Cajun Spiced Shrimp Grits (Printable)
Savory cheddar grits paired with spicy Cajun shrimp and fresh scallions create a flavorful Southern dish.
# What You Need:
→ For the Grits
01 - 4 cups water
02 - 1 cup stone-ground grits
03 - 1 cup sharp cheddar cheese, shredded
04 - 4 tablespoons unsalted butter
05 - 1/2 cup whole milk
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ For the Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 2 tablespoons olive oil
12 - 2 cloves garlic, minced
13 - 1 tablespoon lemon juice
14 - 2 tablespoons chopped fresh parsley
15 - 2 scallions, thinly sliced
→ Optional Garnishes
16 - Extra shredded cheddar cheese
17 - Hot sauce
18 - Chopped fresh parsley
# Steps:
01 - Bring water to a boil in a medium saucepan. Whisk in grits, reduce heat to low, and simmer for 15-20 minutes, stirring frequently until thickened and creamy.
02 - Stir in butter, milk, salt, pepper, and shredded cheddar cheese until melted and smooth. Keep warm over very low heat, stirring occasionally to prevent sticking.
03 - Season peeled and deveined shrimp with Cajun seasoning and smoked paprika, tossing thoroughly to ensure even coating on all sides.
04 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2 minutes. Flip and cook 1-2 minutes longer until just opaque and cooked through.
05 - Add minced garlic to the skillet and cook for 30 seconds, stirring constantly. Remove from heat and toss with lemon juice and chopped fresh parsley.
06 - Spoon creamy grits into serving bowls. Top with Cajun-spiced shrimp, sprinkle with sliced scallions, and add extra cheddar or hot sauce as desired.
# Expert Advice:
01 -
- The Cajun seasoning gives the shrimp a restaurant-quality crust that you'd swear came from a professional kitchen
- Stone-ground grits transform into something impossibly creamy without any heavy cream in sight
- It's the kind of meal that makes people ask for seconds before they've even finished their first bowl
02 -
- Stone-ground grits can be finicky and sometimes require more liquid than the package suggests, so keep extra water handy
- Overcooked shrimp becomes rubbery fast, so pull them from the heat the moment they turn opaque throughout
03 -
- Keep your grits warm over very low heat while you cook the shrimp, stirring occasionally to prevent a skin from forming
- Pat your shrimp completely dry before seasoning them, or they'll steam instead of sear in that hot oil