Cajun Shrimp and Grits

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!

Course Breakfast, Brunch, Main Course

Cuisine American, American-South, Southern-American

Keyword cajun shrimp and cheesy grits, cajun shrimp and grits, Cheesy grits and shrimp, Shrimp and Grits, Southern-Style Shrimp and Grits, Cajun Butter Shrimp and Grits, Sweet Cajun Shrimp and Grits, Spicy shrim and grits

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 1366kcal

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

Storage: Leftovers can be stored in an airtight container for up to three days.

*Nutrition facts are automatically calculated

Nutrition