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Bring a big bowl of Louisiana to your table with this bold Cajun shrimp and grits. Creamy, cheesy grits lay the foundation for punchy shrimp, all topped off with crunchy bacon bits. Every bite is full of flavor, and you can get it all done in just about 45 minutes.
This was my go-to dish for a Mardi Gras night in, and now everyone at home begs for it as their cozy favorite. Even the spice-averse kids happily polish off every last bite.
Savory Ingredients
- Green onions and parsley: Sprinkle these on top for fresh flavor and bright pops of color
- Red bell pepper and sweet onion: Brings a natural sweetness, pairing with garlic for depth
- Cajun seasoning: Where all the signature flavors and heat come from
- Large shrimp: If you can, snap up fresh Gulf shrimp for the real deal
- Thick cut bacon: Smoky, adds crunch and leaves behind perfect pan drippings
- Sharp cheddar cheese: Melts in for tangy, creamy goodness
- Whole milk: This is what makes the grits so rich and smooth
- Chicken broth: Skip the plain water—broth packs way more flavor into your grits
- Stone ground white grits: You want these for that real Southern texture
Simple Step-by-Step Directions
- Plate and Garnish:
- Spoon grits into bowls, pile on the shrimp, then finish with bacon, parsley, green onions, and maybe a dash of lemon juice if you like.
- Bring It All Together:
- Pour in leftover broth to loosen any bits at the bottom of your pan, toss bacon back in, and stir everything to heat through.
- Sizzle the Shrimp:
- Pat shrimp dry, then season all over with Cajun seasoning. Push veggies aside in the skillet, lay down the shrimp in one layer, cook 2 minutes, flip, then go for 1-2 more minutes till just firm and curled.
- Sauté the Veggies:
- Get that pan back on medium heat with bacon drippings, add onion and bell pepper to cook a few minutes, then toss in garlic and a pinch of salt for another quick 30 seconds.
- Crisp Up the Bacon:
- Chop and fry bacon in a big cast iron skillet over medium heat about 8-10 minutes till crunchy. Scoop bacon out to drain, but leave some drippings behind for next steps.
- Finish the Grits:
- Off the heat, stir in butter, cheddar, salt, and pepper. Let it all melt together till creamy, then cover to keep steamy while you fix the shrimp.
- Start Your Grits:
- Get chicken broth and milk boiling in a pot, this is where the flavor lives. Add grits, return to a boil, then lower the heat. Cover, stir every so often as it simmers for about 20-25 minutes—you're looking for soft, thick grits that soak up most of the liquid.
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My Louisiana grandma would only eat stone ground grits and snub quick-cook substitutes. After tasting the difference, I totally get it—the flavor and the feel are miles apart.
The Trick for Dreamy Grits
Messed up grits usually happen because people rush. Keeping the heat low, going slow, and stirring often is the secret. Stone ground grits just need time. If it gets too thick, splash in some warmed-up broth—don’t use cold or you’ll get lumpy, sad grits.
How To Mix Up Your Own Cajun Spice
You can use a store-bought Cajun spice, but making it yourself lets you decide how hot and salty it gets. Just mix together 1 tablespoon paprika, a teaspoon each of salt, onion powder, and garlic powder, then half a teaspoon each of oregano, pepper, and thyme. Toss in a quarter teaspoon of cayenne for an extra kick. Done—no weird stuff or too much salt.
How To Serve It Up
This dish totally holds its own, but if you wanna take it New Orleans-style, grab some crusty French bread to soak up the sauce. Want to make it a fancier meal? Pair with a tangy salad. Serving for brunch? Dish out small plates next to biscuits and fruit for classic Southern comfort.
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Once you make this, you’ll want it for weeknights, special occasions, or any time you’re hanging with family—everybody loves it.
Frequently Asked Questions
- → What makes these Cajun shrimp and grits authentic?
True taste comes from slowly simmering stone-ground grits in chicken broth plus milk for max creamy flavor. Using the bacon drippings to start is key. Then go in with onions, bell pepper, and garlic—the magic trio in Cajun food. Searing the spice-coated shrimp, then deglazing the pan with broth lets you pick up every last bit of flavor, just like they do in Louisiana.
- → Can I substitute regular grits or polenta?
Sure, regular grits will work, but go for stone-ground if you want the real deal. Quick grits are fine if you're pressed for time but won't be as creamy. If you only have polenta, it's okay—just know it's a bit different from classic Southern grits, both in taste and texture.
- → How spicy is this dish?
It's as hot as your Cajun seasoning, so check your blend. Some are mild, some bring the fire. You can always mix your own if you want to dial it up or down. The usual 2½ teaspoons gives a little kick, but feel free to use less if you're not into spice, or pass the hot sauce for those who like it spicy.
- → What can I serve with Cajun shrimp and grits?
This dish is plenty on its own, but if you want sides, go for collard greens, fried okra, or just a fresh salad works great. Grab some crusty bread—it soaks up all that sauce. If you want to keep it lighter, try steamed green beans or asparagus. It pairs really well with a crisp white wine or a cold beer.
- → Can I make components of this dish ahead of time?
Grits are super make-ahead friendly—just cook and stash in the fridge up to 2 days. Warm them slowly on the stove with milk or broth and stir until smooth. Bacon can be cooked ahead too. Wait on the shrimp though—cook them fresh for the best bite. If you end up with leftovers, it all reheats well but shrimp are best right away.
- → What's the best type of shrimp to use?
Big shrimp—think 16 to 20 per pound—hold up great and stay meaty. Gulf shrimp are the classic pick, but any good-quality shrimp works. Make sure they're cleaned up, no shells or veins. Leaving the tails on is optional, but does add some fun flavor and looks nice too.