Cajun Shrimp and Grits

I fell in love with Cajun shrimp and grits when I moved to Tennessee for college. Shrimp and grits is a Lowcountry dish that’s said to have originated in Charleston, South Carolina, but I saw the dish on restaurant menus all around Knoxville. The first time I ordered it, I experienced an explosion of soul-satisfying flavors. Those rich and creamy grits. The juicy, Cajun-spiced shrimp. And let’s not even talk about how the crispy, smoky bacon took it all over the edge!

Some grits recipes take a while to prepare, especially if they involve stone-ground grits (which can take up to an hour to become creamy). Our recipe uses quick-cooking grits so the whole thing comes together in 30 minutes, including prep. It’s a perfect last-minute dish for brunch, dinner or any time you’re craving southern comfort food.

Ingredients for Cajun Shrimp and Grits

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• Shrimp: If you don’t want to clean shrimp, use frozen peeled shrimp for this recipe. Defrost them in the refrigerator overnight before using. Look for medium-sized shrimp that are sized between 26 to 30 shrimp per pound.
• Grits: Quick-cooking grits are ideal for this recipe. This type of grits has a finer grind than old-fashioned grits, so they cook in only five minutes. (Wondering if you can substitute polenta? Here’s the difference between grits vs. polenta.)
• Water: We cook the grits in water, but you can substitute chicken broth, seafood stock or a combination of milk and broth to give the grits a richer flavor.
• Butter and cheddar cheese: These additions give grits their creamy consistency. You can skip the cheese for plain grits, or use another cheese like Parmesan or Gouda.
• Bacon: The bacon drippings flavor the shrimp, and the crisp bacon garnish contributes a smoky finish.
• Cajun seasoning: If you’re out of Cajun seasoning, you can make your Cajun spice mix. There are many different blends, but a typical mix includes salt, cayenne pepper, garlic powder, paprika, thyme, pepper and onion powder.

Directions

Step 1: Cook the grits

In a large saucepan, bring the water and salt to a boil. Slowly stir in the grits. Reduce the heat to medium-low. Cook, covered, until thickened, about five minutes, stirring occasionally.

Editor’s Tip: If you substitute old-fashioned grits, you’ll need to increase the cook time. Our recipe for cheese grits has more details.

Step 2: Add the cheese

Remove the grits from heat. Stir in the cheese and butter until melted. Set aside, and keep warm.

Editor’s Tip: Don’t worry if the grits look a little thin. They’ll thicken upon standing.

Step 3: Cook the bacon

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon, and allow to drain on paper towels.

Step 4: Cook the shrimp

Add the shrimp to the skillet with the bacon drippings. Cook and stir until the shrimp turn pink, three to four minutes. Add the garlic, and cook for one minute longer. Stir in the Cajun seasoning and parsley.

Step 5: Bring the shrimp and grits together

Divide the grits among eight serving bowls. Top with the shrimp mixture and the bacon.

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Recipe Variations

• Include sausage: To give the grits a smoky, savory element, cook chopped andouille sausage alongside the shrimp. This type of sausage is fully cooked, so it only needs to be warmed through. If you use a fresh sausage, cook it fully before adding the shrimp.
• Make the grits in the slow cooker: Instead of making the grits on the stovetop, prepare these slow-cooker grits.
• Add richness: Give the grits an extra-rich finish, and stir in a few tablespoons of heavy cream when you add the cheese.
• Give it a Creole spin: Prepare this shrimp Creole recipe, and spoon the shrimp (with tomato-rich sauce) over the grits.

How to Store Cajun Shrimp and Grits

Shrimp and grits tastes best just after cooking, but the leftovers are good for up to three days in the refrigerator. It’s best to store the shrimp and grits in separate airtight containers. The shrimp will reheat quickly in a medium-hot skillet. Avoid overheating the shrimp, or they can become rubbery.

The grits will firm up and become a solid block in the refrigerator. You can slice the grits into squares or wedges and pan-fry them in oil. Or, to return the grits to their original consistency, loosen the grits by stirring in a little water, milk or chicken broth. Then, reheat the grits in a saucepan over medium heat, stirring constantly, until warmed through.

Cajun Shrimp and Grits Tips

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What should you serve with Cajun shrimp and grits?

Shrimp and grits is a hearty dish, so I like to serve it with a bitter green, like southern collard greens, sauteed spinach or a garlicky kale recipe. Southern classics like fried okra or buttermilk biscuits are never a bad idea, either.

What are the best grits for shrimp and grits?

There are several types of grits, each with advantages and drawbacks. Instant grits are precooked and dehydrated. They cook in minutes but have less texture and flavor than other types. Quick-cooking grits capture the flavor of traditional grits, but they’re finely ground and cook in five minutes. Old-fashioned grits are coarser and have a more traditional texture but take longer to cook. Stone-ground grits contain the whole corn kernel, including the germ. They have the most flavor but take up to an hour to cook.

How do you cook grits without clumping?

There are two key steps to ensuring that grits turn out smooth and creamy instead of lumpy. First, gradually whisk the grits into boiling liquid. If you add them all at once, the grains can clump together. Next, cook the grits over low heat and stir frequently to release the starches. Stirring also ensures the grains don’t stick to the bottom of the saucepan.