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Shrimp and Grits

A bowl of creamy cheddar grits topped with cajun-spiced shrimp, crumbled bacon and parsley
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Juicy shrimp, crisp bacon, creamy Cajun-spiced sauce and cheesy grits — This shrimp and grits recipe is one of my favorite weeknight dinner recipes.

Ingredients

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For the shrimp:

  • 6 slices bacon
  • 1 tablespoon butter
  • 1 pound raw jumbo shrimp, peeled and deveined
  • 1/2 small yellow onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning*
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon dried thyme
  • 1/4–1/2 teaspoon cayenne pepper, optional
  • 1 1/2 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
  • 1/3 cup heavy cream
  • Kosher salt and black pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://www.emilyeatsthings.com/shrimp-and-grits/