Juicy shrimp, crisp bacon, creamy Cajun-spiced sauce and cheesy grits — This shrimp and grits recipe is one of my favorite weeknight dinner recipes.
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PrintShrimp and Grits
Juicy shrimp, crisp bacon, creamy Cajun-spiced sauce and cheesy grits — This shrimp and grits recipe is one of my favorite weeknight dinner recipes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
For the shrimp:
- 6 slices bacon
- 1 tablespoon butter
- 1 pound raw jumbo shrimp, peeled and deveined
- ½ small yellow onion, finely diced
- ½ red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning*
- 2 teaspoons smoked paprika
- ¼ teaspoon dried thyme
- ¼–½ teaspoon cayenne pepper, optional
- 1 ½ tablespoons all-purpose flour
- 1 cup chicken stock or seafood stock
- 2 tablespoons heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons fresh chopped parsley, optional
- Kosher salt and black pepper
For the grits:
- 3 cups chicken stock
- 1 cup stone-ground grits
- 2 tablespoons butter
- 4 ounces cheddar cheese, shredded
- ⅓ cup heavy cream
- Kosher salt and black pepper
Instructions
- Start the grits: In a medium saucepan, bring the chicken stock to a boil. Whisk in the grits and reduce heat to low. Cover and cook according to package directions (between 5 and 30 minutes, depending on your grits), whisking occasionally, while you make the shrimp.
- Cook the bacon in a large skillet over medium-high heat until crispy. Remove to a plate lined with paper towel to drain. Drain most of the excess grease, leaving about 1 tablespoon in the skillet. Return pan to heat.
- Sear the shrimp: In the same skillet, melt the butter. Add the shrimp in a single layer, season with a bit of salt and pepper, and cook for about 2 minutes. Flip the shrimp and cook for an additional minute or two, just until it turns pink and mostly opaque. Using a slotted spoon or tongs, remove the shrimp to the plate with the bacon and set aside.
- Build the flavor base: To the same skillet, add the onion and bell pepper. Sauté, stirring frequently, about 5-7 minutes, or until onion is soft and translucent. Add the garlic, Cajun seasoning, smoked paprika and thyme, and cook for an additional 30 seconds, until fragrant.
- Make the sauce: Sprinkle the flour over the vegetables and cook, stirring, until no dry patches of flour remain, about 30 seconds. Stir in the chicken stock and heavy cream and cook for a minute or two, until thickened. Stir in the lemon juice and adjust seasonings to taste, adding cayenne if you’d like it spicier. Add the shrimp back into the skillet.
- Finish the grits: Once the grits are finished cooking, whisk in the butter and shredded cheese until melted. Whisk in the cream and add salt and pepper to taste.
- Serve: To serve, spoon a healthy helping of grits into a bowl, then add the shrimp and sauce. Crumble the bacon on top and garnish with parsley, if desired.
Notes
- I use Tony Chachere’s, but any store-bought or homemade Cajun seasoning blend will work.
- If you’re using a store-bought Cajun seasoning blend, check to see if it contains salt first. If it does, go easy on the salt and adjust seasonings to taste at the end.
Keywords: shrimp and grits recipe, shrimp and grits, shrimp and grits with bacon, cajun shrimp and grits, Louisiana shrimp and grits
More quick dinner recipes:
Salmon with Sundried Tomato and Olive Relish
One-Pan Chicken Pesto Gnocchi Bake
Spicy Pork and Cabbage Noodles
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