With rich and creamy cheese grits and spiced shrimp, once you make this Cajun shrimp and grits recipe, it will be the only version you make ever again.
I love shrimp. It is my go-to seafood option - from shrimp piccata to teriyaki shrimp to smoked shrimp to tandoori shrimp.
But to me the king of shrimp dishes is shrimp and grits. A traditional dish that started in the Lowcountry of coastal South Carolina and Georgia and is usually served as breakfast, although we have it for dinner. It's rich, decadent and filling, but so worth it.
Why This Recipe Works
- Simmering the grits gently on low heat results in a wonderfully creamy texture, perfectly suited for this recipe.
- The inclusion of Parmesan in the grits contributes just the right touch of umami.
- The bacon adds a nice salty, fatty, meaty texture to the shrimp and grits.
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Ingredient Notes
- Cream sauce - The sauce adds just some additional richness which offsets some of the heat from the Cajun seasoning. However you can omit this is if you prefer.
- Grits - Use quick cooking grits for a hearty and authentic texture. Instant grits are a quicker option, but the texture may differ. Try using shrimp stock instead of water when cooking the grits for added depth of flavor.
- Heavy cream - Adds flavor and creaminess to the grits.
- Cheese - For the grits, Parmesan adds richness and umami flavor. Adjust the quantity based on your taste preferences.
- Bacon - Adds smokiness and texture. Cook the bacon separately and sprinkle it over the finished dish before serving.
- Shrimp - Opt for fresh or high-quality frozen shrimp. Choose a size that suits your preference, and consider deveining them for a smoother texture. Fresh shrimp tend to have a sweeter flavor.
- Cajun seasoning - Experiment with homemade Cajun seasoning or use a store-bought blend. My go-to is Emeril's Essence. Adjust the spice level according to your preference. I also add some paprika and Italian seasoning to complement the spices.
Ingredient Swaps
While this dish is pretty perfect on its own, you can mix up the ingredients. Some variations include:
- Substitute traditional grits with polenta or creamy risotto for a different texture and flavor profile. Use cauliflower rice for a low-carb alternative to grits.
- If you don't want shrimp stock, replace with chicken stock.
- Swap Parmesan for a different cheese such as sharp cheddar, Monterey Jack, or pepper jack for a unique flavor. Experiment with blue cheese for a bold and tangy twist.
- For less calories, substitute the heavy cream for milk.
- Create homemade cajun seasoning with your preferred mix of paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano.
- Substitute bacon with pancetta for a milder, slightly saltier flavor. You could also try andouille sausage. Smoked bacon is a great option as well.
- Add a variety of colorful vegetables like cherry tomatoes, spinach or mushrooms to enhance both flavor and visual appeal.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a saucepan, melt butter over medium heat, stir in flour and cook until medium brown (about 8 mins). Whisk in stock and cream, bring to a boil, and cook until thickened (about 10 mins). Add Worcestershire sauce, hot sauce and season. Mix shrimp drippings into sauce.
In another saucepan, boil butter and stock, whisk in grits and simmer for 5 minutes. Reduce heat, add cream and Parmesan in ½ cup increments, whisking and cooking for 10 minutes each. Adjust consistency with water if needed. Salt to taste and keep warm.
Cook bacon until crisp, reserving 2 tablespoons of fat. Mix Cajun seasoning with shrimp. Cook shrimp until just done in bacon fat (1 ½ minutes per side). To serve, spoon grits into a bowl, top with shrimp, drizzle sauce and sprinkle with bacon.
FAQs
If you've never peeled and deveined shrimp I suggest watching this video from Epicurious.
When properly cooked, the exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color. It only takes about 1 ½ to 2 minutes per side in a pan to cook shrimp.
If you use pre-cooked shrimp, you want to cook just 30 seconds per side so they don't get overcooked.
Adjust the spice level to suit children's preferences and consider omitting hot sauce. You can also involve them in choosing toppings like cheese or bacon.
Yes you can prepare in advance for a convenient weeknight meal. Cook the shrimp as directed, allow them to cool and store in an airtight container in the refrigerator.
