Cajun Shrimp Grits Cheddar (Printable version)
Spicy Cajun shrimp atop creamy cheddar grits with a flavorful pan sauce for a bold Southern dish.
# Ingredient List:
→ For the 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
→ For the 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 the grits, reduce heat to low, and simmer, stirring occasionally, until thickened and tender, about 20-25 minutes.
02 - Stir in butter, cheddar cheese, milk, salt, and black pepper until the mixture is creamy and smooth. Cover and keep warm until serving.
03 - While the grits cook, pat the shrimp completely dry with paper towels. Toss thoroughly with Cajun seasoning to coat evenly.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until just opaque and pink. Remove shrimp and set aside on a plate.
05 - In the same skillet, add the remaining butter. Sauté garlic and diced bell pepper for 2 minutes until softened and fragrant.
06 - Return the shrimp to the skillet. Add lemon juice and half of the green onions. Stir until shrimp are thoroughly coated in the pan sauce. Remove from heat immediately.
07 - Spoon creamy grits into serving bowls. Top with Cajun shrimp mixture and pan sauce. Garnish with remaining green onions and chopped parsley.
# Expert Suggestions:
01 -
- The way sharp cheddar melts into stone-ground grits creates an incredibly luxurious base that still feels rustic and honest.
- This recipe comes together in about 40 minutes but tastes like something that simmered all afternoon.
02 -
- Stone-ground grits require occasional stirring to prevent sticking, but vigorous stirring breaks down the starches too much and can make the texture gummy.
- Patting the shrimp completely dry before seasoning helps the Cajun spices adhere properly and ensures a better sear in the hot pan.
03 -
- Use freshly grated cheddar instead of pre-shredded cheese because the anti-caking agents in bagged cheese can prevent smooth melting.
- If your grits seem too thick, add warm milk or broth a tablespoon at a time until you reach the desired consistency.