Cajun Shrimp Grits (Print-Friendly Version)
# What You'll Need:
→ Shrimp & Sauce
01 -
4 slices bacon (or 3 ounces andouille sausage), chopped into small pieces
02 -
1/2 cup chicken broth
03 -
1 teaspoon Old Bay seasoning
04 -
Salt and pepper to your liking
05 -
1 pound peeled and deveined raw shrimp
06 -
3 minced garlic cloves
07 -
1 teaspoon Cajun seasoning (try 1/2 teaspoon first and add more if you want)
08 -
1/2 cup chopped white onions
09 -
1 tablespoon fresh lemon juice
→ Cheesy Grits
10 -
1 cup stone-ground grits
11 -
1 tablespoon unsalted butter
12 -
1 teaspoon salt
13 -
1 cup whole milk
14 -
1/4 cup shredded Parmesan Reggiano cheese
15 -
1/2 cup shredded white cheddar cheese
16 -
2 1/4 cups chicken broth
# Step-by-Step Directions:
01 -
Start by cooking onions and garlic in the pan over medium heat until they’re soft and smell amazing, about 2 to 3 minutes. Pour in chicken broth and stir to scrape up any tasty browned bits stuck to the pan. Mix in the Cajun seasoning, lemon juice, and crispy bacon or sausage. If you want the sauce thicker, stir in a combo of 1 tablespoon flour and 1 tablespoon water and cook until it’s just right.
02 -
Throw the shrimp into the bacon fat in the pan. Sprinkle Old Bay on them and cook 2 to 3 minutes on each side till they turn pink and firm. Take them out and set aside.
03 -
In a hot cast iron pan over medium-high heat, cook the diced bacon or sausage pieces till they’re crispy on all sides. Lift them out and keep the fat in the pan. Drain some grease if you want to.
04 -
Boil chicken broth, butter, and salt in a big pot. Slowly whisk in the stone-ground grits. Turn the heat down low and stir constantly for 15 to 20 minutes until the liquid is gone and the grits are smooth. Take the pot off the heat and mix in milk along with both cheeses until everything’s creamy. Let it sit for at least 10 minutes to thicken before you serve.
05 -
Spoon the creamy grits on your plates. Pile on the shrimp, then pour the warm Cajun sauce with the bacon pieces over the top. Dig in while it’s hot.
# Helpful Notes:
01 -
Keep stirring the grits all the time so they don’t get clumpy. Quick or instant grits need different cook times, so check the package. Using heavier milk makes the grits richer and creamier. Don’t overcook the shrimp or they’ll get rubbery. Use more or less flour in the sauce if you want it thicker or thinner.