Cajun New Orleans Shrimp Grits (Printable Version)
# What You'll Need:
→ Grits
01 -
2 1/4 cups chicken broth
02 -
1 tablespoon unsalted butter
03 -
1 teaspoon salt
04 -
1 cup stone-ground grits
05 -
1 cup whole milk
06 -
1/2 cup shredded white cheddar cheese
07 -
1/4 cup shredded Parmesan Reggiano cheese
→ Shrimp and Gravy
08 -
1 pound raw shrimp, peeled and deveined
09 -
1 teaspoon Old Bay seasoning
10 -
Salt and black pepper, to taste
11 -
4 slices bacon (3 ounces andouille sausage as an option), diced into 1/4 inch pieces
12 -
1/2 cup chopped white onions
13 -
3 cloves garlic, minced
14 -
1/2 cup chicken broth
15 -
1 teaspoon Cajun seasoning (start with 1/2 teaspoon and adjust to taste)
16 -
1 tablespoon fresh lemon juice
# How to Make It:
01 -
Combine chicken broth, unsalted butter, and salt in a large pot and bring to a boil. Gradually whisk in stone-ground grits, reduce heat to low, and stir continuously for 15 to 20 minutes until liquid is absorbed and the mixture is smooth. Remove from heat, then stir in whole milk and both cheeses until creamy. Let thicken for at least 10 minutes before serving.
02 -
Heat a cast iron skillet over medium-high heat and cook the diced bacon or sausage until crisp on both sides. Remove from skillet and set aside, reserving the rendered fat in the pan. Drain excess grease if desired.
03 -
Add shrimp to the reserved bacon or sausage fat in the skillet, season with Old Bay seasoning, and cook over medium heat for 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
04 -
Add chopped onions and minced garlic to the skillet and sauté over medium heat for 2 to 3 minutes until translucent and fragrant. Deglaze the pan by pouring in the chicken broth and stirring to release browned bits. Stir in Cajun seasoning, lemon juice, and crumbled bacon or sausage. Optionally, thicken by mixing 1 tablespoon all-purpose flour with 1 tablespoon water and whisking into the gravy until desired consistency is reached.
05 -
Plate the creamy grits, top with cooked shrimp, then drizzle the warm Cajun gravy and scattered bacon pieces over the entire dish. Serve immediately.
# Additional Tips:
01 -
Constant stirring is essential to prevent lumps in grits. If using quick or instant grits, follow package instructions. Thick milk varieties yield creamier grits. Avoid overcooking shrimp to prevent rubbery texture. Adjust gravy thickness to preference using flour and water slurry.