Cajun Shrimp with Cheddar Grits (Print)
Spicy shrimp paired with creamy, sharp cheddar grits and a flavorful pan sauce.
# What You Need:
→ 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 grits, reduce heat to low, and simmer for 20–25 minutes, stirring occasionally until thickened and tender.
02 - Stir butter, cheddar cheese, milk, salt, and black pepper into cooked grits until creamy and smooth. Cover and keep warm.
03 - Pat shrimp dry with paper towels, then toss evenly with Cajun seasoning to coat.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side until just opaque. Remove and set aside.
05 - Add remaining butter to the skillet. Sauté garlic and diced bell pepper for 2 minutes until softened.
06 - Return shrimp to skillet with lemon juice and half the green onions. Stir until coated in pan sauce. Remove from heat.
07 - Spoon creamy grits into serving bowls. Top with Cajun shrimp and pan sauce. Garnish with remaining green onions and chopped parsley.
# Expert Advice:
01 -
- The spicy shrimp and velvety grits create that perfect restaurant quality contrast that makes you feel like you are eating somewhere special
- Everything comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
- Stone ground grits require patience and frequent stirring or they will stick and burn, ruining the entire dish
- Dry shrimp sear beautifully while damp shrimp steam and turn rubbery, so take the time to pat them thoroughly
- Sharp cheddar matters because mild cheese disappears into the grits without contributing much flavor impact
03 -
- Let your seasoned shrimp sit for 10 minutes before cooking so the spices really penetrate the meat
- Room temperature grits reheat more evenly than cold ones straight from the refrigerator