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Homemade Cajun Shrimp and Grits are an easy-to-make, delicious, seriously-southern staple! This dish might be one of your favorites that you make on repeat this fall!
Now that Thanksgiving has passed, it’s seriously time to eat a variety of foods that aren’t inspired by turkey leftovers. It’s time for something fresh, something hearty, something filling, and something warming–that’s where this Cajun Shrimp and Grits comes in!
You’re going to love it because it’s easy to make! Don’t let the fact that restaurants serve it and that you think this is a best-left-to-the-pros dish, it isn’t! You can make it at home, and probably better because it’ll have your own personal touch.
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Ingredients
Let’s talk about the ingredients for a minute. You’ll need:
Grits: Grits are easy enough to make, just follow the package directions and be sure to cook them in broth, rather than water, and stir in some cheese and butter at the end. Simple. Feel free to use instant, but this recipe does call for old-fashioned grits, they do taste better!
Jumbo shrimp: Buy it frozen, pre-peeled, whatever you find easiest. Just be sure to thaw the shrimp before beginning the recipe.
Honey: For coating the shrimp. The honey gives it a delicious sweetness in contrast to the flavor of the cajun spice.
Spices: You’re going to mix garlic powder, onion powder, pepper, salt, paprika, and red pepper flakes. For a unique cajun-spice flavor.
Bacon: Bacon just goes with shrimp and grits, adding a nice deep layer of salty flavor. Especially if you’ll be serving this for brunch or breakfast. It’s fabulous.
Shallot: If you’re not used to cooking with shallots or can’t find them, just replace this item with a clove or two of minced garlic. That won’t change the flavor much, but shallots are mildly garlicky and sweet when sauteed, they go perfectly with the spice blend and subtle sweetness of the honey!
Butter: To give the shrimp a creamy, buttery pan sauce! Perfect for drizzling over your grits!
Lemon juice: To add a hint of tang and balance out the spice blend!
How to make Cajun Shrimp and Grits
Don’t let the steps involved in this recipe scare you, the dish comes together pretty quickly and with minimal effort.
Making the grits: step by step
Step 1: Boil broth or stock and add the grits. Be sure to whisk them together well to be sure they don’t clump, then stir them occasionally over the course of 10-15 minutes.
Step 2: Stir in the cheese, butter, and cream.
Step 3: Stir until smooth. That’s it! Then set them aside and make your shrimp!
To make the cajun shrimp: step by step
Step 1: Peel and devein the shrimp. Or thaw it if it’s frozen. Then, toss it with honey and spices.
Step 2: Saute cubed bacon until crispy.
Step 3: Remove the crispy bacon with a slotted spoon and set it aside. Saute shallot and shrimp in the bacon grease until opaque. Add the bacon back to the pan with butter, and lemon juice.
Then serve the shrimp over your grits! That’s it!
Cajun Shrimp and Grits
Ingredients
FOR THE GRITS
- 2 ½ cups broth
- ½ cup grits
- 1 cup cheddar cheese grated
- 3 tbsp butter
FOR THE SHRIMP
- 1 lb jumbo shrimp peeled and deveined
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp red pepper flakes
- ¼ tsp pepper
- ¼ tsp salt
- 3-4 slices bacon cubed
- 1 shallot minced
- 4 tbsp butter
- 1 tbsp lemon juice
Instructions
- Make the grits. Bring 2 ½ cups of broth to a boil, stir in the grits and turn the heat down to low. Stir occasionally for 10-15 minutes. Remove from the heat and stir in the cheddar and butter.
- In a bowl, toss the peeled and deveined shrimp with honey, garlic powder, onion powder, paprika, red pepper flakes, pepper and salt. Set aside.
- In a pan over medium heat, saute the bacon until desired crispiness is reached. Remove the bacon with a slotted spatula and set aside. Don’t clean the pan, add the shrimp and shallot, saute for about 3 minutes or until the shrimp is no longer pink and becomes opaque. Stir in the butter and lemon juice.
- Split the grits between two bowls, spoon the shrimp and pan sauce over the grits.
Notes
Nutrition
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