Cajun Shrimp Cheesy Grits (Printable)
Creamy cheddar grits paired with spicy Cajun shrimp and a rich pan sauce, full of bold Southern flavors.
# What You Need:
→ For the Cheddar Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 2 tablespoons unsalted butter
04 - 1 cup sharp cheddar cheese, grated
05 - 1/2 cup whole milk
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 small bell pepper, finely diced
14 - 2 green onions, thinly sliced
15 - 1 tablespoon lemon juice
16 - 2 tablespoons parsley, chopped
# Steps:
01 - Bring chicken broth to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally until thickened and tender.
02 - Stir butter, cheddar cheese, milk, salt, and black pepper into the cooked grits until melted and smooth. Cover and keep warm over low heat.
03 - Pat shrimp completely dry with paper towels, then toss evenly with Cajun seasoning to coat.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until just opaque and curled. Remove shrimp from pan and set aside.
05 - Add remaining butter to the same skillet. Sauté garlic and diced bell pepper for 2 minutes until softened and fragrant.
06 - Return shrimp to the skillet. Add lemon juice and half the green onions. Toss until shrimp are evenly coated in the pan sauce. Remove from heat immediately.
07 - Spoon creamy grits into serving bowls. Top with Cajun shrimp and pan sauce. Garnish with remaining green onions and chopped parsley.
# Expert Advice:
01 -
- The spicy, smoky shrimp sauce gets soaked up by the creamiest grits youve ever made
- This dinner comes together in under 45 minutes but tastes like it simmered all day
02 -
- Grits will thicken up as they sit, so have a splash of warm milk ready to loosen them right before serving
- Do not overcook the shrimp or they will turn rubbery, they only need a few minutes per side
03 -
- Use a cast-iron skillet if you have one, it gives the shrimp a better sear and retains heat beautifully
- Room temperature shrimp cook more evenly than cold ones straight from the fridge