Cajun Shrimp Sharp Cheddar (Print version)

Bold Cajun-spiced shrimp served atop creamy cheddar grits with garlic, bell pepper, and fresh herbs.

# Ingredient List:

→ Grits

01 - 4 cups water
02 - 1 cup stone-ground grits
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup whole milk

→ Cajun Shrimp

08 - 1 pound large shrimp, peeled and deveined
09 - 2 teaspoons Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter
15 - 2 cloves garlic, minced
16 - 1 small bell pepper, diced
17 - 2 green onions, sliced
18 - Juice of 1/2 lemon

→ Garnish

19 - Fresh parsley, chopped
20 - Extra sliced green onions

# How To Make It:

01 - Bring water to a boil in a medium saucepan. Whisk in grits, reduce heat to low, and simmer for 20–25 minutes, stirring frequently, until thick and creamy.
02 - Stir in butter, milk, salt, and pepper. Add shredded cheddar and mix until fully melted and smooth. Cover and keep warm.
03 - Toss shrimp with Cajun seasoning, smoked paprika, garlic powder, and cayenne if desired, ensuring even coating.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Cook shrimp 2 minutes per side until pink and opaque. Remove and set aside.
05 - Add garlic and bell pepper to the same skillet. Sauté 2–3 minutes until softened.
06 - Return shrimp to skillet with lemon juice and half the green onions. Toss to combine, then remove from heat.
07 - Spoon creamy grits into bowls. Top with Cajun shrimp and vegetables. Garnish with parsley and remaining green onions.

# Expert Advice:

01 -
  • The grits achieve that elusive silkiness that makes you close your eyes on the first spoonful.
  • The shrimp cook in minutes but taste like they absorbed hours of Louisiana sunshine and spice.
02 -
  • If your grits are lumpy, you added them to water that was not boiling hard enough or you stopped stirring too soon.
  • Shrimp release water as they cook, so crowding the pan creates a sad steamed situation instead of proper caramelization.
03 -
  • Warm your serving bowls while the shrimp cook so the grits do not cool instantly upon contact.
  • Save a handful of cheese to sprinkle on top rather than stirring it all in, the visual of melting cheddar draws people to the table faster than any dinner bell.

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