Creamy Cajun Shrimp and Grits

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Creamy Cajun shrimp and grits, a classic Southern dish that’s been elevated with flavors of sweet smoky shrimp and cream Parmesan grits, and is perfect for breakfast, brunch, or even dinner.

The grits are creamy, buttery, and flavorful. The shrimp is seasoned with cajun seasoning, then pan-fried and ready in minutes. It’s amazing how this dish is full of flavors, yet so EASY to make! These are my favorite types of recipes.

INGREDIENTS FOR THE SHRIMP AND GRITS

Extra Large or Jumbo shrimp peeled and deveined
Bacon
Red Bell Pepper
Shallots
Garlic
Cajun seasoning
Smoked paprika
Salt and black pepper
Lemon juice
Olive oil
Yellow cornmeal
Parmesan cheese
Unsalted butter

COOKING THE CREAMY CHEESY GRITS

This recipe comes together pretty quickly so before you start cooking the shrimp, start on the grits. I love to use stone-ground grits because they have the best flavor and texture. You can make the grits following the package instructions. If you want to get your grits extra creamy; I would replace 1 cup of water with 1 cup of heavy cream.

Combine all your liquid in a saucepan and bring it to a simmer, then slowly add your grits while whisking. Continuously whisk the grits and it should thicken up after a few minutes. At this point, you can whisk in your parmesan cheese, and add some butter. This is what is going to take your grits to the next creamy level!

COOKING THE CAJUN SHRIMP

Shrimp cook very quickly, and only need about 2-3 minutes per side, depending on the size of your shrimp! For my shrimp and grits; I like to use an extra large or jumbo shrimp so about 3 minutes is what it would take to cook. Once your shrimp turn pink and start to curl up slightly, you’ll know they’re done. Overcooked shrimp is the worst, as it becomes very rubbery. Take care to not overcook the shrimp.

Season your shrimp with the cajun seasoning and smoked paprika. Be mindful that most cajun seasonings contain a high amount of sodium so you really won’t need to add any extra salt. Just be mindful to taste as you go. You’ll then fry the bacon, shallots, and peppers just until they soften and the bacon crisps; and then you’ll add the shrimp to the pan. Once the shrimp is cooked, you’ll be ready to eat! Just top the creamy cheesy grits with the cajun shrimp. Be sure to get everything from the pan including the juice on top of the grits. You don’t want to lose any of that flavor!

MORE CAJUN RECIPES

Cajun Shrimp Fried Rice

Cajun Shrimp Pasta

Fried Catfish and Spaghetti

Creamy Cajun Pork Chops

Cajun Fried Chicken and Waffles

Crock-Pot® Slow Cooker Cajun Red Beans and Rice

Cajun Lobster Tails

Creole Shrimp Mofongo

Creole Chicken Wings

Blackened Salmon with Mango Avocado Salsa

Creamy Cajun Shrimp and Grits

Yield: 4

Creamy Cajun shrimp and grits, a classic Southern dish that’s been elevated with flavors of sweet smoky shrimp and cream Parmesan grits.

Ingredients

For the Shrimp

1 -1 1/2 pounds Extra Large or Jumbo shrimp peeled and deveined
4 slices of applewood smoked bacon, chopped
1 red bell pepper, chopped
4 shallots, minced
3 large cloves of garlic, minced
1 tbsp Cajun seasoning
1/2 tbsp smoked paprika
salt and black pepper to taste
Juice of 1/2 lemon
olive oil

For the Grits

6 cups of water
1 tablespoon of minced garlic (3 cloves)
1½ cups yellow cornmeal
salt and pepper to taste
1½ cups of Parmesan cheese
3 tablespoons of unsalted butter

Instructions

For the Shrimp

Combine the olive oil, garlic, smoked paprika, Cajun seasoning, salt, and black pepper with the shrimp. Toss and make sure the shrimp is coated evenly.
Heat a large saute pan over medium-high heat. Add some olive oil and bacon and fry just until the bacon starts to brown.
Add the shallots and bell peppers and saute until the shallots become translucent and the bell peppers soften.
Add the marinated shrimp along with any of the marinade to the pan. Cook the shrimp, tossing regularly until the shrimp is pink and cooked through.
Squeeze lemon juice over the shrimp and garnish with parsley if desired.

For the Grits

For the grits, combine the water, garlic, and salt in a large saucepan and bring to a boil over high heat.
Reduce the heat to a simmer, and slowly add in the cornmeal, stirring constantly to prevent lumps and clumping. Simmer over very low heat for 3-4 minutes, stirring constantly until thickened.
Turn off the heat, and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
To serve, place the grits in a bowl and top with the shrimp and peppers.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 667Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 297mgSodium: 2914mgCarbohydrates: 63gFiber: 7gSugar: 13gProtein: 43g