Cajun Shrimp and Grits – Immaculate Bites

Where Do Grits Come From?

Grits are ground white or yellow corn and coarsely ground for a toothier texture. This native American grain has become a standard gluten-free staple in many pantries. People made the corn’s nutrition more available through a lye process, and then called it hominy.

In the Southern part of the U.S., grits (ground hominy) are enjoyed savory or sweet. But one of my favorite ways to have comfort food grits is to pair them with Cajun shrimp for dinner. 

But before you run off to the store to buy a bag, please check out the type of grits your recipe calls for. I used quick grits for ease of cooking and finer texture for this recipe, but you could use less processed stone-ground grits. And you may like my recipe for just plain grits.

What You Need for Cajun Shrimp and Grits

1. Bacon – Do we need an explanation of this tasty ingredient? This guy is even good in a chocolate cake.
2. Seasonings – Garlic, onion, and Cajun seasonings make this shrimp and grits recipe worth its weight in gold. Adjust amounts to your tastes.😉
3. Shrimp – These guys are some of my favorite seafood because they’re more affordable than lobster. They are sweet, juicy, and tasty on top of silky grits. You could use crawfish or crab for a delicious twist.
4. Milk enhances the creaminess, but you could replace it with water or broth. If you want a dairy-free version without sacrificing milk, neutral-flavored nut milk will work fine.
5. Grits – The star player in this recipe is so filling and nourishing. Sometimes, I use quick or instant grits to save time, but coarsely ground polenta also works in a pinch.
6. Cheese – The distinctive umami flavor of this dairy product is amazing. Smoked cheddar cheese is the best, but you can omit it if you prefer.

How to Make Cajun Spiced Shrimp and Grits

• Saute the Bacon – Heat a large skillet over medium heat, and fry bacon until brown and crisp (3-5 minutes). Remove bacon from skillet and transfer to a plate. Some bacon drippings will be left in the pan (about 3 tablespoons). (Photos 1-2)
• Saute the Shrimp – Add a tablespoon of oil or butter to the pan, followed by peeled and deveined shrimp. Then season with Cajun salt, and sauté shrimp for 3-4 minutes. Set aside. (Photo 3)
• Seasonings – Add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add about ¼ cup of broth or more – adjust to preference. Continue cooking for another 3 minutes. (Photo 4)
• Cook the Shrimp – Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crisp bacon, and adjust the seasonings with salt and pepper. Remove the mix from the heat and serve over your grits.
• Heat the Liquids – Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil. (Photo 5)
• Add the Grits – Gradually whisk in the grits until you have added the whole thing to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from heat while getting rid of lumps.
• Simmer – Reduce heat and cook grits at barely a simmer, covered, frequently stirring, until water is fully absorbed and grits thickened (about 15 minutes). Then remove grits from heat; add butter and cheese. (Photo 6-8)
• Serve – Stir with a whisk until the cheese melts. Assemble the dish by placing the grits at the bottom of a shallow bowl, then the Cajun shrimp and sauce on top. Enjoy piping hot!

Note: Add about two tablespoons of cream cheese for extra creaminess.

Tasty Twists

1. Cheese Swap – Adding smoked Gouda makes it even more comforting and amps up a classic cheese grits recipe
2. Sausage or Ham – Bacon makes everything better, but so do sausage and ham. My favorite is andouille sausage. So add some in for a meat lover’s feast
3. More Toppings – You could top your cheesy grits with other proteins instead of shrimp, like grilled chicken or salmon. Yum!
4. I love the rustic feel of stone-ground grits, and they’re better for you, too. They do take a little longer to cook, and they can be hard to come by. Your best bet would be a health-food store or Amazon

Recipe Notes

1. For more flavor, replace the water with chicken or vegetable stock.
2. Remember that this recipe is best cooked low and slow. You don’t want to scorch the pan before your grits are cooked.
3. For extra creamy grits, stir in a tablespoon or two of heavy cream when adding your cheese.

Make-Ahead and Storage

You can make this Cajun shrimp and grits recipe ahead for a quick and easy weeknight dinner. Cook your shrimp according to the instructions, then let them cool and store them in an airtight container in the fridge.

Do the same with your grits. It’s best to keep them separate and use them within a couple of days—ditto on the leftovers.

Simply add milk or stock when reheating grits over low heat on the stovetop while stirring it occasionally. Melt in more cheese if desired. While the grits are warming up, reheat the shrimp in a pan on low, occasionally stirring until heated through.

What to Enjoy With Cajun Shrimp and Grits

Cajun shrimp and grits already make a fantastic meal combination. But if you want to add more, that’s perfectly fine. Something on the lighter side, like these dinner rolls to sop up all the goodness, is outstanding. 

You can also have fried okra with remoulade sauce on the side or a tossed salad with some lemon vinaigrette. These collard greens and vinegar coleslaw fit the bill.

More Comfort Food Recipes to Try

1. Jambalaya
2. Southern Fried Chicken
3. Baked Mac and Cheese
4. Easy Coleslaw

By Imma

Watch How to Make It

[adthrive-in-post-video-player video-id=”SFS3WcrD” upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Cajun Shrimp and Grits” description=”Cajun Shrimp and Grits- Creamy Grits  with Cajun Shrimp , a Southern Classic Elevated! With Bold and Spicy Seasonings .  Guaranteed to Please!”]

This post was first published in December 2016 and has been updated with additional tips, gorgeous photos, and a video