Cajun Shrimp with Cheddar Grits

The first time I had shrimp and grits was at a tiny hole in the wall restaurant in Charleston where the ceiling fan wobbled overhead and the waitress called everyone honey. Something about that combination of creamy rich grits and spicy punchy shrimp made complete sense like they were always meant to be together. I went home and tried to recreate it failing three times before understanding that stone ground grits need patience and low heat. Now its the dish I make when I want to impress people without actually trying that hard.

Last winter my friend Sarah came over after a terrible week at work and I put this bowl in front of her without saying anything. She took one bite and actually stopped talking for a full minute which for Sarah is basically a miracle. We sat at the counter with our feet on the rungs of the barstools eating in comfortable silence while rain tapped against the kitchen window. She asked for the recipe before she even finished her first serving.

Ingredients

• Stone ground grits: Not instant grits not quick cooking I learned this lesson the hard way when my first attempt turned into wallpaper paste
• Low sodium chicken broth: Gives the grits a savory base without making the dish too salty since the Cajun seasoning brings plenty of salt
• Sharp cheddar cheese: The extra sharpness cuts through the rich grits and adds depth that mild cheese just cannot match
• Large shrimp: Go for the biggest ones you can find smaller shrimp shrink too much and feel like an afterthought
• Cajun seasoning: Make your own or buy a good one but check the label so you know what heat level you are dealing with
• Bell pepper: Adds sweetness and crunch that balances the spicy shrimp and creamy grits
• Lemon juice: Brightens the whole dish and cuts through the richness so every bite stays interesting

Instructions

Cook the grits slow and low:

Bring your broth to a bubble then whisk in the grits slowly so they do not clump together. Turn the heat down to barely a simmer and give them a stir every few minutes for about 20 minutes until they are tender but still have some texture.

Make them creamy and dreamy:

Take the pot off the heat and stir in the butter cheese milk salt and pepper until everything melts together into something that looks like velvet. Put the lid on and forget about them for a bit they will stay warm.

Prep your shrimp:

Pat the shrimp completely dry with paper towels because wet shrimp will not get that nice sear. Toss them with the Cajun seasoning until they are evenly coated and smell spicy.

Sear the shrimp:

Get your skillet hot with the oil and one tablespoon of butter then add the shrimp in a single layer. Let them cook for 2 to 3 minutes per side until they are pink and slightly crispy then move them to a plate.

Build the pan sauce:

In the same skillet melt the rest of the butter and cook the garlic and bell pepper for about 2 minutes until they are soft and fragrant.

Bring it all together:

Put the shrimp back in the pan with the lemon juice and half the green onions. Stir everything around so the shrimp get coated in that buttery sauce and turn off the heat.

Plate it up:

Spoon a pool of grits into each bowl then arrange the shrimp on top. Drizzle that sauce from the pan over everything and finish with the rest of the green onions and parsley.

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My dad who claims to hate shrimp tried this one Sunday and went back for seconds without saying a word. He later admitted that maybe he had been wrong about shrimp for thirty years but I did not rub it in much. Now whenever he visits he asks if this is on the menu.

Getting the Right Grits Texture

Stone ground grits are not like the instant stuff you might have had before. They need time and attention so plan to be near the stove for at least 20 minutes of stirring. You are looking for a texture that is creamy but still has a little bite to it like risotto not porridge.

Customizing the Heat Level

Cajun seasoning varies wildly between brands so taste a tiny bit before you coat your shrimp. Some are mild and some will knock your socks off. Start with less seasoning if you are unsure and remember you can always add more heat but you cannot take it away.

Making It Your Own

Once you have made this a few times you will start seeing opportunities to tweak it to your taste. That is when you know a recipe has really become yours.

• Andouille sausage makes a fantastic addition if you want more substance
• Fried okra on top adds crunch and takes this over the top
• A poached egg on top transforms this into brunch territory

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This is the kind of meal that makes people feel taken care of without you having to say a word. Sometimes food does the talking better than we ever could.

Recipe FAQs

→ What type of grits works best for this dish?

Stone-ground grits provide the best texture and creaminess, absorbing flavors well especially when simmered slowly.

→ How spicy is the Cajun shrimp seasoning?

The Cajun seasoning adds a medium spiciness with a balance of spices; you can adjust heat by adding cayenne pepper.

→ Can I substitute the chicken broth in the grits?

Yes, vegetable broth can be used for a pescatarian option without compromising flavor.

→ How should the shrimp be cooked to keep it tender?

Cook shrimp quickly over medium-high heat until just opaque, about 2–3 minutes per side, to maintain juiciness.

→ What are good side dishes to accompany this meal?

Collard greens or a crisp green salad complement the bold flavors and round out the meal nicely.