Cajun Shrimp with Cheddar Grits (Print version)
Creamy cheddar grits paired with spicy Cajun shrimp in a savory pan sauce rich with flavor.
# Ingredient List:
→ Cheddar Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 2 tablespoons unsalted butter
04 - 1 cup sharp cheddar cheese, grated
05 - 1/2 cup whole milk
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 small bell pepper, finely diced
14 - 2 green onions, thinly sliced
15 - 1 tablespoon lemon juice
16 - 2 tablespoons parsley, chopped
# How To Make It:
01 - Bring chicken broth to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and simmer for 20–25 minutes, stirring occasionally, until thickened and tender.
02 - Stir in butter, cheddar cheese, milk, salt, and black pepper until the mixture is creamy and smooth. Cover and keep warm.
03 - Pat the shrimp dry and coat evenly with Cajun seasoning.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until just opaque. Remove and set aside.
05 - Add remaining butter to the skillet. Sauté garlic and bell pepper for 2 minutes until softened.
06 - Return shrimp to the skillet. Add lemon juice and half the green onions, stirring until shrimp are coated in the sauce.
07 - Spoon creamy grits into serving bowls. Top with shrimp and pan sauce. Garnish with remaining green onions and parsley.
# Expert Advice:
01 -
- The spicy shrimp sauce gets soaked up by the grits in a way that feels like a warm hug
- It comes together faster than you think, making it perfect for weeknight comfort food
02 -
- Dont rush the grits, they need time to absorb the liquid and become creamy without getting gummy
- Pat the shrimp really dry before seasoning or the spices wont stick properly
03 -
- Grate your own cheese instead of buying pre-shredded, it melts so much better into the grits
- Keep the warm grits covered with a lid while you cook the shrimp so they dont form a skin