Similarly, store the grits separately. For optimal freshness, consume within a couple of days, including leftovers.
To reheat, warm the grits over low heat on the stovetop, stirring occasionally and adding cream or stock as needed. Consider melting in additional cheese for extra flavor.
Simultaneously, reheat the shrimp in a pan on low, stirring occasionally until heated through.
Grits vs. Polenta
There is one main difference. Polenta is made with ground yellow corn whereas grits are made from white corn. Because of that, polenta is much coarser, while grits are finer.
But at the end of the day, you can substitute each for one another if push comes to shove.
Side Dish Options
Cajun shrimp and grits are a meal in itself but you can always make some homemade buttermilk biscuits to soak up the sauce and grits. Some other options include:
Pro Tips/Recipe Notes
- You can use instant grits as a quicker alternative but keep in mind that the texture may differ.
- Don't skip on constantly whisking your grits as that is key to getting creamy grits.
- Customize the spice level by modifying the amount of Cajun seasoning. Add more for extra heat or reduce for a milder flavor.
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.
Other Shrimp Recipes
If you’ve tried these Cajun shrimp and grits recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cajun Shrimp and Grits
Ingredients
Cream Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ¾ cups low-sodium chicken stock
- ¼ cup heavy cream
- ¾ teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
Cheese Grits
- 3 tablespoon unsalted butter
- 3 cups shrimp stock (can also use chicken stock)
- 1 ½ cups quick-cooking grits (not instant)
- 1 ½ cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- ½ cups water
- kosher salt
Shrimp
- 4 slices bacon, cut into ½" pieces
- 1 lb medium to large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning (I use Emeril's Essence)
- 2 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 tablespoon minced garlic
- 2 tablespoon bacon fat
Instructions
Cream Sauce
- Melt butter in small saucepan over medium heat, and stir in flour. Cook, stirring with a wooden spoon for about 8 minutes or until it's medium brown. Slowly whisk in the stock and heavy cream.
- Bring to a boil, whisking, and cook until the sauce has thickened and can coat the back of the spoon. Should take about 10 minutes. Whisk in Worcestershire sauce and hot sauce. Season to taste and keep warm.
Cheese Grits
- Combine the butter and stock in a medium saucepan and bring to boil over medium heat. Slowly whisk in grits and simmer, whisking frequently, for about 5 minutes.
- Reduce heat to low and add ½ cup heavy cream and ½ cup Parmesan cheese. Whisk and cook for about 10 minutes. Add another ½ cup of heavy cream and Parmesan cheese. Whisk and cook for about another 10 minutes. Add final ½ cup heavy cream and Parmesan cheese. Whisk and cook for 10 minutes.
- At this point, you'll want to taste and see consistency. You might need to add some water if you want it a little more creamy. Just add in ½ cup increments and cook for an additional minute or two. Salt to taste although you might not need any as the Parmesan cheese is salty. Keep warm.
Shrimp
- With about 15 minutes left before grits are done, heat large skillet over medium heat and cook bacon until crisp. Should take about 10 minutes. Remove bacon and set on paper towel-lined plate. Reserve 2 tablespoon bacon fat.
- Mix Cajun seasoning, paprika, Italian seasoning, black pepper and garlic together and mix with shrimp in medium bowl. Bring large skillet back to medium heat with 2 tablespoon bacon fat.
- Add the shrimp and cook until just cooked through. Should be about 1 ½ minutes per side. Transfer the shrimp to a plate
- Mix the leftover drippings from cooking the shrimp into the cream sauce that has been staying warm. To serve, place a few heaping spoons of grits in a bowl. Top with several shrimp and drizzle the sauce over top. Sprinkle some of the bacon on top and serve immediately.
Notes
- You can use instant grits as a quicker alternative but keep in mind that the texture may differ.
- Don't skip on constantly whisking your grits as that is key to getting creamy grits.
- Customize the spice level by modifying the amount of Cajun seasoning. Add more for extra heat or reduce for a milder flavor.
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.
Crystal says
Excellent! I added 1 tablespoon minced garlic to the grits.
Ryan says
Glad you enjoyed it.