One recipe for Cajun-style shrimp is based on the Castaways Raw Bar and Grill recipe for Cajun-style shrimp and grits. To make this recipe, heat 1 tablespoon of olive oil over medium-high heat in a skillet. Add 2 ounces of minced tasso ham, about 1/2 cup, and cook the ham until the edges begin to brown.
Add 1 cup of chopped onion, and cook the ingredients for an additional two minutes. Peel and mince 1 garlic clove, and add it to the pan to cook for one minute with the ham and onion.
Peel and devein 36 medium shrimp, about 1 1/4 pounds, and add them to the pan. Season 1 teaspoon of Cajun seasoning blend, and cook the shrimp for three minutes. Flip the shrimp halfway through cooking. Add 1/4 cup of water to deglaze the pan, and remove the skillet from the heat. Stir in 1 tablespoon of butter until it melts, and then cover the pan to keep the shrimp warm.
Add 1 cup of fat-free milk, 1/4 teaspoon of salt and 2 cups of water to a saucepan over medium-high heat, and bring the liquid to a boil. Reduce the heat, and add 1 cup of uncooked quick-cooking grits. Cook the grits for approximately five minutes, stirring constantly, until they are thick. Off of the heat, whisk in 4 ounces of shredded sharp cheddar cheese until it melts.
Divide the grits between six plates to serve, and top the grits with the shrimp, ham mixture and 1/2 cup of sliced green onions.