If you are looking to bring the soulful, comforting taste of Lowcountry Southern cooking straight to your kitchen, Cajun Shrimp and Grits is the ultimate recipe to master! Featuring plump, juicy shrimp coated in bold Cajun spices, seared with smoky bacon, and piled over a bed of ultra-creamy cheddar cheese grits, this dish is pure comfort in a bowl. It feels like a cozy Sunday brunch or restaurant-worthy dinner, yet comes together in just 30 minutes!
Ingredients
For the Creamy Cheesy Grits:
- Water & Broth: 2 cups water and 2 cups low-sodium chicken broth.
- Milk: 1 cup whole milk or heavy cream (for extra richness).
- Grits: 1 cup stone-ground or quick-cooking white corn grits (not instant).
- Butter: 3 tbsp unsalted butter.
- Cheese: 1.5 cups freshly shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack).
- Seasoning: ½ tsp salt and ¼ tsp black pepper.
For the Cajun Shrimp & Bacon:
- Bacon: 4 slices thick-cut bacon (chopped into bite-sized pieces).
- Large Shrimp: 1.5 lbs (680g) large raw shrimp (peeled, deveined, tails on or off).
- Cajun Seasoning: 1.5 tbsp Cajun or Creole seasoning.
- Garlic: 4 cloves minced.
- Chicken Broth or White Wine: ⅓ cup.
- Lemon Juice: 1 tbsp freshly squeezed lemon juice.
- Garnish: Finely chopped green onions (scallions) and fresh parsley.
Step-by-Step Instructions
- Make the Creamy Cheesy Grits:
- In a medium saucepan, combine the water, chicken broth, milk, salt, and black pepper. Bring to a rolling boil over medium-high heat.
- Slowly whisk in the grits in a steady stream to prevent clumping.
- Reduce the heat to low, cover, and simmer for 15 to 20 minutes (or 5 to 7 minutes if using quick-cooking grits), stirring frequently until thick and creamy.
- Remove from heat and stir in the butter and shredded cheddar cheese until completely melted and smooth. Cover to keep warm.
- Crisp the Bacon:
- In a large skillet over medium heat, fry the chopped bacon until crisp and golden brown (about 5 to 6 minutes).
- Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving the rendered bacon grease in the skillet.
- Sear the Cajun Shrimp:
- Pat the shrimp thoroughly dry with paper towels and toss evenly in the Cajun seasoning.
- Increase skillet heat to medium-high. Add the seasoned shrimp in a single layer to the hot bacon fat.
- Sear for 1.5 to 2 minutes per side until pink, opaque, and cooked through.
- Make the Pan Sauce & Assemble:
- Add the minced garlic to the skillet with the shrimp and cook for 30 seconds until fragrant.
- Pour in the chicken broth (or white wine) and fresh lemon juice, scraping up any delicious browned bits from the bottom of the pan. Simmer for 1 minute until reduced slightly.
- Spoon generous helpings of warm, creamy cheesy grits into serving bowls. Top with the juicy Cajun shrimp, drizzle with the pan sauce, and sprinkle with crispy bacon and chopped green onions!
Chef’s Tips for Success
- Whisk Grits Continuously: Whisking the grits gradually into the boiling liquid is key to preventing lumps and achieving a velvety texture.
- Don’t Drain the Bacon Grease: Cooking the shrimp directly in the leftover rendered bacon fat adds an incredible depth of smoky flavor to the dish.
- Serving Suggestions: Pair with warm buttermilk biscuits, collard greens, or a crisp side salad.