If you need a tasty idea for lunch, get ready for a savory shrimp dish. 

Head to Brandon to check out Tibby's New Orleans Kitchen and Chef Germaine Mason's Cajun Shrimp and Cheddar Grits. 

"(It's) our number one selling entrée in the building," Mason said. "It’s our Cajun shrimp and cheddar grits."

With shallots, onions, black pepper and cajun seasoning all mixed in a pan, the added shrimp soaks up all that flavor. 

"Our Cajun seasoning has a very, very small kick to it," Mason said. "But you know  we can always add more to it to make it  alittle bit stronger, everybody’s taste buds are a little bit different, some like it hot, some like it mild we can do whatever you need to do."

Then comes the andouiille, cheddar grits, lots of cheese and red wine gravy.

Recipe:

Ingredients:

  • 2 tbs. Cajun seasoning 
  • 2 tbs. white wine butter
  • 1/4 cup chopped onions
  • 10 21/25 shrimp
  • 6 ounces of andouille cheddar grits
  • Red wine gravy
  • 1/4 cup diced andouille sausage
  • Green onions and chopped parsley to garnish

Instructions: 

  1. Heat 2 tbs. of white wine butter in sauté pan over medium heat.
  2. Add 1/4 cup chopped onions and 2 tbs. of Cajun seasoning and sauté for 2 minutes.
  3. Add the shrimp to the pan and sauté for 2 minutes or until opaque.
  4. Place 6 ounces of the andouille cheddar grits into a large bowl leaving room on each side for gravy.
  5. Ladle the red wine gravy on each side of the grits.
  6. Add 1/4 cup diced andouille sausage to shrimp.
  7. Place the shrimp down the center of the grits and fix.
  8. Garnish with green onions and chopped parsley.