Cajun Shrimp and Grits
This creamy Cajun shrimp and grits recipe is made with Cajun seasoned shrimp, smoked bacon, and cheesy grits. This classic Southern comfort food is packed with flavor, easy to make, and perfect for any meal!
Servings: 6
Calories: 388kcal
Ingredients
Cajun Shrimp
- 18 jumbo shrimp peeled and deveined- about 1 pound
- 1½ Tablespoons Cajun seasoning
- 2 pieces bacon cut into ⅓ inch pieces
- 2 Tablespoons unsalted butter
- ⅓ cup white onion diced
- ⅓ cup green bell pepper diced
- 2 cloves garlic minced
- 1 lemon juiced
- fresh parsley minced
Cheese Grits
- 1½ cup chicken broth low sodium
- 1½ cup whole milk
- ½ teaspoon kosher salt
- 1 cup stoneground grits
- ¼ cup unsalted butter
- ¾ cup sharp cheddar cheese shredded
- ¼ cup grated parmesan cheese
Instructions
Cajun Shrimp
- Coat the shrimp with the Cajun seasoning and set aside.
- In a cast iron pan or heavy skillet, cook bacon over medium heat until brown. Transfer the bacon to a plate and reserve for later. Drain fat.
- Add the butter to the pan. Once melted add the shrimp. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes. Move shrimp to a plate to stop the cooking process.
- Add the peppers and onions, sauté for 2 minutes. Add the garlic and cook for 30 seconds.
- Turn the heat up to high. Add the lemon juice. Scrap up the brown bits with a metal spatula.
- Serve the shrimp over the grits, spoon on the sauce, and top with the bacon bits and the parsley.
Cheese Grits
- In a medium saucepan, combine chicken broth and milk, and bring to a simmer over medium heat. Stir in salt, then gradually add grits, stirring until well mixed.
- Cover, reduce heat to low, and cook for 45 to 50 minutes. Remove the lid, stir, and continue cooking for 1-2 more minutes until grits are tender. Turn off heat, add butter and cheese, stirring until smooth.
Notes
- Different types of grits (regular, quick cooking etc) have different cooking times. Adjust the liquid-to-grits ratio and cooking time according to packageing instructions.
- This recipe was tested using my homemade Cajun seasoning blend. I HIGHLY recommend you use this blend as most store-bought seasonings are too salty and lack the depth of flavor of this blend. This makes more than is needed for the recipe. Store the rest in a airtight container for several months.
Cajun Seasoning Blend
3 tablespoons smoked paprika1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons kosher salt
1 teaspoon ground white pepper
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper
½ teaspoon dried basil
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