Original Post: https://www.evolvingtable.com/?p=102440
Cajun Shrimp and Grits Recipe
Just like they make them in The Big Easy, these New Orleans Shrimp and Grits are ultra creamy, loaded with cheese, and then topped with spicy seared shrimp and crispy bacon bits. Ready in under 45 minutes, this classic Louisiana dish is perfect for your Mardi Gras gathering, or on any night of the week when you're craving a Cajun kick!
Servings: 4 servings
Ingredients
- 3 1⁄3 cups chicken broth divided
- 1 cup whole milk
- 1 cup grits stone ground white
- 3 tablespoons salted butter
- ½ cup cheddar cheese shredded
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper
- 5 strips thick-cut bacon finely chopped
- 1 pound large shrimp peeled, deveined
- 2 ½ teaspoons Cajun seasoning
- ½ medium sweet onion finely chopped
- 1 small red bell pepper seeded and finely chopped
- 3 cloves garlic finely minced
For Serving
- ¼ cup green onions chopped, green parts only
- ¼ cup Fresh flat-leaf parsley chopped
- Fresh lemon juice optional
Instructions
- For the Cheesy Grits: Add 3 cups of the broth and 1 cup milk to a medium pot and bring to a boil over high heat. Stir in the grits and bring back to a boil. Once boiling, cover the pot with a lid and reduce heat to medium-low. Simmer for 20-25 minutes, or until the liquid has been absorbed and the grits are soft and tender, stirring every 5-10 minutes to prevent clumping. Remove the pot from the stove and stir in the butter, cheddar cheese, 1 teaspoon salt, and ¼ teaspoon black pepper.1 cup whole milk, 1 cup grits, 3 tablespoons salted butter, ½ cup cheddar cheese, ¼ teaspoon black pepper
- For the Shrimp: Add the chopped bacon to a large cast-iron skillet over medium heat. Cook for 8-10 minutes, or until crispy. Line a plate with a paper towel. Transfer the bacon to the prepared plate. Leave 2 tablespoons of bacon drippings in the pan and discard the rest.5 strips thick-cut bacon
- Return the skillet, with the bacon drippings, to medium heat. Add the onion and bell pepper to the skillet and cook for 3-4 minutes, or until tender, stirring often. Mix in the garlic and ¼ teaspoon salt. Continue cooking for another 30 seconds, or until fragrant.½ medium sweet onion, 1 small red bell pepper, 3 cloves garlic
- Pat shrimp dry and sprinkle all over with the Cajun seasoning. Use your fingers to press the seasoning into the shrimp so that it adheres.1 pound large shrimp, 2 ½ teaspoons Cajun seasoning
- Push vegetables to one side of the skillet and add the shrimp in a single layer. Cook for 2 minutes, flip, and continue cooking for another 1-2 minutes more, or until the shrimp turn opaque and their tails begin to curl.
- Pour in the remaining 1⁄3 cup broth and scrape up any browned bits from the bottom of the skillet. Add the bacon back into the skillet and cook for 1-2 more minutes, or until heated through.
- Divide the shrimp and grits evenly between 4 bowls. Top each with1 tablespoon of green onions, 1 tablespoon of chopped parsley, and a squeeze of fresh lemon juice, if desired.¼ cup green onions, ¼ cup Fresh flat-leaf parsley, Fresh lemon juice
Video
Notes
- Remember to stir. The grits will clump, so make sure to mix them as they cook.
- Cajun Seasoning: The spice level can vary depending on your blend, but a homemade blackened Cajun seasoning gives you the most control. If you’re grabbing from the store, Slap Ya’ Mama or Emeril’s Blackened Seasoning are solid choices. (You may have to adjust the spice level and salt slightly, though.)
- Storage: Place the grits and shrimp mixture in separate airtight containers and refrigerate for up to 4 days.
- Freezing: You can also seal in individual freezer-safe airtight containers and freeze for up to 2 months.
Nutrition
Calories: 670kcal | Carbohydrates: 47g | Protein: 37g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 235mg | Sodium: 5346mg | Potassium: 734mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2752IU | Vitamin C: 47mg | Calcium: 307mg | Iron: 2mg
