Cajun Shrimp with Cheddar Grits

The first time I had shrimp and grits was at a tiny hole-in-the-wall in Charleston, where the cook told me his secret was loving the grits more than the shrimp. I didnt understand until I made this version at home on a rainy Tuesday and watched my husband lick the bowl clean. Something about that creamy, cheesy base holding up to spicy, garlicky shrimp just makes sense in your soul.

Last winter my sister came over after a terrible breakup and I made this for her. She took one bite, tears streaming down her face, and said, Okay, Im going to be fine. Food has this way of reaching us when nothing else can.

Ingredients

• Stone-ground grits: These take longer but give you that creamy, textured bite that instant grits can never replicate
• Low-sodium chicken broth: Using broth instead of water adds depth and seasoning from the start
• Sharp cheddar cheese: The sharpness cuts through the richness and adds that punchy flavor we want
• Whole milk: Makes the grits impossibly creamy without being heavy
• Large shrimp: Peeled and deveined saves time and lets the seasoning really cling to the shrimp
• Cajun seasoning: The backbone of this dish, bringing heat and that signature Southern flavor
• Unsalted butter: We use this in both the grits and the shrimp for layers of richness
• Fresh garlic: Minced nice and small so it melts into the pan sauce
• Bell pepper: Finely diced adds sweetness and texture to contrast the heat
• Fresh lemon juice: Brightens everything and cuts through the butter and cheese

Instructions

Make the creamy grits:

Bring the chicken broth to a boil in a medium saucepan, then slowly whisk in the grits like youre trying to avoid any lumps at all. Reduce heat to low and let it bubble gently, stirring occasionally, until the grits are tender and thickened, about 20 to 25 minutes.

Finish the grits:

Stir in the butter, cheddar cheese, milk, salt, and pepper until everything melts together into something that looks like pure comfort. Cover and keep warm while you make the shrimp.

Season the shrimp:

While the grits work, pat the shrimp completely dry with paper towels, then toss them with the Cajun seasoning until every piece is evenly coated.

Sear the shrimp:

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Add the shrimp and cook for 2 to 3 minutes per side until theyre just pink and opaque, then remove them from the pan and set aside.

Build the pan sauce:

Add the remaining butter to the same skillet and toss in the garlic and diced bell pepper, cooking for about 2 minutes until softened and fragrant. Return the shrimp to the pan, add the lemon juice and half the green onions, and stir until everything is coated in that buttery sauce.

Plate it up:

Spoon those creamy grits into bowls and top with the Cajun shrimp and all that pan sauce. Sprinkle with the remaining green onions and chopped parsley, then serve immediately while the grits are still hot and the shrimp are sizzling.

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This recipe has become my go-to when friends come over and I want to serve something that feels special but doesnt stress me out. Theres something about putting a bowl of shrimp and grits in front of someone that just makes them feel taken care of.

Make It Your Own

Ive tried adding andouille sausage sometimes when I want it heartier, or tossing in some spinach at the end to wilt into the sauce. The beauty of this dish is that it takes well to whatever you have in the fridge or whatever mood youre in.

Getting the Grits Right

The trick to perfectly creamy grits is stirring them often enough that they dont stick to the bottom, but not so much that they become gluey. You want them to bubble gently, not aggressively boil, and you might need to add a splash more milk or broth if they get too thick before theyre done cooking.

What to Serve Alongside

This dish is pretty filling on its own, but if youre feeding a crowd or want to stretch it, some simple sides work beautifully. A crisp green salad with a bright vinaigrette cuts through the richness, and sautéed collard greens with a little vinegar make it feel like a proper Southern feast.

• Crusty bread for soaking up the extra sauce
• A cold glass of Sauvignon Blanc or light beer
• Hot sauce on the table for the heat lovers

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Every time I make this now, I think about that cook in Charleston and how right he was that loving the grits matters most. Hope this recipe brings you as much comfort as its brought my kitchen table.

Recipe FAQs

→ How do I achieve creamy grits?

Simmer stone-ground grits slowly in chicken broth, stirring often until thickened. Adding cheddar cheese, butter, and milk at the end creates a smooth, creamy texture.

→ What is the best way to cook Cajun shrimp?

Coat shrimp with Cajun seasoning, then sauté in olive oil and butter over medium heat until just opaque, about 2-3 minutes per side, to keep them tender and flavorful.

→ Can I substitute ingredients for dietary needs?

Yes, using vegetable broth instead of chicken broth makes it pescatarian-friendly. Adjust spices for heat preference and check cheese options if avoiding dairy.

→ How to make the pan sauce more flavorful?

Sauté garlic and diced bell pepper in butter, then add lemon juice and some green onions to the shrimp. This creates a vibrant, savory pan sauce that complements the dish.

→ What sides pair well with this dish?

Collard greens, a crisp salad, or a chilled Sauvignon Blanc enhance the bold flavors and provide a balanced meal experience.

→ Is this dish gluten-free?

It is gluten-free when using certified gluten-free grits and broth. Always verify labels to avoid hidden gluten sources.