Cajun Shrimp and Grits

My adventures have inspired some of my favorite recipes including Blackened Chicken Alfredo, Pecan Pralines, and the Blackberry Bourbon Smash.

Inspired by my culinary adventures, today’s recipe is a nod to a dish I once served in a high-end restaurant: shrimp over cheesy grits with andouille gravy. I skipped the andouille gravy for simplicity without sacrificing flavor. Perfect for a quick weeknight dinner or to impress guests at a dinner party.

Ingredients and Notes

The full recipe ingredients and quantities plus instructions are in the recipe card at the bottom of this post. Here’s an overview and notes on specific ingredients.

Shrimp. Choose the largest, fattest shrimp you can find. I recommend either colossal (16/20 per pound) or jumbo (21/25 per pound). Leave the tails on to prevent the ends from becoming rubbery.

Cajun Seasoning. I make my own, but you can use store bought. However, store bought tends to have much more salt so make sure to balance that out with unsalted butter or not over salting your food.

Flavorful cheeses. White grits don’t have much flavor on their own, so I use a mix of parmesan and sharp cheddar for my cheese grits. It’s amazing!

Stone Ground White Grits. For a traditional dish such as this, I usually use white corn grits because they are milder in taste and better highlight the cheesy flavor. You can find them in the breakfast aisle near Cream of Wheat or Oatmeal.

Milk + Chicken Stock. This gives so much more flavor than using water in your grits, but it can be skipped if you don’t have. It is important to note that a 14.5 ounce can of stock is slightly less than the 2 cups of liquid required. Therefore, if you only have a can, add 3 tablespoons of either milk or water.

Quick Grits vs Stone-Ground

The only difference between these two is how finely ground they are. Quick grits, also called Instant grits, are ground finer. This gives them a smoother texture and slightly shorter cook time.

Stone Ground Grits are coarser and take a few minutes longer. I generally prefer stone-ground grits to pair with savory or salty dishes. The texture and creaminess pair well and grip onto the shrimp, mixing well.

How to make the BEST Grits

Truth be told, I didn’t grow up with a fondness for grits. In my opinion, they tasted like paper.

That all changed when I learned the art of adding toppings. From jam to gouda cheese, grits are a versatile vehicle. Savory grits made with sharp cheese is something you must try if you haven’t had the pleasure.

Here’s a few tips to help you make the BEST GRITS:

• Go Slow and Low. This is key to having creamy grits because it allows the grits to slowly release their starch. In fact, like rice, you can turn off the heat after it reaches a brisk boil to make sure they don’t burn. It will take a bit longer, but the consistency will be perfect.
• White vs Yellow Corn Grits. Yellow grits have more of a corn taste to them, where as white corn grits are milder.
• Whisk occasionally. Make sure to whisk your grits throughout the cooking process. This helps to prevent clumps.
• Use Vegetable Stock or Chicken Broth. This adds flavor and richness to your cheese grits.
• If your grits begin to look dry, add a splash of HOT water and turn off the heat. 

You’ll know your grits are ready when they look creamy and thick, and no longer have a gritty texture, just like photo 1 above.

Tips for Cooking Cajun Shrimp

I go pretty in depth on how to cook shrimp in my blackened shrimp recipe if you need more information. Here is how it generally flows visually:

• Don’t dry the shrimp. The crust will stick better while cooking if you don’t pat the shrimp dry and then let them rest a few minutes to allow the spices to absorb the juice.
• The shrimp should be cold. This helps the shrimp cook more evenly because we are cooking over high heat.
• Leave the tails on for cooking. This will help protect the thinner tail area from overcooking.
• A good crust is essential. Don’t shake off the excess.
• Make sure to fully heat the pan up. These cook fast and you want that heat to penetrate.

What to serve with Cajun Shrimp and Grits?

This recipe is perfectly fine on its own as a meal because it is very rich and filling. I added some pan roasted onions and peppers, so it’s well rounded by itself. However, here are some items that may be typically served:

• Breakfast and brunch foods. Bacon, pancakes, country ham, and biscuits.
• Vegetable Sides. Since shrimp and grits are so rich, I tend to stick to simpler steamed vegetables, roasted green beans, grilled zucchini.
• Greens. I don’t personally eat traditional greens like collard, mustard, or turnip greens but they are a favorite among many southerners.