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This Cajun Shrimp and Grits Will Transport You to New Orleans
I still remember the first time I had shrimp and grits. It wasn’t in some fancy, high-end restaurant with tiny portions.
It was in a loud, joyful, hole-in-the-wall spot in the French Quarter. The air was thick with humidity and the sound of a distant jazz trumpet.
That first bite was a revelation. Creamy, cheesy grits, topped with spicy, savory shrimp and a sauce that had a deep, soulful flavor. It tasted like home, even though I was hundreds of miles away from mine.
I spent years trying to recreate that feeling in my own kitchen. This recipe is the result. It’s not just food; it’s a mood, a memory, a mini-vacation in a bowl.
What You’ll Need
The magic starts with good ingredients. Don’t skimp on the quality here, especially the shrimp and the grits. They are the stars of the show.
For the Cheesy Grits:
- 1 cup stone-ground grits (not instant)
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
For the Cajun Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional, or more)
- Fresh parsley and sliced green onions for garnish
Pro Tips
Over the years, I’ve made every mistake possible. Here are a few shortcuts to perfection I learned the hard way.
- Whisk Like You Mean It: When you first add the grits to the liquid, they will want to clump. Whisk constantly for the first minute or two. This breaks up any potential lumps and guarantees creamy, smooth grits.
- The Shrimp Rule: Shrimp cook in a flash. We’re talking 2-3 minutes. The second they turn pink and curl into a “C” shape, they’re done. An overcooked shrimp is a rubbery, sad shrimp.
- Taste at the End: Different Cajun seasoning brands have wildly different salt levels. Wait until the very end to taste your sauce and grits before adding any extra salt.
- Stone-Ground is Worth It: Instant grits are fast, but stone-ground grits have a superior texture and corn flavor that makes a huge difference. They take longer, but the payoff is immense.
Kitchen Tools Checklist
You don’t need a professional kitchen, just a few trusty tools.
| Tool | Purpose |
|---|---|
| Large Skillet | Cooking the shrimp and sauce. |
| Medium Saucepan | For making the grits. |
| Whisk | Essential for lump-free grits. |
| Cutting Board & Knife | For all your chopping needs. |
Substitutions and Variations
Feel free to play around with this recipe. Cooking should be creative!
- Add Sausage: For a smokier, richer flavor, brown some sliced Andouille sausage before you cook the veggies and add it back in with the shrimp.
- Different Cheese: Smoked gouda or pepper jack cheese are fantastic swaps for cheddar in the grits.
- Veggie Boost: Sliced mushrooms or okra can be added with the “holy trinity” (onion, bell pepper, celery) for extra flavor and texture.
- Creamier Sauce: Stir in a few tablespoons of heavy cream into the shrimp sauce at the very end for a richer finish.
Make-Ahead Tips
You can prep parts of this dish ahead of time to make dinner a breeze.
The shrimp sauce can be made completely up to two days in advance. Just store it in the fridge and reheat it gently on the stove. You can then cook the shrimp fresh and add them to the simmering sauce.
Grits are always best made fresh, as they can get very firm when refrigerated.
How to Make Cajun Shrimp and New Orleans Grits
Let’s get cooking. The process is straightforward. Just follow the steps, and you’ll be fine.
Step 1: Cook the Grits
In the medium saucepan, bring the milk and 2 cups of chicken broth to a simmer over medium heat. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 20-25 minutes, whisking occasionally, until thick and tender.
Step 2: Start the Veggies
While the grits cook, heat 1 tablespoon of olive oil and 1 tablespoon of butter in the large skillet over medium heat. Add the chopped onion, bell pepper, and celery. Cook, stirring often, until softened, about 5-7 minutes.
Step 3: Season and Cook Shrimp
Pat your shrimp dry and toss them with 1 tablespoon of Cajun seasoning. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Push the veggies to one side, add the shrimp to the empty side in a single layer, and cook for 1-2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
Step 4: Build the Sauce
Pour the 1/2 cup of chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in the fire-roasted tomatoes, Worcestershire sauce, and hot sauce. Bring to a simmer and cook for 5 minutes to let the flavors meld.
Step 5: Finish Everything
Once the grits are cooked, turn off the heat and stir in the 4 tablespoons of butter and the shredded cheddar until melted and creamy. Season with salt and pepper to taste. Stir the cooked shrimp back into the sauce. Taste the sauce and add more Cajun seasoning or salt if needed.
Step 6: Serve
Ladle a generous amount of cheesy grits into a bowl. Top with the shrimp and sauce. Garnish with fresh parsley and sliced green onions. Serve immediately.
Dietary Info & Meal Planning
Here’s how to make this dish work for you and your dinner table.
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | ~30g |
| Fat | ~28g |
| Carbohydrates | ~45g |
*Note: This is an estimate and can vary based on specific ingredients used.
Diet-Specific Swaps
- Lower Carb: Swap the corn grits for cauliflower grits. Simply steam and mash cauliflower with butter, cheese, and a little cream.
- Dairy-Free: Use a dairy-free butter alternative, oat milk or almond milk for the grits, and your favorite dairy-free shredded cheese.
- Gluten-Free: The recipe is naturally gluten-free, but always double-check your Cajun seasoning and chicken broth to ensure they are certified GF.
Meal Pairing Suggestions
This dish is a full meal on its own, but if you want to round it out, a simple green salad with a vinaigrette or some crusty bread for sopping up the sauce works beautifully.
Tips for Leftovers and Storage
Leftovers are fantastic, but there’s a trick to it.
Store the grits and the shrimp sauce in separate airtight containers in the refrigerator for up to 3 days. Grits will become a solid block when chilled.
To reheat, spoon the grits into a saucepan with a splash of milk or broth and heat on low, stirring until creamy again. Reheat the shrimp sauce in a separate pan just until warm.
Frequently Asked Questions
Q1. My grits are lumpy! What happened?
Ans: This usually happens if you add the grits too quickly to the liquid or don’t whisk enough at the beginning. A good, constant whisk for the first minute is your best defense against lumps.
Q2. Can I use frozen shrimp?
Ans: Absolutely. Just make sure they are fully thawed before you start. You can thaw them overnight in the fridge or in a colander under cold running water.
Q3. What exactly is the “holy trinity” in Cajun cooking?
Ans: It’s the classic flavor base of Cajun and Creole cuisine, consisting of onion, bell pepper, and celery. It’s similar to the French mirepoix, but with bell pepper instead of carrots.
Wrapping Up
There you have it. A dish that’s more than just a recipe; it’s a little piece of New Orleans culture and comfort that you can create right in your own kitchen.
The creamy, savory grits combined with the spicy, flavorful shrimp is a match made in culinary heaven. It’s perfect for a special weekend dinner or when you just need a meal that feels like a big, warm hug.
I hope you give it a try. If you do, come back and leave a comment below. I’d love to hear how it turned out for you or if you added your own special twist!
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