Here’s a rich and flavorful Cajun Shrimp and Grits recipe — creamy, buttery grits topped with smoky, spicy shrimp. Classic Southern comfort with bold Cajun flair.
Ingredients (Serves 4)
For the Grits:
- 1 cup stone-ground grits
- 4 cups chicken broth (or water + salt)
- 1 cup milk (optional for creamier texture)
- 3 tbsp butter
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper, to taste
For the Shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1–1½ tbsp Cajun seasoning
- 4 slices bacon, chopped
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 1 small bell pepper, diced
- 2–3 cloves garlic, minced
- ½ cup chicken broth
- 1 tbsp lemon juice
- 1 tbsp butter
- Optional: chopped green onions or parsley for garnish
Instructions
1. Cook the Grits
Bring broth (and milk if using) to a boil.
Slowly whisk in grits. Reduce heat to low and simmer 20–25 minutes, stirring occasionally.
Stir in butter and cheddar. Season to taste. Keep warm.
2. Season the Shrimp
Toss shrimp with Cajun seasoning. Set aside.
3. Cook the Bacon
In a large skillet over medium heat, cook bacon until crispy.
Remove bacon and set aside, leaving drippings in the pan.
4. Sauté Vegetables
In the bacon drippings, cook onion and bell pepper 3–4 minutes.
Add garlic and cook 30 seconds.
5. Cook the Shrimp
Add shrimp to the skillet. Cook 2–3 minutes per side until pink and opaque.
Pour in chicken broth and simmer 2 minutes to create a light sauce.
Stir in butter and lemon juice.
6. Assemble
Spoon creamy grits into bowls.
Top with shrimp mixture and sprinkle with crispy bacon and green onions.
Tips for the Best Flavor
- Use stone-ground grits for authentic texture.
- Don’t overcook shrimp — they cook fast!
- Add a splash of heavy cream to the sauce for extra richness.
- Want more heat? Add a pinch of cayenne or a dash of hot sauce.
If you’d like, I can also give a New Orleans–style version with andouille sausage and a thicker Cajun cream sauce.
