Cajun Shrimp and Grits Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
670 kcal
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Course
Main Course
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Cuisine
Cajun
Cajun Shrimp and Grits Recipe
Description
The Cajun Shrimp and Grits Recipe brings together two Southern classics into a hearty dish. The grits are slowly simmered in broth and milk until tender and creamy, then enriched with butter, shredded cheddar, salt, and pepper for rich flavor and texture. The shrimp preparation starts by crisping finely chopped thick-cut bacon to render flavorful drippings, followed by sautéing onion, bell pepper, and garlic in that base with Cajun seasoning for bold spice.
The seasoned shrimp are cooked just until opaque and combined with the aromatic vegetable mixture. The dish is served by spooning the spicy shrimp and vegetable mixture over the creamy grits, topped with chopped green parts of green onion and fresh parsley for brightness. Lemon juice may be added optionally to balance richness.
This meal offers a satisfying combination of creamy, cheesy grits and flavorful, spicy shrimp with smoky bacon. It suits breakfast or dinner and showcases key Southern ingredients and seasonings. Attention to regular stirring during grits cooking ensures smooth texture without clumping.
Storing shrimp and grits separately in airtight containers extends freshness up to four days. Both components freeze well for up to two months if packed properly. The recipe encourages using a homemade Cajun or blackened seasoning blend for best control of flavor and spice.
Ingredients
- 3 1⁄3 cups chicken broth divided
- 1 cup milk whole
- 1 cup grits stone ground white
- 3 tablespoons butter salted
- ½ cup cheddar cheese shredded
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper
- 5 trips Bacon finely chopped, thick-cut
- 1 pound Shrimp peeled, deveined, large
- 2 ½ teaspoons Cajun seasoning
- ½ onion finely chopped, medium sweet
- 1 bell pepper seeded and finely chopped, small red
- 3 garlic finely minced, cloves
For Serving
- ¼ cup green onion green parts only, chopped
- ¼ cup parsley chopped fresh flat-leaf
- lemon juice optional, fresh
Instructions
- For the Grits: Add 3 cups of the broth and 1 cup milk to a medium pot and bring to a boil over high heat. Stir in the grits and bring back to a boil. Once boiling, cover the pot with a lid and reduce heat to medium-low. Simmer for 20-25 minutes, or until the liquid has been absorbed and the grits are soft and tender, stirring every 5-10 minutes to prevent clumping. Remove the pot from the stove and stir in the butter, cheddar cheese, 1 teaspoon salt, and ¼ teaspoon black pepper.
- For the Shrimp: Add the chopped bacon to a large cast-iron skillet over medium heat. Cook for 8-10 minutes, or until crispy. Line a plate with a paper towel. Transfer the bacon to the prepared plate. Leave 2 tablespoons of bacon drippings in the pan and discard the rest.
- Return the skillet, with the bacon drippings, to medium heat. Add the onion and bell pepper to the skillet and cook for 3-4 minutes, or until tender, stirring often. Mix in the garlic and ¼ teaspoon salt. Continue cooking for another 30 seconds, or until fragrant.
- Pat shrimp dry and sprinkle all over with the Cajun seasoning. Use your fingers to press the seasoning into the shrimp so that it adheres.
- Push vegetables to one side of the skillet and add the shrimp in a single layer. Cook for 2 minutes, flip, and continue cooking for another 1-2 minutes more, or until the shrimp turn opaque and their tails begin to curl.
- Pour in the remaining 1⁄3 cup broth and scrape up any browned bits from the bottom of the skillet. Add the bacon back into the skillet and cook for 1-2 more minutes, or until heated through.
- Divide the shrimp and grits evenly between 4 bowls. Top each with 1 tablespoon of green onions, 1 tablespoon of chopped parsley, and a squeeze of fresh lemon juice, if desired.
Notes
- Stir grits frequently during cooking to prevent clumping.
- Use a homemade or preferred Cajun seasoning blend; adjust salt and spice level accordingly.
- Store cooked grits and shrimp separately in airtight containers; refrigerate up to 4 days.
- Freeze each component in freezer-safe containers for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 47g | 16% |
| Protein | 37g | 74% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 235mg | 78% |
| Sodium | 5346mg | 223% |
| Potassium | 734mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 2752IU | 55% |
| Vitamin C | 47mg | 52% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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