Print

Cajun Shrimp and Grits Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

This classic Cajun Shrimp and Grits recipe combines creamy, cheesy grits with spicy, flavorful shrimp cooked in a rich sauce with smoked sausage and bell peppers. Perfect for a comforting Southern-inspired meal that's both hearty and delicious, ready in just 45 minutes.

Ingredients

Shrimp and Sauce

  • 1 pound large shrimp (peeled and deveined)
  • 2 tablespoons blackened seasoning (homemade or store-bought)
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound spicy pork smoked sausage (such as andouille), sliced
  • 1/2 red bell pepper (seeded and chopped)
  • 1/2 green bell pepper (seeded and chopped)
  • 1 small yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 1/2 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • Salt (to taste)
  • Cracked black pepper (to taste)

Grits

  • 2 1/2 cups water
  • 2 cups half and half (or 1 cup milk and 1 cup heavy cream)
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1 cup old-fashioned corn grits
  • 8 ounces smoked Gouda cheese (freshly grated)
  • 6 tablespoons unsalted butter
  • Cracked black pepper (to taste)

Instructions

  1. Prepare the Grits: In a medium saucepan, combine water, half and half, salt, onion powder, garlic powder, and cayenne pepper. Bring to a boil over medium-high heat. Slowly whisk in the grits, stirring constantly to prevent lumps from forming.
  2. Cook the Grits: Reduce heat to medium-low, cover the pot, and let the grits simmer gently for 25 to 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  3. Season the Shrimp: While the grits cook, place the shrimp in a small bowl and toss with 1 tablespoon of blackened seasoning. Set aside to marinate briefly.
  4. Cook Sausage and Vegetables: Heat the olive oil and butter in a 10-inch cast-iron or heavy-bottom skillet over medium-high heat. Add the sliced smoked sausage and cook for 3 to 5 minutes until browned. Add the chopped red and green bell peppers and onion, cooking for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  5. Make the Sauce: Sprinkle the vegetables with the remaining 1 tablespoon of blackened seasoning. Pour in the chicken stock, scraping the skillet bottom to deglaze and lift browned bits. Add the heavy cream and Worcestershire sauce, simmering the sauce for 3 to 4 minutes until it thickens slightly.
  6. Cook the Shrimp: Add the seasoned shrimp to the skillet and cook for 5 to 7 minutes, or until the shrimp turn opaque and the sauce has reduced somewhat. Avoid overcooking the shrimp. Season the sauce with salt and cracked black pepper to taste, then remove the skillet from heat.
  7. Finish the Grits: When the grits have thickened and are creamy, remove from heat. Stir in the grated smoked Gouda cheese and 6 tablespoons of unsalted butter until fully melted and incorporated. Adjust seasoning with more salt and cracked black pepper as desired.
  8. Serve: Spoon several ladlefuls of cheesy grits into serving bowls. Top with the shrimp and sausage mixture, spooning extra sauce over. Garnish with chopped fresh green onions and parsley if desired. Serve immediately and enjoy the rich, spicy flavors.

Notes

  • For a less spicy dish, reduce or omit the cayenne pepper and the amount of blackened seasoning.
  • Substitute smoked Gouda with sharp cheddar or pepper jack cheese for variation.
  • Use quick-cooking grits to reduce cooking time, but adjust liquid amounts accordingly.
  • Leftover shrimp and grits can be refrigerated separately and reheated gently to preserve texture.
  • Fresh parsley and green onions add bright color and a fresh flavor contrast to the rich dish.

Find it online: https://dishcooks.com/cajun-shrimp-and-grits-recipe/