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.
Course Breakfast, Main Course
Cuisine Cajun, New Orleans
Keyword Cajun Shrimp and Grits Recipe
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Servings 4servings
Calories 598kcal
Author Bon Appeteach
Ingredients
Cheese Grits
1cupStone Ground Grits instant grits can be substituted
2tbspButter
2.5cupsChicken Broth
1cupHeavy Cream
1tbspTomato Paste
1/2cupCheddar Cheesefreshly grated works best
1tspCreole Seasoning
1/2tspSmoky Paprika
1/2tsp Black Pepper
Cajun Shrimp
1lbJumbo Shrimppeel, devein, and remove tails
1/2tspCreole Seasoning
1/2tspPaprika
1/2tspOregano
6stripsBacondiced
1tbspButter
1tbsp Tomato Paste
1tbspLemon Juice
2tspWorcestershire Sauce
Chives, Parsley, or Green Onions garnish
Instructions
Cheese Grits
In a pot over medium heat, add the butter and let it melt. Then pour in the chicken stock and increase the heat to medium-high and bring it to a simmer.
Pour in the stone ground grits and stir slowly and reduce the heat to medium-low.
Add in the tomato paste, creole seasoning, paprika, and black pepper. Continue to cook the grits on low heat until they are tender and soft, stirring occasionally. Stone ground grits can take 30-40 minutes to cook.
Whisk in the heavy cream and then turn off the heat but leave the pot on the burner. Slowly add in a few handfuls of the shredded cheese and whisk it in so it combines and melts without separating.
Test taste the grits and adjust any seasonings and set it aside to prepare the shrimp.
Cajun Shrimp
Prepare the shrimp by peeling, deveining, and removing the tails. Pat the shrimp very dry with paper towels.
In a bowl, coat the shrimp in the creole seasoning, paprika, and oregano.
Heat a large skillet to medium heat and add in the diced raw bacon. Cook until golden brown and remove the bacon to a paper towel lined plate. Keep the bacon grease in the pan.
Add the seasoned shrimp to the bacon fat in the pan and cook for 3-4 minutes, sauteing until the shrimp is no longer translucent and is cooked. Remove the shrimp from the pan temporarily and return the pan to the burner.
To any remaining fat and browned bits, add the butter, lemon juice, Worcestershire sauce, and tomato paste, and scrape the bottom with a spatula to get off any flavor. Add the shrimp back in and coat it in the sauce.
Serving
Place a serving of grits into a bowl and then add a serving of the shrimp over the top.
Garnish with the cooked, crispy bacon and chives or other herbs.
Serve and enjoy!
Notes
Quit grits work as a substitute for stone-ground grits.