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This Cajun shrimp and grits might be one of the best comfort foods ever (I know I say this a lot).
Creamy Parmesan grits topped with plump, juicy shrimp cooked in butter and Cajun seasonings will definitely get you drooling for more.
The first time I had shrimp and grits was at this breakfast spot in San Diego called Queenstown. I'll never forget it. I fell in love that day.
Related: Best Breakfast in San Diego
And since then I have always pined after those delicious creamy grits topped with buttery, juicy shrimp and a splattering of bacon (I use pancetta in this recipe) for just an extra oomph of flavor.
This recipe emanates that. We make creamy Parmesan grits for this recipe, but you could also service it with these cheesy grits. OR....you can even top these creamy grits with these New Orleans BBQ shrimp.
Why This Recipe Works
- Gently simmering the grits over low heat allows them to get nice and creamy - the perfect texture for this recipe.
- The Parmesan added to the grits adds the perfect amount of umami.
- Letting the shrimp marinade in the salt and baking soda before keeps them plump and juicy while cooking.
- The pancetta adds a nice salty, fatty, meaty texture to the shrimp and grits.
You can also use this creamy grits recipe to go with some of these favorite recipes:
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Coarse, stone ground grits work best for this recipe. They result in a ultra creamy grit, while also maintaining a slight texture which I think is amazing.
As always, I am partial to my homemade chicken bone broth, but you can use store bought too.
I recommend using 21/25 count shrimp for the best results. You can also use 16/20 is you want ultra jumbo shrimp.
Any kind of Cajun seasoning should work fine, but if you want amazing flavor, definitely try my homemade Cajun seasoning.
Step By Step Instructions
Mix the shrimp with the baking soda and ¼ teaspoon of salt and set aside for 30 minutes. The baking soda helps keep the shrimp plump and juicy while cooking them and the salt adds a touch of flavor to the shrimp.
Heat the chicken stock to boiling and add the grits.
Bring to a simmer, turn the heat down and simmer on low (covered) for 30-45 minutes, stirring periodically.
Stir in the butter, ½ teaspoon salt and the Parmesan cheese.
Adjust salt to taste and set aside, keeping warm.
Heat a skillet over medium heat and sauté the pancetta until golden brown. Remove and set aside.
Add the shrimp and cook until pink throughout, about 2 minutes, flipping halfway through. Remove and set aside.
Add the mushrooms and cook until they just start to release their liquid.
Add the garlic, thyme and shallot to the mushrooms and sauté until mushrooms are soft and the garlic and shallot are very lightly browned.
Add the brandy and Cajun seasoning and cook 1 minute.
Add the white wine and cook another 2-3 minutes.
Add the shrimp and pancetta back in and mix to combine.
Remove from heat and and serve over grits, garnished with green onions.
Expert Tips
- Add additional Cajun seasoning to taste if needed.
- For extra spice, add ¼ to ½ teaspoon of cayenne pepper.
- Add a couple tablespoons of broth if there is not enough liquid in the pan.
- If you don't have brandy, you can just leave it out. However, I believe it adds a wonderful flavor to the sauce.
- Make sure to stir the grits periodically to prevent them from sticking to the bottom of the pot.
- You may need to add additional salt to the grits if you used unsalted broth.
- You can use this same recipe for chicken thighs, sauteed vegetables to keep it vegetarian, fish, or pork.
Frequently Asked Questions
While shrimp and grits is amazing all on it's own, it is also great served with these side dishes:
1. air fryer garlic bread or this instant pot cornbread
2. air fryer okra
3. a light salad like this spinach salad
4. any steamed vegetable (try this instant pot broccoli)
5. these parsnip fries or sweet potato fries
6. These broiled tomatoes with blue cheese
7. These air fry baby potatoes or air fryer tater tots
If you want to amp up the flavor of your grits, use some of these ideas (though the grits in this recipe have a lot of flavor):
1. Add additional cheese such as parmesan, cheddar or any other strongly flavored cheese.
2. Add chunks of cooked bacon (try this sous vide bacon for extra crispy results)
3. Top with an egg - sous vide poached eggs or sous vide soft boiled eggs work great
4. Caramelized onion or sauteed peppers work great to add flavor
5. Fresh herbs and/or fried garlic
Cooking grits over low heat for a long time is the key to making them perfect and creamy. This allows the grits to release starch which helps them get that ultra creamy texture we all love. Stirring the grits on a regular basis while cooking will help keep them creamy and smooth and prevent lumps from forming.
Storage and Reheating
I recommend storing the grits and shrimp in separate covered container in the fridge for up to 3 days.
To reheat the shrimp, you can use the stovetop or the microwave. Add additional broth if you want more liquid. Note shrimp tender to get tougher when they are reheated.
You can reheat the grits on the stove or in the microwave. You will need to add additional liquid to them as they will have thickened in the fridge.
Did you make this recipe? Leave a comment below and let me know how it turned out!
Cajun Shrimp and Grits
Ingredients
- 1 cup stone ground grits
- 5 cups chicken stock
- 4 tablespoons unsalted butter
- ½ cup grated parmesan cheese
- ½ teaspoon salt adjust to taste
- 1 pound large shrimp peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 4 ounces diced pancetta
- 8 ounces sliced white mushrooms
- 1 shallot sliced
- 2 garlic cloves minced
- ¼ cup brandy
- ¼ cup white wine
- 1 sprig fresh thyme
- 2 green onions chopped for garnish
- 1 teaspoon Cajun seasoning adjust to taste if necessary
Instructions
- Mix the shrimp with the baking soda and ¼ teaspoon of salt and set aside for 30 minutes.
- Heat the chicken stock to boiling and add the grits.
- Bring to a simmer, turn the heat down and simmer on low (covered) for 30-45 minutes.
- Stir in the butter, ½ teaspoon salt and the parmesan cheese.
- Adjust salt to taste and set aside, keeping warm.
- Heat a skillet over medium heat and sauté the pancetta until golden brown. Remove and set aside.
- Add the shrimp and cook until pink throughout, about 2 minutes, flipping halfway through. Remove and set aside.
- Add the mushrooms and cook until they just start to release their liquid.
- Add the garlic, thyme and shallot to the mushrooms and sauté until mushrooms are soft and the garlic and shallot are very lightly browned.
- Add the brandy and Cajun seasoning and cook 1 minute.
- Add the white wine and cook another 2-3 minutes.
- Add the shrimp and pancetta back in and mix to combine.
- Remove from heat and and serve over grits, garnished with green onions.
Expert Tips:
- Add additional Cajun seasoning to taste if needed.
- For extra spice, add ¼ to ½ teaspoon of cayenne pepper.
- Add a couple tablespoons of broth if there is not enough liquid in the pan.
- If you don't have brandy, you can just leave it out. However, I believe it adds a wonderful flavor to the sauce.
- Make sure to stir the grits periodically to prevent them from sticking to the bottom of the pot.
- You may need to add additional salt to the grits if you used unsalted broth.
- You can use this same recipe for chicken thighs, sauteed vegetables to keep it vegetarian, fish, or pork.
Nutrition
Donnie Dayton
There is definately a lot to know about this subject. I like all of the points you've made.
Danielle
Thanks!
nick
This was restaurant quality! I thought it would be really hard but it wasn't and the flavors came out amazing. Definitely a fun splurge meal!
Danielle
I'm so happy to hear that, thanks so much!