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Restaurant-Quality Cajun Shrimp and Grits

Close-up of a hearty serving of Cajun shrimp and grits, featuring plump, seasoned shrimp over creamy grits, garnished with green onions.
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Make impressive Southern comfort food at home with this recipe for creamy, cheesy grits topped with spicy Cajun shrimp in a savory sauce.

Ingredients

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  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 4 tablespoons unsalted butter, divided
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (like Tabasco or Crystal)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Prepare the Grits: In a medium saucepan, bring the water or broth and milk to a boil. Slowly whisk in the grits. Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring frequently to prevent sticking.
  2. Finish the Grits: Once the grits are tender, remove from heat. Stir in the cheddar cheese, Parmesan cheese, 2 tablespoons of butter, salt, and pepper until smooth and creamy. Keep warm.
  3. Prepare the Shrimp: Pat the shrimp dry. Toss the shrimp with Cajun seasoning, salt, and pepper.
  4. Sauté Vegetables: In a large skillet over medium heat, add the olive oil and 1 tablespoon of butter. Add the onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Cook the Shrimp: Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of butter to the empty side. Add the seasoned shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  6. Make the Sauce: To the skillet with the vegetables, add the chicken broth, heavy cream, Worcestershire sauce, and hot sauce. Bring to a simmer and cook for 3 to 4 minutes, scraping up any browned bits from the bottom, until the sauce slightly thickens.
  7. Combine: Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for 1 minute to heat through.
  8. Serve: Spoon the cheesy grits into bowls. Top generously with the Cajun shrimp and sauce. Garnish with fresh parsley.

Notes

  • For extra richness in your cheesy grits, substitute half of the water with half-and-half.
  • If you prefer a milder flavor, reduce the amount of Cajun seasoning or omit the added hot sauce.
  • You can make the grits ahead of time and reheat them gently with a splash of milk before serving.

Nutrition

Find it online: https://cookingbycarla.com/cajun-shrimp-and-grits-recipe/