Description
This classic Cajun Shrimp and Grits recipe features creamy, cheesy grits topped with juicy, Cajun-spiced shrimp and a garnish of fresh herbs. It’s a comforting and flavorful Southern main-course that’s simple to prepare, making it perfect for both busy weeknights and special occasions.
Ingredients
Units
Scale
For the Grits
- 2 cups whole milk
- 2 cups water
- 1/2 teaspoon kosher salt
- 1 cup uncooked grits
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup unsalted butter
- 1/2 cup grated cheddar cheese
For the Shrimp
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
- 1 teaspoon lime juice
- Chopped parsley or sliced green onions or chives, for garnish
Instructions
- Prepare the Grits Base: In a saucepan over medium heat, combine the milk, water, and salt. Bring the mixture to a boil. Add the grits, pepper, and garlic powder, and whisk until the mixture is smooth, lump-free, and begins to thicken.
- Cook the Grits: Reduce the heat to medium-low, cover the saucepan, and cook the grits for 10 to 12 minutes. Stir occasionally, ensuring the grits do not stick to the bottom, until cooked through and the liquid is absorbed. Remove from heat once done.
- Finish the Grits: Stir the butter and cheddar cheese into the hot grits, mixing until they are fully melted and combined. Cover and set aside to keep warm while you prepare the shrimp.
- Cook the Shrimp: In a large skillet over medium-high heat, melt the butter. Add minced garlic and cook briefly until fragrant, then add shrimp in a single layer. Cook for about 2 minutes on each side, or until the shrimp are pink and cooked through.
- Season the Shrimp: Sprinkle Cajun seasoning and lime juice over the cooked shrimp, stirring to incorporate all flavors evenly.
- Serve: Spoon the warm grits onto plates or shallow bowls, and top with the Cajun shrimp mixture. Garnish with chopped parsley, sliced green onions, or chives. Serve immediately.
Notes
- You can use fresh or frozen shrimp; if using frozen, ensure they are not precooked.
- If the grits harden before serving, simply add a small amount of warmed milk and mix until smooth.
- Store leftovers in separate airtight containers for grits and shrimp for 2-3 days in the refrigerator.
- Reheat grits in the microwave with a bit of warm milk to loosen them; reheat shrimp gently in the microwave in 30-second intervals to avoid overcooking.
- Freezing this dish is not recommended for best texture and flavor.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup grits, 1/4 lb shrimp)
- Calories: 410
- Sugar: 4g
- Sodium: 830mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 215mg
