Cajun Shrimp Sharp Cheddar (Printable)
Bold Cajun-seasoned shrimp served on creamy, sharp cheddar grits for a comforting Southern delight.
# What You'll Need:
→ Grits
01 - 4 cups water
02 - 1 cup stone-ground grits
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 cup whole milk
→ Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 2 teaspoons Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter
15 - 2 cloves garlic, minced
16 - 1 small bell pepper, diced
17 - 2 green onions, sliced
18 - Juice of 1/2 lemon
→ Garnish
19 - Fresh parsley, chopped
20 - Additional green onions, sliced
# How To Make It:
01 - Bring water to a boil in a medium saucepan. Whisk in stone-ground grits, reduce heat to low, and simmer for 20–25 minutes, stirring frequently, until thick and creamy.
02 - Stir in butter, milk, salt, and pepper until smooth. Add shredded sharp cheddar and mix until fully melted. Cover and hold warm.
03 - Toss shrimp with Cajun seasoning, smoked paprika, garlic powder, and cayenne if desired, coating evenly.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Cook shrimp 2 minutes per side until pink and opaque. Transfer to a plate.
05 - Add garlic and diced bell pepper to the same skillet. Sauté 2–3 minutes until softened.
06 - Return shrimp to skillet along with lemon juice and half the green onions. Toss briefly to combine, then remove from heat.
07 - Ladle creamy grits into shallow bowls. Top with Cajun shrimp and vegetables. Finish with parsley and remaining green onions.
# Expert Tips:
01 -
- The grits act like a velvet blanket that somehow makes the spicy shrimp taste even louder and more alive.
- It comes together in under an hour but feels like you spent the whole afternoon stirring and tending.
02 -
- If your grits look done at fifteen minutes, they are lying to you; keep stirring until they spoon like pudding.
- Overcooked shrimp turn rubbery in seconds, so pull them while they still have a slight translucency in the center.
03 -
- Toast your grits in dry pot for two minutes before adding water to deepen their corn flavor.
- Save a few tablespoons of pasta water if you have it; the starch helps the cheese emulsify into silk.