Week 33 – Cajun: Cheddar Grits & Cajun-spiced Langoustine Pizza

For this week’s Cajun-themed challenge, I decided to play on a basic shrimp and grits dish, splashing in some Cajunspices and substituting in langoustines for kicks. The resulting pizza was straightforward and delicious.

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I began by prepping cheesy grits using milk, butter, black pepper, cheddar & cornmeal. The use of cornmeal Instead of true grits I realize negates the credibility of the dish but I stopped caring the moment these “grits” turned out to be super yummy and satisfying, thanks to the abundance of milk, butter and cheese.

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Langoustines were tossed in a Cajun spice made up of paprika, cayenne, dried thyme, garlic salt, white and black pepper.
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The pizza was built on a light tomato sauce base, which complements the flavors with its bright, umami offerings. Mozzarella, langoustines and grits made up the toppings with green onions to finish the dish.
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The pizza was looking mighty fine before its time in the oven.
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And still afterwards, despite looking suddenly like a meatball pie.
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To pair with the seafood and spice, Australian Semillon, a fresh, low-alcohol white wine, was cracked even before the pizza was done and enjoyed for its refreshing white fruit and pepper mineralogy. It’s a great summer sipper but additionally it supports of range of flavors on the pizza without even trying for the spotlight.
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Together, the two made for a light meal with hedonistic hits of cheesy grits. Pretty dope.
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