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 Southern

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 690kcal

Author Imma

Equipment

Large skillet
Saucepan

Ingredients

Cajun Shrimp

5 thick slices bacon, chopped
1 -1½ pound (454 - 680 g) shrimp, (extra large or jumbo) peeled and deveined
1 teaspoon (5 g) Cajun salt
2 teaspoons (10 g) garlic, minced
1 teaspoon (2 g) smoked paprika
½ cup (93 g) red bell pepper, diced
2 tablespoons (8 g) parsley, chopped
2 green onions, thinly sliced
¼ cup (63 ml) broth, or more (stock works, too)
½ lemon (optional)
salt and pepper

Grits

2 cups (480 ml) water
3 cups (720 ml) milk, or sub with water
1 bay leaf
salt to taste
1 cup quick grits
3-4 tablespoons (42-56 g) unsalted butter
1-2 cups (113-226 g) white sharp cheddar cheese, preferably smoked

Instructions

Cajun Shrimp

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).
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.
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.
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.

Grits

Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil.
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. This will take you about 15 minutes.
Then remove grits from heat; add butter and cheese. 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!

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 through.
For extra creamy grits, you can stir in a tablespoon or two of heavy cream at the same time you add your cheese.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition