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!

Course Main

Cuisine Cajun, Creole, Southern

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 690kcal

Author Imma

Equipment

1 Large skillet
1 Saucepan

Ingredients

Cajun Shrimp

5 thick slices bacon, chopped
1-1½ pounds (450-680g) extra large or jumbo shrimp, peeled and deveined
1 teaspoon (5g) Cajun seasoning salt
2 teaspoons (10g) garlic, minced
1 teaspoon (2g) smoked paprika
½ cup (93g) red bell pepper, diced
2 tablespoons (8g) parsley, chopped
2 green onions, thinly sliced
¼ cup (60ml) or more broth (or stock)
½ lemon (optional)
salt and pepper

Grits

2 cups (475ml) water
3 cups (710ml) milk or water or sub with water
1 bay leaf
salt to taste
1 cup (150g) quick grits
3-4 tablespoons (42-56g) unsalted butter
1-2 cups (113-226g) white sharp cheddar cheese (preferably smoked)

Instructions

Cajun Shrimp

In a large skillet over medium heat, sauté bacon until brown and crisp (3-5 minutes).
Remove bacon from skillet and transfer to a plate. Leave about 3 tablespoons of bacon drippings in the pan.
Add a tablespoon of oil or butter to the pan, followed by shrimp. Season with Cajun seasoning salt, and sauté shrimp for 3-4 minutes. Set aside.
Add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add about ¼ cup of broth (adjust to preference). Continue cooking for another 3 minutes.
Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crispy bacon, and adjust the seasonings with salt and pepper.
Remove the mix from the heat and serve over your grits.

Grits

Bring the water, milk, bay leaf, and salt to a boil in a heavy saucepan.
Gradually whisk in the grits until you have added them all 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.
Reduce heat and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened (about 15 minutes).
Remove grits from heat, and add butter and cheese. Stir with a whisk until the 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!

Notes

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.
For extra creamy grits, you can stir in a tablespoon or two of heavy cream at the same time you add your cheese.
For thicker grits, reduce the water by a cup. Then add more if it gets too thick.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition