Cajun Shrimp and Grits – Creamy, soul-satisfying grits are topped with juicy, bold, and spicy, Cajun-seasoned shrimp. An elevated classic Southern comfort food guaranteed to please!
Spring fades, summer winds down, fall knocks down the front door, and soon enough, it’s the merry holiday season. It’s a fast-paced cycle with people spending their days and weeks shopping, cooking, cleaning, and partying. It really never ends, does it?
But for now, let’s slow down and take a deep breath. And let’s be grateful and make the most of whatever our life blesses us with by enjoying this ever comforting Shrimp and Grits recipe.
Contents…What You Need |
Where Do Grits Come From?
Grits are ground white or yellow corn, and they are coarsely ground for a toothier texture. Hominy is a traditional corn product used in many cultures, and grits are usually ground hominy.
In the Southern part of the U.S., grits are a staple that can be served savory or sweet. But one of my favorite ways to have comfort food grits is to pair them with Cajun shrimp for dinner.
But before you run off to the store to buy a bag, please check out the type of grits your recipe calls for. I used quick grits for ease of cooking and finer texture for this recipe, but you could use less processed stone-ground grits. And you may like my recipe for just plain grits.
What You Need for Cajun Shrimp and Grits
- Bacon – Do we need an explanation of this tasty ingredient? This guy is even good in a chocolate cake.
- Seasonings – Garlic, onions, and Cajun seasonings make this shrimp and grits recipe worth its weight in gold. Adjust amounts to your tastes.😉
- Shrimp – These guys are some of my favorite seafood because they’re more affordable than lobster. They are sweet, juicy, and fabuliciosly comforting on top of silky grits. You could use crawfish or crab for a delicious twist.
- Milk – The creaminess is enhanced with milk, but you could replace it with water or broth. If you want a dairy-free version without sacrificing milk, neutral-flavored nut milk will work just fine.
- Grits – The star player in this recipe is so filling and nourishing. But you could use coarsely ground polenta in a pinch.
- Cheese – The distinctive umami flavor of this dairy product is amazing. Smoked cheddar is the best, but you can omit this ingredient if you prefer.
How to Make Shrimp and Grits
- Make the Bacon – In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Remove bacon from skillet and transfer to a plate. Some bacon drippings will be left in the pan (about 3 tablespoons). (Photos 1-2)
- Saute the Shrimp – Add about a tablespoon of oil or butter to the pan, followed by shrimp. Then season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside. (Photo 3)
- Add Seasonings – Then add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add about ¼ cup of broth or more – adjust to preference. Continue cooking for another 3 minutes. (Photo 4)
- Cook the Shrimp – Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crisp bacon, and adjust seasonings with salt and pepper. Remove the mix from the heat and serve over your grits.
- Heat the Liquids for the Grits – Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil. (Photo 5)
- Add the Grits – Gradually whisk in the grits until you have added the whole thing to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from heat while getting rid of lumps.
- Simmer Away – Reduce heat and cook grits at barely a simmer, covered, frequently stirring, until water is fully absorbed and grits thickened. This will take you about 15 minutes. Then remove grits from heat; add butter and cheese. (Photo 6-8)
- Final Touches – Stir with a whisk until cheese melts. Assemble the dish by placing the grits at the bottom of a shallow bowl, then the Cajun shrimp and sauce on top. Enjoy piping hot!
Note: Add about two tablespoons of cream cheese for extra creaminess.
Recipe Variations
Change up the Cheese – Adding smoked Gouda just makes it even more comforting and amps up this classic Cajun Shrimp and Grits recipe
Other Pork – And what’s not to love about bacon? HELLO!!! Bacon makes everything better, but hey, so does sausage and ham if you want to throw some in.
Different Toppings – You could top your cheesy grits with other proteins instead of shrimp, like grilled chicken or salmon. Yum!
Tips and Tricks
- For more flavor, you may replace the water with a stock.
- Remember that this recipe is best cooked low and slow. You don’t want to scorch the pan before your grits are cooked through.
- For extra creamy grits, you can stir in a tablespoon or two of heavy cream at the same time you add your cheese.
FAQs
If your grits didn’t turn out as thick as you expected them to be, don’t worry. They actually thicken a bit as they sit, absorbing the water or milk. Also, avoid using high heat or too much water. The usual ratio is 1 cup of grits to 4 cups of liquid. You could try straining the extra water off and cooking them for a minute or two longer.
That depends on how you want to eat them. All you need for basic grits is grits, water, and salt. Then you can get fancy by trading out the water with milk or broth. Milk and honey make an excellent breakfast. However, milk and broth make the perfect savory side dish. And then stirring in grated cheese for cheese grits just makes everything better.
1. Boil the liquid and pinch of salt
2. Whisk in the grits
3. Reduce heat and cook at barely a simmer
4. Remove from heat and let sit for 1-15 minutes, so it thickens
Wasn’t that easy? How can you not love eating this?
Yes, you can! I love the rustic feel of stone-ground grits, and they’re better for you, too. They do take a little longer to cook, and they can be hard to come by. Your best bet would be Amazon if you really want the stone-ground style.
