New Orleans Shrimp and Grits - Authentic Cajun Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
924 kcal
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Course
Main Course
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Cuisine
Cajun
New Orleans Shrimp and Grits - Authentic Cajun Recipe
Description
New Orleans Shrimp and Grits - Authentic Cajun Recipe starts with classic stone-ground grits simmered in water and whole milk until tender, then enriched by folding in shredded Romano cheese. Meanwhile, shrimp heads are sautéed in butter to extract flavorful fat, which adds a deep red hue and foundation for the sauce. Peeled shrimp cook briefly in a sauce made from garlic, butter, Worcestershire, beer, and a blend of Cajun spices and herbs. The shrimp are cooked just until pink and tender.
The grits provide a creamy, cheesy base with a mild, comforting texture, while the shrimp offer a savory and aromatic contrast. This dish serves well as a hearty lunch or dinner, showcasing authentic Southern flavors. It pairs nicely with a simple green salad or crusty bread.
For authentic flavor, using head-on shrimp is recommended to achieve the signature deep flavor from the sautéed heads, although headless shrimp can substitute with some loss of depth. This recipe highlights the importance of seasoning and timing in preparing shrimp to avoid overcooking.
Ingredients
Grits
- 1 cup grits stone-ground
- 2 cups water
- 2 cups milk whole
- 1 cup Romano cheese shredded
Shrimp
- 1 tablespoon butter for sauteing shrimp heads
- 2 pounds Shrimp heads on are preferred, large
- 1/4 pound butter
- 1 tablespoon garlic minced
- 2 tablespoons Worcestershire sauce
- 1/2 cup beer Budweiser, Abita, or other light tasting beer
- 1 tablespoon Cajun seasoning
- 1 teaspoon crab boil preparation
- 1 teaspoon Shrimp
- 1 teaspoon crawfish
- 1/2 teaspoon thyme leaves
- 1/8 teaspoon oregano
- 1/2 teaspoon rosemary leaves crushed
- 5 tablespoons butter for finishing dish
Instructions
Grits
- Add 1 cup of grits to 2 cups of water and 2 cups of milk. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add cheese just before serving, and stir through until the cheese has just melted.
Shrimp
- Rinse shrimp in cold water. Pinch off heads and place heads in a large skillet with 2 tablespoons of butter. Sauté shrimp heads until the fat in the heads melts and the oil turns red in color. Remove heads.
- While the shrimp heads are sauteing, peel and devein the shrimp.
- In a large skillet add the 1/4 pound of butter and garlic over medium heat until the garlic becomes fragrant. Add Worcestershire Sauce, crab boil, and Cajun seasoning, thyme, oregano, and rosemary. Add the beer and stir.
- When the sauce begins to bubble, add the shrimp. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute more and remove shrimp.
- Continue to cook the sauce until it reduces by 1/3, then remove from the stove. Add the 5 tablespoons of butter and stir until the butter melts into the sauce. The sauce should be thick now.
To Serve
- Divide grits into 4 equal portions in 4 bowls. Add shrimp equally to each portion. Add sauce equally to each bowl.
Notes
- Use head-on shrimp for the most authentic flavor, as the fat from the heads adds depth to the sauce.
- If only headless shrimp are available, the dish will still work but with less richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 924 kcal
% Daily Value*
| Calories | 924kcal | 46% |
| Carbohydrates | 42g | 14% |
| Protein | 62g | 124% |
| Fat | 54g | 83% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 715mg | 238% |
| Sodium | 2586mg | 108% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2480IU | 50% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 764mg | 76% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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