Cajun Shrimp and Grits
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 people
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Calories
825 kcal
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Course
Main Course
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Cuisine
American
Cajun Shrimp and Grits
Description
The dish starts with quick-cooking grits simmered in water until thickened, then enriched with butter, sharp cheddar, Parmesan cheese, paprika, and hot sauce, which add creamy texture and a moderate spicy kick. Salt adjusts seasoning to taste, and the grits are kept warm until serving.
The shrimp are cooked alongside sliced white mushrooms in bacon drippings mixed with olive oil, which provides smoky depth. Bacon is fried separately until crispy and set aside. Garlic and white wine are added for aromatic and acidic notes, then lemon juice and scallions garnish the finished shrimp. The shrimp are cooked briefly to prevent toughness.
This dish is typically served with the shrimp spooned over the cheese-enriched grits, combining a smooth base with flavorful, tender seafood and vegetables topped with bacon bits for crunch. It works as a filling main course for lunch or dinner.
Careful timing is needed to avoid overcooked shrimp and maintain warm grits perfect for serving. Stirring before serving ensures even consistency.
Ingredients
- 4 cups water
- 1 cup grits quick cooking
- ¼ cup butter
- ¾ cups cheddar cheese sharp, shredded
- ½ cup Parmesan Cheese grated
- 1 ½ teaspoon paprika
- 2 teaspoons hot sauce (like Louisiana hot sauce)
- salt to taste
- 8 lices Bacon thick-cut, chopped
- 2 tablespoons olive oil
- 6 ounces white mushrooms sliced
- 1 ½ pounds Shrimp large, raw, peeled and deveined, tails on or off
- 3 garlic cloves, minced
- 3 tablespoons white wine dry
- 2 tablespoons lemon juice fresh
- 3 scallions sliced
Instructions
- In a medium saucepan over medium high heat, bring 4 cups of water to boil. Gradually whisk in the grits. Reduce the heat to medium heat and simmer, stirring occasionally, until thickened, about 5 – 6 minutes.
- Whisk in the butter, cheddar cheese, Parmesan, paprika, hot sauce and ¾ teaspoons of salt. Mix until all ingredients are well combined. Keep the grits warm in a 200-degree F oven or on the stove top over low heat until ready to serve.
- Heat a large skillet over medium-high heat and cook the bacon, stirring occasionally until crispy. Transfer the bacon to a plate lined with paper towels.
- Reserve about 2 tablespoons of the bacon drippings in the skillet and discard the rest (or reserve it for later use).
- Add the oil to the skillet and mix it with the bacon drippings. Turn the heat to medium heat, when the oil/bacon drippings are hot, add the mushrooms and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Add the shrimp and cook, stirring occasionally until almost cooked through, about 3 minutes. Add the garlic, wine, lemon juice and season with salt to taste. Cook for about 1 minute or until the liquid has almost evaporated.
- Stir in the scallions and bacon. Serve immediately over warm grits.
Notes
- Use quick-cooking grits rather than instant for better texture and flavor.
- Remove shrimp promptly when they turn opaque to prevent overcooking and toughness.
- Keep cooked grits warm in a 200°F oven or on the stove top over low heat until ready to serve.
- Stir grits before serving to maintain a smooth consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 825 kcal
% Daily Value*
| Calories | 825kcal | 41% |
| Carbohydrates | 35g | 12% |
| Protein | 55g | 110% |
| Fat | 50g | 77% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 521mg | 174% |
| Sodium | 2516mg | 105% |
| Potassium | 509mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 15mg | 17% |
| Calcium | 707mg | 71% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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