Cajun Shrimp and Grits
A classic dish served throughout the South done in a Cajun style
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.
Notes
Note 1: If you're feeling ambitious and want to make a shrimp stock ahead of time save your shrimp shells and tails (if using shrimp that aren't already shelled, tailed and deveined) and use this recipe: https://flavorbible.com/2022/08/25/simple-seafood-stock/
We recommend making a day ahead to save time.
Note 2: If you want to shortcut with quick grits for simplicity or time constraints simply follow the instructions on the container. The cook time is much shorter so you'll want to make them towards the end of the recipe instead of starting them first.
Note 3: Our shortcut in this recipe was to use shelled, tailed, and deveined shrimp. If you use whole, fresh shrimp add a few minutes to the prep time to handle this step.