Creamy Cajun Shrimp and Grits Recipe
Amazingly flavorful creamy Cajun shrimp and grits is a great southern classic recipe. This comforting dish features cheesy grits topped with sauteed Cajun shrimp, crispy bacon, and smooth, creamy Cajun sauce.
Servings: 4
Calories: 848kcal
Ingredients
Cheesy Grits:
- 1 cup stone-ground grits
- 2 cups water
- 2 cups chicken stock or broth
- 2 tbsp unsalted butter
- 5 oz cheddar cheese
- salt to taste
Cajun Shrimp:
- 1 lb peeled and deveined shrimp
- 1 tbsp avocado or olive oil
- 1 tbsp lime juice about 1/2 lime
- 1 tbsp Cajun seasoning
- 1 tsp sweet paprika or regular
Cajun Cream Sauce:
- 1/2 lb raw bacon diced
- 1 tbsp unsalted butter
- 1/2 yellow onion diced
- 2 jalapenos diced
- 2-3 garlic cloves pressed
- 1/3 cup chicken broth
- 3/4 cup heavy whipping cream
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1 tsp coarse salt more or less to taste
- 2 tbsp chopped green onion as topping
Instructions
Marinate the Shrimp:
- Combine peeled and deveined shrimp in a mixing bowl and mix it with lime juice, oil, Cajun seasoning and paprika. Set aside and let the shrimp marinate while starting grits.(Note: most Cajun seasonings already include salt, so you may or may not need to add a little more salt.)
Cheesy Grits:
- Bring water and chicken broth to boil in a medium pot and season with salt. Stir in grits and lower heat to low heat.
- Cover and cook for about 20-25 minutes. Stir every 5 minutes or so to prevent lumps from forming and make sure to get the bottom and edges of the pot.
- Once cooked, take off heat and stir in butter and grated cheddar cheese until melted and smooth.
Shrimp and Sauce:
- While grits is cooking, cook shrimp and sauce.
- Preheat the pan over medium heat and add butter and diced bacon pieces. Cook bacon until the fat is completely rendered.
- Take the bacon bits out and set them aside.
- Add shrimp to the pan with leftover bacon grease and sauté them until shrimp turn pink and opaque, flip each one and sauté until pink and opaque on that side. (It will take 2-3 minutes, depending on the size of the shrimp.)
- Take the shrimp out and set them aside.
- Add diced onion and jalapenos to the pan and sauté until soft and browned. Stir in pressed garlic and sauté a few seconds, until fragrant.
- Slowly pour in the chicken broth and scrape the pan to deglaze it.
- Lower the heat and stir in the heavy whipping cream and seasoning. Cook for a couple more minutes, stir slowly. Take off heat.
- To assemble the shrimp and grits, divide the cheesy grits among the bowls, add shrimp on top, pour sauce over everything and top it off with crispy bacon and green onions.
Notes
- Add sausage – Andouille, Creole hot sausage, smoked pork sausage, or another pork sausage. (NOT breakfast sausage or Italians sausage.) Start cooking sausage a couple of minutes before the shrimp.
- Heavy whipping cream – heavy whipping cream is the best option for a rich cream sauce but if you have to, you can substitute half and half. Just note, it will be a little thinner sauce.
- Storing – store leftover shrimp grits in an airtight food storage container, in the refrigerator for 2-3 days.
- Reheating – you can simply reheat individual portions in the microwave. Note that shrimp are very easy to overcook and they will be rubbery, so it’s important to reheat in short increments. Reheat in 30 second increments until just heated through, stir and flip the shrimp in between.
Nutrition
Calories: 848kcal | Carbohydrates: 42g | Protein: 24g | Fat: 65g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1456mg | Potassium: 489mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2966IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 2mg