Cajun Shrimp and Grits
A bold and comforting Southern staple featuring zesty, spice-kissed jumbo shrimp, crispy bacon, and velvety cheddar grits ready in just 25 minutes.
Ingredients
The Creamy Grits
- 1 cup quick grits not instant
- 3 cups milk for maximum creaminess
- 2 cups water
- 1 bay leaf
- 3-4 tbsp unsalted butter
- 1-2 cups white sharp cheddar smoked variety recommended
Cajun Shrimp & Aromatics
- 5 slices thick bacon chopped into bite-sized pieces
- 1-1.5 pounds jumbo shrimp peeled and deveined
- 1 tsp Cajun seasoning low-sodium preferred
- 2 tsp garlic freshly minced
- 1 tsp smoked paprika
- 0.5 cup red bell pepper finely diced
- 1/4 cup chicken or vegetable broth for deglazing
- 2 tbsp fresh parsley finely chopped
- 2 stalks green onions thinly sliced
- 0.5 lemon optional for finishing
Instructions
- In a heavy-bottomed saucepan, combine water, milk, bay leaf, and salt. Bring to a boil over medium-high heat.
- Lower heat and slowly whisk in the grits. Cover and simmer for about 15 minutes, stirring occasionally until thick and velvety.
- In a large skillet, fry chopped bacon until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate, keeping the fat in the pan.
- Season shrimp with Cajun seasoning. Sauté in the bacon fat for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, sauté red bell pepper and garlic for 2 minutes. Stir in smoked paprika, parsley, and half the green onions.
- Pour in broth to deglaze, scraping up brown bits. Simmer for 3 minutes. Return shrimp and bacon to the pan and toss with a squeeze of lemon.
- Remove bay leaf from grits. Stir in butter and shredded cheddar until melted. Serve the shrimp mixture over the creamy grits.
Notes
If the grits stiffen up, whisk in a splash of warm milk. Watch your shrimp closely—pull them off the heat as soon as they form a 'C' shape to avoid toughness.