Cajun Shrimp Cheddar Grits (Print version)

Savory Cajun shrimp atop smooth cheddar grits for a rich, satisfying Southern dish.

# Ingredient List:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon fresh lemon juice
07 - 2 tablespoons chopped fresh parsley

→ Cheddar Grits

08 - 1 cup stone-ground grits (not instant)
09 - 4 cups water or low-sodium chicken broth
10 - 1 cup sharp cheddar cheese, shredded
11 - 2 tablespoons unsalted butter
12 - 1/2 cup whole milk
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper

→ Garnish (optional)

15 - Sliced green onions
16 - Extra cheddar cheese

# How To Make It:

01 - Bring water or chicken broth to a boil in a medium saucepan. Whisk in the grits and reduce heat to low. Cook, stirring frequently, for 20–25 minutes or until thick and creamy.
02 - Stir in butter, milk, salt, pepper, and cheddar cheese until the cheese is melted and the grits are smooth. Cover and keep warm.
03 - While the grits cook, toss the shrimp with Cajun seasoning until evenly coated.
04 - Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side, or until just pink and opaque.
05 - Add garlic and cook for 30 seconds until fragrant. Stir in butter and lemon juice. Remove from heat and sprinkle with chopped parsley.
06 - Spoon cheddar grits into bowls. Top with Cajun shrimp and drizzle with pan juices. Garnish with green onions and extra cheddar if desired.

# Expert Advice:

01 -
  • The spicy Cajun shrimp against cool creamy grits is the kind of flavor contrast that makes you close your eyes after every bite
  • Stone-ground grits make all the difference here, giving you that authentic Southern texture that instant versions just cant replicate
  • This comes together in 40 minutes but tastes like something you'd wait hours for at a restaurant
02 -
  • Never walk away from grits once they start cooking because they'll stick to the bottom of the pan and develop this burnt taste you cannot fix
  • Room temperature shrimp sear so much better than cold ones, giving you that gorgeous golden exterior instead of turning gray and steaming in their own moisture
  • If your grits get too thick while keeping warm, whisk in another splash of milk rather than water because you want to maintain that rich, creamy consistency
03 -
  • The pan juices are pure gold, so don't skip drizzling them over the finished dish, that's where all the garlicky buttery lemon flavor lives
  • If your Cajun seasoning seems too mild, add a pinch of cayenne directly to the shrimp before cooking for an extra kick that cuts through the rich grits

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