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 lemon garlic butter shrimp to Caribbean shrimp tacos.
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.
Everyone has their favorite dinners. For my wife, she absolutely loves shrimp and grits. It's one of those meals we maybe only have once a year, but when we do, it's absolutely fantastic!
This shrimp and grits recipe actually comes from my dad who claimed before I had ever tried it that these were the best grits he's ever had. And after making it myself a few times, I do have to agree that these grits are outstanding.
The key is cooking the grits for about 45 minutes to an hour, constantly adding cream and cheese. What's crazy is you more than likely won't need to salt the grits! I know for me that is unheard of as most grits need a to of salt. But the Parmesan adds a decent about of salt to the grits and gives it a great flavor.
And while the grits are the star of this dish for, you obviously can't forget about the shrimp. Just a few seasonings, but cooked in bacon fat, makes it worth going through the trouble for the grits.
Believe me, this isn't for the faint of heart. It's rich, decadent and filling, but so worth it.
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Recipe Ingredients
- Unsalted butter - helps make a roux for the sauce.
- All-purpose flour - works with the butter to thicken the cream sauce.
- Chicken stock - low-sodium is best for the cream sauce and grits.
- Heavy cream - adds flavor and creaminess to to both the grits and sauce.
- Worcestershire sauce - adds some umami flavor.
- Hot sauce - gives a little heat.
- Grits - use quick-cooking grits.
- Parmesan cheese - adds a nutty, salty flavor to the grits.
- Kosher salt - enhances the flavor if needed of the cheese grits.
- Bacon - adds flavor and is used for the fat.
- Shrimp - wild shrimp is best.
- Cajun seasoning, paprika, black pepper - enhances the flavor.
- Garlic - adds flavor.
How to Make Shrimp and Grits
- 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. When shrimp is cooked, mix the leftover drippings from cooking the shrimp into the cream sauce.
- 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.
- 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 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.
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:
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.
Yes, just store in an airtight container for up to 3 days. When ready to serve, reheat over low heat on the stove top and stir in some addition cream or milk.
Pro Tips/Recipe Notes
- Don't skip on constantly whisking your grits as that is key to getting creamy grits.
- You can replace the cream with whole milk for the grits if you want less fat.
- 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 Seafood Recipes
- Sheet Pan Shrimp Boil
- Orange Glazed Salmon
- Garlic Shrimp and Avocado Crostini
- Hawaiian Garlic Shrimp
- Baltimore Crab Cakes
- Blackened Shrimp
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
- Don't skip on constantly whisking your grits as that is key to getting creamy grits.
- You can replace the cream with whole milk for the grits if you want less fat.
- 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.
- If you use pre-cooked shrimp, you want to cook just 30 seconds per side so they don't get overcooked.
- 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.