Shrimp and grits seem to be popping up on brunch menus all across the country. This classic Southern dish combines the flavors of the coast (Atlantic or Gulf) with the quintessential Southern food staple – grits. There are countless ways in which you might find this dish prepared, the OG recipe is typically credited to South Carolina/Georgia with some of the best coming from the food Mecca that is Charleston. But, another common version that many folks seem to be pining for is the New Orleans style Cajun Shrimp and Grits – and that’s exactly what we’re bringing you today.
Well… kind of. Ours is a bit on the hybrid side with some elements of the classic Lowcountry but featuring Cajun spices and a Holy Trinity base. Follow along because this one is worth savoring every bite.
One more note before we show you how the magic happens – we used Bradley Country Store grits. We highly recommend for the ultimate experience. However, if you’re short on time you can sub readily available instant grits in a pinch.
Preparation: Cajun Shrimp and Grits
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As always, gather up your ingredients out front to make your life easier in the kitchen. There are two sets of ingredients for – the “magic” (as we’ll call it) and the ingredients to prepare the grits themselves. Both are pictured below.
If using a coarse grit such as our Bradley Country Store grits that we so highly recommend, then you’ll want to get those started right away as they’ll take 45 minutes to an hour to reach the desired texture. If using a shortcut like Instant Grits then you can wait until the end to prepare according to the package directions.
Start by seasoning the shrimp generously. In this recipe we use a blend of Old Bay and Slap Ya Mama (affiliate links). Set aside.
In a large saute pan, cook the bacon over low/medium heat for 5 – 7 minutes or until desired crispness.
Add the seasoned shrimp and cook for another 1 – 3 minutes, flipping shrimp halfway through. Remove contents to a bowl but do not clean the pan.
Add the remaining oil or butter to the same pan. Add the onion, bell peppers, celery, and white parts of the green onion to the pan. Saute 4 – 5 minutes, or until mixture begins to soften. Add the garlic and cook for just 1 – 2 minutes more.
Slowly mix in the flour and stir for approximately 1 minute. Mix in the seafood stock, Worcestershire sauce, and hot sauce. Simmer uncovered for 5 – 7 minutes.
Add the shrimp and bacon (along with any drippings from the bowl) back to the pan. Let simmer for another 2 – 3 minutes as shrimp come up to temperature.
Serve over the finished grits and top with the remaining tops of the scallions. Congratulations, you just made a delightful version of New Orleans Style Cajun Shrimp and Grits!
Equipment: Cajun Shrimp and Grits
For Cajun Shrimp and Grits you’ll need some basic culinary staples (affiliate links below): A sauce pan (for the grits), a Saute pan (for “the magic”), a chef knife, cutting board, and a good wooden spoon or two.
If you liked that, try this…
- Cajun 16-Bean Soup
- Seafood Gumbo (w/ Trader Joe’s Seafood Blend)
- Shrimp and Sausage Jambalaya
- Huevos Rancheros 2.0
- Southern Lox Toast
- Simple Mexican Frittata
- Grilled Breakfast Pizza
Help Us Grow!
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Cajun Shrimp and Grits
Equipment
- Saute Pan
- Sauce Pan
Ingredients
The Grits
- 2 cups Seafood Stock See recipe note 1.
- 4 cups Whole Milk
- 1½ cups Stone Ground Grits See recipe note 2.
- 1 cup Sharp Cheddar Cheese, freshly grated
The Shrimp and the Rest of the Good Stuff
- ¼ lb. Bacon, diced 4 – 6 slices, depending on thickness
- 3 – 4 tbsp. Extra Virgin Olive Oil or Butter, divided Half to toss the shrimp before seasoning and half for the pan when sauteeing
- 2 lbs. XL Shrimp We used in the neighborhood of 16/20 count. See recipe notes 3.
- 2 tsp. Old Bay Seasoning, or similar
- 4 tsp. Slap Ya Mama Seasoning, or similar
- 1 Sweet Onion, diced Small to Medium
- ½ Green Bell Pepper, diced Small to Medium
- ½ Red Bell Pepper, diced Small to Medium
- 2 – 3 Celery Stalks, diced
- 2 – 3 Green Onions, diced Tops saved for garnish
- 3 cloves Garlic, minced
- ¼ cup All-Purpose Flour
- 2 cups Seafood Stock See recipe note 1
- 1 tbsp. Worcestershire Sauce
- Hot Sauce, Salt, and Pepper to taste
Instructions
Season the Shrimp
- In a mixing bowl, toss the shrimp in olive oil, season with the Old Bay/Slap Ya Mama blend and mix well. Set aside.
Get the Grits On
- If using stone ground grits, follow this step. If using quick grits see recipe note 2. Rinse grits and remove any foreign particles before proceeding.
- Bring the liquid to a gentle boil, add the grits, reduce burner temperature to low and simmer 45 minutes to 1 hour until desired texture is reached. Mix in cheese when the grits are finished.
Make the Magic Happen
- In a large saute pan, cook the bacon over low/medium heat for 5 – 7 minutes or until desired crispness.
- Add the seasoned shrimp and cook for another 1 – 3 minutes, flipping shrimp halfway through. Remove contents to a bowl but do not clean the pan.
- Add remaining oil or butter to the same pan. Add the onion, bell peppers, celery, and white parts of the green onion to the pan. Saute 4 – 5 minutes, or until mixture begins to soften. Add the garlic and cook for just 1 – 2 minutes more.
- Slowly mix in the flour and stir for approximately 1 minute. Mix in the seafood stock, Worcestershire sauce, and hot sauce. Simmer uncovered for 5 – 7 minutes.
- Add the shrimp and bacon (along with any drippings from the bowl) back to the pan. Let simmer for another 2 – 3 minutes as shrimp come up to temperature.
- Serve over grits, top with the remaining tops of scallions.
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