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.

Course Breakfast, brunch, Main Course

Cuisine American, Cajun, New Orleans, Southern

Keyword Cajun Shrimp and Grits Recipe, grits recipe, southern grits, stone ground grits

Prep Time 20

Cook Time 40

Servings servings

Calories 598kcal

Author Bon Appeteach

Ingredients

Cheese Grits

1 cup Stone Ground Grits instant grits can be substituted
2 tbsp Butter
2.5 cups Chicken Broth
1 cup Heavy Cream
1 tbsp Tomato Paste
1/2 cup Cheddar Cheese freshly grated works best
1 tsp Creole Seasoning
1/2 tsp Smoky Paprika
1/2 tsp Black Pepper

Cajun Shrimp

1 lb Jumbo Shrimp peel, devein, and remove tails
1/2 tsp Creole Seasoning
1/2 tsp Paprika
1/2 tsp Oregano
6 strips Bacon diced
1 tbsp Butter
1 tbsp Tomato Paste
1 tbsp Lemon Juice
2 tsp Worcestershire 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

Quick grits work as a substitute for stone-ground grits.

Nutrition