Check out my Fish and Grits using stone-ground grits and this Cheese Grits.
Make-Ahead and Storage
You can make this Cajun shrimp and grits recipe ahead for a quick and easy weeknight dinner. Cook your shrimp according to the instruction, then let them cool and store them in an airtight container in the fridge.
Do the same with your grits. It’s best to keep them separate and use them within a couple of days—ditto on the leftovers.
To Reheat – Simply add milk or stock when reheating grits over low heat on the stovetop while stirring it from time to time. Melt in more cheese, if desired. While the grits are warming up, reheat the shrimp in a pan on low, occasionally stirring until heated through.
What to Serve with Shrimp and Grits
Cajun shrimp and grits already make a fantastic meal combination. But if you want to add more, that’s perfectly fine. Something on the lighter side like these dinner rolls to sop up all the goodness is outstanding.
You can also have fried okra with remoulade sauce on the side or a tossed salad with some lemon vinaigrette. These collard greens and vinegar coleslaw fit the bill.
More Comfort Food Recipes
When there’s just too much going on with your life, it’s time to whip up this Southern comfort Cajun Shrimp and Grits because there is NOTHING as comforting as this. Trust me! It will make your blues go away.
Enjoy!!
Watch How to Make It
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Heather says
I’ve never been a huge shrimp and grits fan until I tried this recipe! Absolutely delicious and so easy to make. Plus the whole family loves it, even my picky eater.
Immaculate Bites says
Woohoo! I love reading comments of picky eaters trying and loving a new recipe. Thank you, Heather! Reward your picky eater with some dessert from my 25 Insanely Good Summer Desserts, too. Enjoy!
K Sweet says
Oh my word—-this was delicious!! Much better than the fancy place that served them in the Before Times. I didn’t have a fresh red bell pepper, so I substituted a bit from a jar of fire-roasted red bell peppers. Also didn’t have fast-cooking grits, so used old fashioned. Thank you for sharing this!
Immaculate Bites says
Thank you for sharing, K Sweet! Try making my Grits Recipe, too ๐
Joyce says
My husband and I really enjoyed this. I didn’t have “Cajun seasonings” so I used seasoned salt with a pinch of cayenne pepper. I used apple smoked white cheddar cheese that I found at HEB (Carr Valley brand). I was delicious and so easy to make! Thank you!
Immaculate Bites says
Good alternative, Joyce! Thank you!
Dianne says
Amazing recipe, easy and tasty. The first time I made it I followed the recipe and it was delicious. Now, the Cajun Shrimp is my go to recipe and I just change up the grits with something lighter. I’ve used angel hair pasta, zucchini noodles, and pearl couscous (our favorite). Thank you for sharing your recipe.
Immaculate Bites says
And thank you for making this and adding your own touch to it, Dianne! ๐
Sharon says
I have never had grits before but this is my last Lenten recipe to cook this Friday. Iโm sure I will love this recipe since everything Iโve cooked from Imma is absolutely delicious! Thank you!
Immaculate Bites says
Let me know how it turns out, Sharon! Thank you ๐
Sharon says
Absolutely perfect!!!! Loved this recipe! Grits are my jam! Canโt believe I never tried them until now, Iโm hooked! Kids wouldnโt eat eat them so more for me and my husband. Thank you maโam for the recipe!
TERESA BAYLES says
I loved this recipe! I have always been intimidated by shrimp and grits but this was easy and so good!! I used frozen argentine red shrimp. Delicious!!!
Anna F. says
Perfection! Will make this again and again!
Angela says
So tasty! Followed the recipe exactly (except Cajun seasoning instead of Cajun salt, and regular cheddar instead of sharp for the grits). It was gobbled up. Will definitely make this again! Thanks so much!
Leah Wade says
What is Cajun Salt? Can I use sea salt instead?
ImmaculateBites says
Yes you can. Enjoy!
Liza Jones-Kanu says
This was such a delicious meal. I couldnโt find smoked. Cheddar , but did use smoked paprika on the shrimp. I used instant grits worked fine! Yummy
Imma Adamu says
Yay! I’m so glad to know that.
Chloe Boerner says
My family just devoured this! So delicious. Didnโt have smoked white cheddar (just regular white cheddar) and had to use regular paprika, but was still amazing. Thank you for this recipe!
ImmaculateBites says
Fabulous! Thanks for the feedback.
Melissa says
I made this recipe for one and really enjoyed it. Your recipe was easy to make and I had all the ingredients on hand so it was a spontaneous surprise. Thanks!
ImmaculateBites says
Great! Am so thrilled.
Kim says
This is my husband’s and my favorite shrimp and grits recipe. We have it all the time.
MG says
I made a couple of small changes – added a little celery, used 1/2 hot and 1/2 sweet paprika, added a little chopped onion and chopped jalapeno. Was outrageously delicious. Thanks for the recipe – it’s a keeper!
ImmaculateBites says
Glad it worked out well.
Shannon Bradley says
To clarify, there are 5 cups of liquid total? 3 c milk and 2 c water?
ImmaculateBites says
Yes it is.