Cajun Shrimp and Grits Recipe 

Enjoy this classic Cajun Shrimp and Grits recipe, where succulent shrimp are seasoned with authentic Cajun spices and served over creamy, buttery grits for a hearty and flavorful Southern meal. Perfect for breakfast or brunch, this easy-to-follow recipe promises to delight your taste buds and add a spicy kick to your dining experience.

Why This Recipe Works:

• Versatility: This recipe is incredibly adaptable. Whether you’re using andouille sausage, bell peppers, or experimenting with different types of grits, you can make this dish your own.
• Flavorful: With ingredients like Creole seasoning, fresh parsley, and juicy shrimp, this dish packs a lot of flavor into every bite.
• Comforting: There’s something about the combination of spicy shrimp and creamy grits that just feels like a hug in a bowl. It’s the perfect comfort food for any day of the week.

Supplies Needed:

• Medium Pot
• Large Skillet 
• Mixing Bowl
• Measuring Cups & Spoons
• Paper Towels 

Ingredients:

For The Grits-

• Stone-Ground Grits (instant grits work as well)
• Chicken Broth or Chicken Stock plus a cup of water 
• Tomato Paste 
• Heavy Cream
• Shredded Cheddar Cheese
• Salt
• Pepper 

For The Shrimp-

• Jumbo Shrimp (I recommend to peel, devein, remove the tails for this recipe)
• Olive Oil
• Paprika
• Italian Seasoning Blend (or sub with just oregano)
• Creole Seasoning (like Tony Chachere’s or use my homemade Cajun BBQ dry rub)  
• Bacon (make sure to save the fat)
• Butter
• Tomato Paste
• Lemon Juice
• Worcestershire Sauce
• Hot Sauce (tabasco – optional) 
• Chives, Green Onions, or parsley (to garnish)

How To Make Cajun Shrimp And Grits:

Cheese Grits:

Grits are the creamy counterpart to your spicy shrimp. While quick grits can work in a pinch, stone-ground grits are the way to go for that authentic taste and texture. Begin by bringing chicken broth (or chicken stock) and a cup of water to a boil in a medium saucepan. Whisk in your grits to avoid lumps, then reduce the heat to medium-low and cook until thick and creamy, stirring occasionally. I like to incorporate tomato paste, creole seasoning, and smoky paprika into the grits.

Once your grits are nearly done, stir in heavy cream, freshly shredded cheddar cheese, a bit of salt (if needed), and black pepper for that cheesy goodness. If you’re feeling adventurous, adding a bit of parmesan cheese can introduce an extra layer of flavor. The key here is to cook your grits on medium-low heat to ensure they stay creamy and don’t stick to the bottom of the pot. Remove them from the heat while you prepare the shrimp.

Cajun Shrimp:

For the best results, I recommend using fresh, large shrimp (but frozen and defrosted shrimp work here too). Take the time to peel, devein, and remove the tails; this prep work will pay off with every bite. Season your shrimp with a blend of paprika, Italian seasoning (or oregano if you’re in a pinch), and Creole seasoning for that signature spicy Cajun kick. Tony Chachere’s is a great choice here.

Cooking the shrimp is where things get interesting. Start by frying some diced bacon in a medium saucepan until crisp. Not only does this step promise delicious bacon for garnishing later, but the bacon drippings are essential for cooking your shrimp mixture to perfection. Remove the bacon and let it rest on a paper towel, but keep those flavorful drippings in the pan.

Add your seasoned and prepared shrimp to the bacon grease. Cook over medium-high heat until the shrimp are pink and cooked through. This is where the magic happens: the bottom of the pan will be full of delicious bits that add a ton of flavor to your shrimp mixture. Remove the shrimp and return the pan to medium heat.

To the pan build a quick sauce by adding a little butter and working the brown bits and then stir in some tomato paste. For an extra touch, a splash of lemon juice and Worcestershire sauce can elevate the taste to new heights. When the sauce comes together stir the shrimp back in off the heat so it’s coated. 

Bringing It All Together:

Now, for the grand finale: spoon those creamy, cheesy grits onto your plate and top with the spicy, flavorful shrimp mixture. Garnish with crisp bacon, fresh chives (or other green herbs, etc), and a sprinkle of hot sauce or Tabasco sauce if desired.

Storing and Reheating:

Leftover shrimp and grits can be stored in an airtight container in the refrigerator for up to two days. To reheat, simply warm the shrimp and grits separately over medium heat, adding a little chicken broth or water to the grits if they’ve thickened up too much in the fridge.

Frequently Asked Questions:

More Cajun and Creole Recipes To Try:

Easy Smoked Shrimp

Chicken and Chorizo Jambalaya

Muffuletta Sliders