Cajun Shrimp Creamy Grits

This Cajun Shrimp and Grits recipe is pure Southern comfort in a bowl smoky shrimp with a bold Cajun kick nestled atop a bed of creamy buttery grits This dish is my answer to weeknights when you crave something rich yet vibrant and you want both stick to your ribs satisfaction and a burst of spicy flavor

Every bite reminds me of vacations in New Orleans where the food was as warm as the people Creamy grits now have a permanent spot on our kitchen table thanks to this recipe

Ingredients

• Stone ground grits: Essential for hearty texture Look for freshly milled at the store or farmers market
• Low sodium chicken broth: Gives depth to both grits and sauce Choose high quality for best flavor
• Whole milk: Adds creaminess to grits Use whole for the richest result
• Unsalted butter: Infuses the grits with buttery richness Always choose unsalted for control
• Sharp cheddar cheese: Melts into the grits for classic tang Shred it fresh for better melt
• Salt and black pepper: Bring out all the dish’s natural flavors Use kosher salt and fresh cracked pepper for the best punch
• Large shrimp: Fresh or frozen and thawed Peeled and deveined for easy eating Look for firm shrimp that smell clean
• Cajun seasoning: Delivers signature heat and smoky spice Always check the ingredient list for freshness
• Olive oil: Helps shrimp sear evenly Go for extra virgin if you like a fruitier note
• Smoked paprika: Adds sweet smoky depth Look for Spanish smoked paprika for most authentic flavor
• Garlic: Delivers savoriness Make sure cloves are firm with no sprouting
• Cayenne pepper: Optional Boosts the fire when you want extra heat Use sparingly
• Thick cut bacon: Crisp and salty Choose a smoky variety for added depth
• Yellow onion: Sweetens the base Choose one that is heavy for its size and with shiny skin
• Red and green bell peppers: Bring color crunch and sweetness Select peppers that feel firm and glossy
• Fresh parsley: Adds a pop of freshness Flat leaf gives a brighter flavor
• Lemon juice: Balances richness with brightness Always use fresh squeezed
• Cream cheese: If extra creamy grits are your thing choose full fat for best texture
• Turkey bacon or omit bacon: Options for lighter adaption
• Sauvignon Blanc or light lager: Perfect pairings with the meal if desired

Instructions

Prepare the Grits:

To start pour chicken broth and whole milk into a medium saucepan Place over medium high heat and watch for the first bubbling When it just starts to simmer steadily rain in the grits while whisking constantly This helps keep lumps away Once all the grits are in turn the heat down to low Simmer them uncovered for about twenty to twenty five minutes Stir often with a wooden spoon so nothing sticks You want thick creamy grits that softly mound in the spoon When they reach the right texture drop in unsalted butter and sharp cheddar Stir them in fully Season now with salt and black pepper Taste for balance Cover the saucepan and keep the grits warm on the very lowest heat or off

Cook the Bacon and Vegetables:

While the grits simmer grab a large skillet and set it over medium heat Scatter in the diced thick cut bacon Let the pieces slowly cook and render until they are golden brown and crispy about six to eight minutes Use a slotted spoon to transfer the bacon bits to a plate Leave the flavorful drippings in the skillet Now add the finely chopped yellow onion and both red and green bell peppers Stir well The vegetables will soak up the bacon fat Sauté them for four to five minutes until they are soft and glossy but not browned

Prepare the Cajun Shrimp:

In a separate bowl toss the peeled and deveined shrimp with the Cajun seasoning smoked paprika olive oil salt and cayenne pepper if you want heat Make sure shrimp are evenly coated Move the sautéed vegetables to the side of your skillet Return the pan to medium high heat Lay the shrimp in a single layer Let them sizzle for about two minutes undisturbed Flip each shrimp and cook for another two minutes until they turn bright pink and look opaque Scatter minced garlic over the shrimp and stir for thirty seconds just until fragrant Carefully pour in the chicken broth and squeeze in fresh lemon juice Use your spoon to scrape up any bits from the skillet bottom Let everything simmer one to two minutes until the sauce is slightly reduced and coats the vegetables and shrimp

Assemble and Serve:

Grab shallow bowls and spoon in a generous bed of warm cheesy grits Arrange the Cajun shrimp and peppers on top Drizzle over any pan sauce Sprinkle the crispy bacon bits and chopped fresh parsley right before serving for color and freshness Serve hot and enjoy every spoonful

Save

My absolute favorite moment in this recipe is when the shrimp get tossed with smoked paprika before they even hit the pan The kitchen smells incredible and that first bite always reminds me of family Saturdays when everyone hovers nearby waiting to sneak a shrimp Hot shrimp over cheesy grits feels like a hug in a bowl and brings everyone to the table

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days For reheating grits add a splash of milk and warm gently over low heat to restore their creamy texture Shrimp are best reheated gently in the sauce so they stay tender instead of rubbery

Ingredient Substitutions

Stone ground grits are classic but instant grits can stand in for busy nights If avoiding dairy try unsweetened oat milk and a vegan butter alternative and skip the cheese Swap protein for diced chicken or white beans to suit allergy needs Whether you use pork or turkey bacon the result still brings plenty of flavor

Serving Suggestions

This dish is hearty enough on its own but feels even more special with sautéed kale cornbread or a simple side salad For a festive brunch top it with a fried egg Fresh lemon wedges brighten the plate and make each bite even more lively

Cultural and Historical Context

Shrimp and grits originated in the Lowcountry of the South especially in coastal Carolinas where fresh shrimp were plentiful and grits were a staple Breakfast for fishermen became a famous dish loved from diners to fine restaurants Cajun flavors add a Louisiana twist that celebrates Southern culinary heritage

Seasonal Adaptations

To brighten this dish in spring add fresh cherry tomatoes or baby spinach to the sauce In winter swap bell peppers for roasted butternut squash Try seasonal local shrimp for maximum flavor and freshness

Success Stories

My friend once made this for a hungry crowd after a long road trip and no one could believe the meal was homemade Everyone went back for seconds and raved about the sauce The kids asked to learn how to make it themselves A true crowd pleaser that gets passed around the family

Freezer Meal Conversion

Let cooked grits and shrimp cool completely before storing them separately in freezer bags or containers When ready to serve thaw overnight in the fridge and reheat gently on the stove Stir the grits often with a splash of milk so they return to their creamy state The shrimp reheated just until warm stay juicy and flavorful

Save

This comforting dish is perfect for special occasions or any night you want to bring a taste of the South to your table Enjoy the bold flavors and creamy texture

Recipe FAQ

→ How do I make grits extra creamy?

Use a combination of milk, broth, butter, and sharp cheddar. For an even silkier texture, add a bit of cream cheese at the end.

→ Can I adjust the spiciness of the shrimp?

Absolutely. Add more or less cayenne pepper and Cajun seasoning to match your personal preference.

→ Is this dish gluten-free?

Yes, as long as you ensure the broth and bacon are gluten-free. Always double-check ingredient labels to be certain.

→ What can I use instead of bacon?

Turkey bacon or omitting bacon entirely are lighter options. You’ll still get plenty of flavor from the seasonings and vegetables.

→ What sides pair well with this meal?

A crisp green salad, sautéed greens, or roasted vegetables complement the richness and spice nicely.

→ Can I use instant grits for this?

Stone-ground grits give better texture, but instant or quick-cooking grits can be used for a faster option.