Cajun Shrimp and Grits

This Cajun shrimp and grits recipe is perfect when you want a comforting yet impressive meal that comes together quickly. It balances creamy cheesy grits with a spicy shrimp topping making it a satisfying dish for weeknights or weekend dinners.

I first made this after craving brunch flavors at home and it quickly became a family favorite especially on chilly evenings.

Ingredients

• Water for cooking grits: use filtered water if possible for cleaner taste
• Quick cooking grits: are the base for creamy softness pick a fine or medium grind for best texture
• Butter: adds richness opt for unsalted to control seasoning
• Sharp cheddar cheese: brings bold flavor choose freshly shredded not pre-packaged for better melt
• Parmesan cheese: adds salty umami pick a good quality aged block for grating
• Paprika: infuses warmth and color go for smoked paprika if you like deeper flavor
• Hot sauce: introduces mild heat I like Louisiana style for its authentic tanginess
• Salt: is essential for seasoning add carefully and taste as you go
• Thick-cut bacon: gives smoky crispness choose a brand with minimal additives
• Olive oil: for sautéing pick extra virgin for best aroma
• White mushrooms: bring earthiness select firm fresh mushrooms without blemishes
• Large raw shrimp: cook quickly and remain juicy buy wild caught if possible
• Garlic: adds pungency use fresh minced for vibrant taste
• Dry white wine: deglazes pan and adds acidity any dry variety like Sauvignon Blanc works
• Fresh lemon juice: brightens the dish add just before serving for freshness
• Scallions: offer mild onion flavor choose bright green firm stalks

Instructions

Cook The Grits:

Bring 4 cups of water to a boil in a medium saucepan over medium high heat. Slowly whisk in the grits to avoid lumps. Reduce heat to medium and let simmer stirring occasionally for 5 to 6 minutes until thickened. This builds the creamy base.

Mix In Cheeses And Seasonings:

Whisk in butter cheddar Parmesan paprika hot sauce and about three quarters teaspoon salt. Stir gently until melted and combined. Keep warm on low heat or in a 200 degree oven to maintain the perfect texture.

Prepare The Bacon:

Heat a large skillet over medium high and cook the chopped bacon until crispy stirring occasionally. Remove bacon and place on paper towels to drain excess fat leaving two tablespoons of drippings in the skillet.

Sauté Mushrooms And Shrimp:

Add olive oil to the skillet with bacon drippings and lower heat to medium. When hot add mushrooms and cook until lightly browned about 4 to 5 minutes. Add shrimp stirring occasionally for about 3 minutes until almost cooked through.

Finish Shrimp Mixture:

Add minced garlic white wine lemon juice and salt to taste. Cook for another minute until liquid nearly evaporates. Stir in scallions and the crispy bacon.

Serve:

Spoon shrimp mixture over warm grits and serve immediately so the textures and flavors shine.

This dish brings back memories of Sunday brunches made special with a little indulgence but still easy enough for everyday cooking.

Storage Tips

Store leftover grits and shrimp separately in airtight containers in the refrigerator for up to 3 days. Reheat grits gently on low stirring often and warm shrimp in a skillet briefly to avoid toughness. Avoid microwaving shrimp directly as it can become rubbery.

Ingredient Swaps

Use stone ground grits if you have more time this will take about 25 minutes but offers a nuttier texture. Swap sharp cheddar for smoked gouda for a different smoky element. If you prefer no alcohol omit the white wine and substitute with a splash of chicken broth or water with a bit of vinegar to keep acidity.

Serving Ideas

Add a fried egg on top for extra protein and creaminess. Serve with steamed greens like kale or collards to brighten the plate. A squeeze of fresh hot sauce on top amps up the Cajun flavor and adds vibrant heat.

This recipe combines quick cooking and rich flavor for a memorable meal any day of the week.

Frequently Asked Recipe Questions

→ What type of grits work best for this dish?

Quick cooking grits are ideal for a creamy texture and faster preparation, but stone-ground grits can be used for a more textured, hearty base.

→ Can I substitute the shrimp with another protein?

Yes, chicken or andouille sausage pair well with Cajun spices and would complement the grits and bacon nicely.

→ How do I achieve the right texture for the grits?

Simmer the grits slowly while stirring to prevent lumps, and finish by whisking in butter and cheeses for a smooth, creamy consistency.

→ What does the paprika and hot sauce add to the dish?

They contribute a subtle smoky heat and depth, enhancing the natural flavors without overpowering the shrimp and grits.

→ Is it important to use bacon drippings in cooking the shrimp and mushrooms?

Yes, the bacon drippings add a rich savory flavor that enhances both the mushrooms and shrimp, tying the dish together.