn and we both agree that this dinner bowl goes on the absolute repeat list.

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