Pin it This dish combines succulent shrimp seasoned with bold Cajun spices, pan-seared to tender perfection. It rests over a bed of creamy, sharp cheddar grits cooked low and slow until velvety smooth. Fresh lemon juice and parsley add brightness, while optional garnishes like green onions and extra cheese bring added flavor. Quick to prepare, it's a comforting plate inspired by Southern American cuisine, balancing spicy, cheesy, and fresh elements in each bite.
The first time I had shrimp and grits was at this tiny hole-in-the-wall in Charleston where the cook winked at me and said you're gonna want extra napkins. He was right. The combination of spicy shrimp against that creamy cheese backdrop stopped me mid-conversation. I've been chasing that feeling ever since.
Last winter my friend Sarah came over after a terrible week at work. I made this for dinner and we stood at the counter eating straight from the skillet, not even bothering with plates. She told me later it was the first thing that made her feel human again.
Ingredients
- Stone-ground grits: I've tried instant and they just don't have that satisfying texture. The coarse grind gives you something to actually bite into.
- Sharp cheddar cheese: Please grate it yourself. The pre-shredded stuff has anti-caking agents that keep it from melting properly into the grits.
- Large shrimp: I like the 16-20 count per pound size. Anything smaller feels like you're just chasing them around the pan.
- Cajun seasoning: If you make your own, toast the whole spices first. It completely changes the depth of flavor.
- Smoked paprika: This is the secret ingredient that gives you that smoky background note without actually firing up a smoker.
- Whole milk: I know 2 percent works but whole milk gives the grits that restaurant-quality silkiness.
Instructions
- Get your grits going first:
- Bring your water and salt to a rolling boil, then slowly whisk in the grits while the water is moving. If you dump them in all at once you'll get lumps that never quite dissolve.
- Let them simmer gently:
- Keep the heat low and stir often, scraping the bottom of the pan. Twenty minutes of attention here makes the difference between good and great grits.
- Make them creamy:
- Stir in the butter first, then the milk and cheese. The dairy should go in off the heat so everything melts together into this velvety pool.
- Season your shrimp:
- Toss them in a bowl with all those spices until they're evenly coated. Let them sit for about five minutes so the seasoning really clings to the shrimp.
- Sear them hot and fast:
- Get your skillet ripping hot over medium-high. You want that sizzle immediately. Don't crowd the pan or they'll steam instead of sear.
- Watch for the curl:
- They're done when they turn pink and start to curl slightly. Overcooked shrimp is tragic and rubbery. Two to three minutes per side max.
- Finish with bright notes:
- Pull the pan off the heat and hit everything with that lemon juice and parsley. It cuts through all that richness perfectly.
Pin it This recipe has become my go-to for comfort food that still feels fancy. The way the spicy shrimp juices mingle with the cheese grits at the bottom of the bowl is pure magic.
Making It Your Own
Sometimes I'll swap half the water for chicken broth if I want extra depth. Other times I'll dice up some andouille sausage and cook it with the shrimp for a double protein situation. Both ways work beautifully.
The Heat Factor
Cajun seasoning heat levels vary wildly between brands. I always start with less than I think I need and taste as I go. You can always add more heat but you can't take it back.
Serving Suggestions
A simple green salad with a vinaigrette cuts through the richness nicely. Some crusty bread for sopping up extra sauce never hurts either.
- Try a crisp white wine like Sauvignon Blanc to balance the spice
- Keep hot sauce on the table for the brave souls who want more heat
- Lemon wedges make for easy extra brightness if you want it
Pin it There's something about this dish that turns a regular Tuesday into a occasion. Maybe it's the way it looks so impressive but comes together so quickly.
Recipe FAQs
- → What type of grits works best for this dish?
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Stone-ground grits are ideal for a creamy texture and rich flavor that complements the bold spices.
- → Can I adjust the spice level of the shrimp?
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Yes, simply reduce or omit the cayenne pepper for milder heat or add more for extra kick.
- → How do I achieve perfectly cooked shrimp?
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Cook shrimp in a hot skillet for 2–3 minutes per side until pink and opaque, ensuring tenderness without overcooking.
- → Are there alternatives to cheddar cheese in the grits?
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Sharp cheddar provides classic flavor, but aged gouda or pepper jack can offer a different creamy twist.
- → What garnishes pair well with this dish?
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Fresh parsley, thinly sliced green onions, and extra shredded cheddar add color and enhance overall flavor.
