Description
A classic Southern comfort dish featuring creamy stone-ground grits topped with crispy bacon and perfectly seasoned Cajun shrimp sautéed with bell peppers, onions, and garlic. This Cajun Shrimp and Grits recipe offers a harmonious blend of smoky, spicy, and cheesy flavors served in a hearty, satisfying meal ready in just 45 minutes.
Ingredients
Grits
- 3 1⁄3 cups chicken broth (divided)
- 1 cup whole milk
- 1 cup stone-ground white grits
- 3 tablespoons salted butter
- ½ cup shredded cheddar cheese
- 1 ¼ teaspoons salt (divided)
- ¼ teaspoon black pepper
Shrimp & Bacon
- 5 strips thick-cut bacon (finely chopped)
- 1 pound large shrimp (peeled, deveined)
- 2 ½ teaspoons Cajun seasoning
Vegetables & Garnish
- ½ medium sweet onion (finely chopped)
- 1 small red bell pepper (seeded and finely chopped)
- 3 garlic cloves (finely minced)
- ¼ cup chopped green onions (green parts only)
- ¼ cup chopped fresh flat-leaf parsley
- Fresh lemon juice (optional)
Instructions
- Cook the grits: In a medium pot, combine 3 cups chicken broth and 1 cup whole milk. Bring to a boil over high heat. Stir in the grits and return to a boil. Cover with a lid and reduce heat to medium-low. Simmer for 20-25 minutes, stirring every 5-10 minutes to prevent clumping, until the grits are tender and the liquid has been absorbed. Remove from heat and stir in butter, cheddar cheese, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Cook the bacon: In a large cast-iron skillet over medium heat, cook the finely chopped bacon for 8-10 minutes until crispy. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon drippings in the skillet and discarding the rest.
- Cook the vegetables: Return the skillet with bacon drippings to medium heat. Add the chopped onion and red bell pepper and cook for 3-4 minutes until tender, stirring frequently. Add minced garlic and ¼ teaspoon salt, cooking an additional 30 seconds until fragrant.
- Season the shrimp: Pat the peeled and deveined shrimp dry. Sprinkle Cajun seasoning evenly over the shrimp and press gently with your fingers to help it adhere.
- Cook the shrimp: Push the cooked vegetables to one side of the skillet. Add seasoned shrimp in a single layer and cook for 2 minutes without moving. Flip shrimp and cook for another 1-2 minutes or until shrimp are opaque and tails curl.
- Deglaze the skillet: Pour the remaining 1/3 cup chicken broth into the skillet. Scrape up browned bits from the bottom with a wooden spoon. Return the cooked bacon to the skillet and cook for 1-2 minutes until heated through.
- Serve: Divide the creamy grits evenly among 4 bowls. Top each with the Cajun shrimp mixture. Garnish with 1 tablespoon chopped green onions, 1 tablespoon chopped parsley, and a squeeze of fresh lemon juice if desired.
Notes
- Use stone-ground grits for the best creamy texture.
- Adjust Cajun seasoning amount based on your spice preference.
- Make sure to stir grits occasionally to prevent sticking and clumping.
- Bacon drippings add authentic smoky flavor to the shrimp and vegetables.
- Fresh lemon juice brightens the dish but is optional.
- For a dairy-free version, substitute butter and cheese with plant-based alternatives.
