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Cajun shrimp and grits have become one of my favorite comfort foods. While the flavors are robust and mildly spicy, there’s still a light and delicate side to this dish. The creamy grits balance out the rich sauce perfectly and marries this dish together nicely.
Whenever my mom comes into town, she puts in a request for my shrimp and grits and to be honest, it’s always a different version or adaptation from the last. So, this post will be more like basic guidelines to making great grits and shrimp along with different types of add ins that I especially love.
Most recently, I included scallops along with the shrimp, and it was spectacular! And I always make goat cheese grits, but you can make your grits however you like them. Just follow the package instructions and when finished, stir in a little butter and 4 ounces of goat cheese.
I will recommend that you take the time and make slow-cooked stone ground grits because they are much creamier than quick grits. They usually take around 30 minutes to make so start them first. Plus, grits are naturally gluten free and so is this recipe as long as the bacon/sausage/ham that you choose to use is also.
Ingredients
In my opinion there are 7 major ingredients necessary to make a decent Cajun shrimp and grits and those are:
- Shrimp
- Sausage (andouille/bacon/ham)
- Tomatoes
- Shallots
- Bell peppers
- Garlic
- Grits
Additions like Tasso ham, bacon, chorizo or andouille sausage elevate it to another level. Along with adding some extra vegetables like asparagus, green beans, zucchini, okra, peas or corn.
+ I really love the sweet pop of corn in my recipe for Cajun shrimp and grits therefore I always add frozen corn to the sauce.
+ I use Chef Paul Prudhomme’s Seafood magic for my Cajun seasoning. It’s a staple in my spice rack.
+ I recommend using fresh tomatoes in your shrimp and grits recipe but a can of diced tomatoes or even tomato paste will work well in a pinch. If you do choose to use tomato paste, then you will need to thin the sauce with 1/2 cup of stock or white wine.
+ Let’s not forget to add some fresh herbs to the dish as well. Parsley, chive or cilantro will make this dish look gorgeous and adds a little something extra along with a squeeze of lemon juice.
Instructions
Again, these are basic instructions that you can use to build your own Cajun grits and shrimp recipe.
First, if you are using stone ground grits, then get those started according to the package instructions. Otherwise, you can cook the quick grits once the sauce is simmering.
- SEAR the shrimp/scallops in butter + olive oil and sprinkle Cajun seasoning over the tops of them. Remove from the pan and then sauté the andouille sausage/bacon/ham.
- SAUTE the shallot, peppers, garlic and additional vegetable add ins and then add the tomatoes. Let this simmer for 10-15 minutes.
- ADD the shrimp/scallops to the sauce and reheat through (do not overcook).
- GARNISH with fresh herbs and lemon juice.
Love shrimp? Then check out my other shrimp recipes like my SHRIMP AND LOBSTER FRA DIAVLO, COCONUT SHRIMP SALAD or my TUSCAN SHRIMP PASTA.
This really is an easy dish to prepare and the sky’s the limit when it comes to variations! Let me know what you think by leaving a comment below and a star rating. And also let me know what kind of Cajun shrimp and grits you came up with!
Cajun Shrimp and Grits
Ingredients
- ½-¾ lb. Shrimp (21-25 count) peeled and deveined
- 2 tbsp Butter unsalted
- 1-2 tbsp Olive oil
- 2 tsp Cajun seasoning
- 4-8 oz Andouille/Bacon/Chorizo/Ham (optional) see below.
- 1 medium Shallot diced
- ½ medium Bell pepper diced
- 2 clove Garlic sliced thin
- 3-4 each Tomatoes diced
- ½ tsp Smoked paprika ground
- ½ medium Lemon
- ½ cup Stone Ground Grits rinsed
- 4 oz Goat cheese
- 2 tbsp Parsley or Chive for garnish
Additional vegetables to add-in
- 4 stalks Asparagus cut
- ¼ cup Corn
- ¼ cup Peas
- ½ cup Zucchini diced
- ½ cup Okra sliced
Additional Meat options
- 4-8 oz Bacon
- 4-8 oz Ham
- 4-8 oz Chorizo Spanish
- 4-8 oz Plant-based sausage
Instructions
Goat cheese grits
- Cook grits according to package. Rinse prior (if needed). When fully cooked add in 1 tbsp of butter and 4 ounces of goat cheese.
Cajun shrimp and grits
- Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add the shrimps and sprinkle half of the Cajun seasoning over the shrimp. Turn shrimp over after 3-4 minutes and sprinkle remaining seasoning over top, then cook 3 minutes more. Remove from pan and set aside.
- Add additional oil to pan (if needed) and sauté the sausage until cooked (about 5-7 minutes). Then add the shallot, peppers, garlic, tomatoes and any additional vegetables. Add the smoked paprika, reduce heat to low and simmer for 10-15 minutes. Stirring occasionally.
- Add the cooked shrimp to the pan and allow to heat through (2-4 minutes). Then squeeze 1/2 lemon over the pan and garnish with fresh parsley or chives.
- Serve on top of goat cheese grits.
Notes
