Cajun Shrimp and Grits is Southern comfort food at its best! Cheesy and creamy grits are topped with the tastiest tender shrimp cooked with crispy bacon.
Take a look at these other Cajun recipes, Creamy Cajun Shrimp Alfredo, Chicken Meatballs in Cajun Cream Sauce and Cajun Grilled Shrimp Skewers.
Shrimp and Grits is such a classic deep south dish. This restaurant favorite is mouthwatering delicious and one of my favorite Southern recipes.
Shrimp And Grits Recipe
Shrimp & Grits is actually incredibly quick and easy to make which makes this traditional Southern recipe the perfect meal to make on busy weeknights.
The homemade grits are rich, creamy and flavored with cheddar cheese, Parmesan cheese and a hint of spice from hot sauce. The hot sauce adds lots of flavor and not a lot of spiciness. If you like spicy foods, you can always add more hot sauce.
The savory and juicy shrimp cooks so fast that I usually start cooking them by the time the grits are almost ready to be served.
What Are Grits
Grits are very similar to Italian polenta or cream of wheat. Grits are made from stone-ground corn and are eaten for breakfast, lunch and dinner. Incredibly versatile, grits can be flavored with sweet ingredients like brown sugar and honey or with savory ingredients like in this cheese grits recipe.
There are different types of grits.
- Stone-ground grits have a coarse texture and a richer corn flavor.
- Regular Grits and Quick Grits, the only difference is their texture. Regular grits are medium grind and quick grits are fine grind. Because of the size of the granules, quick grits cook faster than their regular counterpart.
- Instant Grits, this type of grits have a fine texture and are pre-cooked and dehydrated. Although you can cook them faster, they lack in flavor compared to other grits types.
Cajun Shrimp and Grits Ingredients
- Quick Cooking Grits: These are not instant grits!
- Shrimp: Raw. I prefer large shrimp. If I am serving this meal for my family, I usually take the tails off as it’s easier to eat.
- Cheddar Cheese and Parmesan Cheese: Freshly shredded cheddar and freshly grated Parmesan from blocks of cheese are best as they melt better than pre-shredded cheese.
- Butter: Unsalted or salted.
- Bacon: For this easy recipe, I like using thick-cut bacon however, any type of bacon works.
- Mushrooms: I use white mushrooms although cremini mushrooms and baby bellas can also be used.
- Garlic: Fresh garlic is best.
- Hot Sauce: I love using Louisiana hot sauce to make savory grits.
- White Wine: Any white wine, as long as it’s not too sweet, will work. Chardonnay, Pinot Gris, Pinot Blanc and Sauvignon Blanc are good options.
- Lemon Juice: Fresh lemon juice is best.
- Seasonings: Paprika and salt.
- Oil: I always use olive oil but canola or avocado oil work as well.
- Scallions: To use as garnish.
How To Make Shrimp and Cheese Grits
Making the best shrimp and grits recipe is very easy. The process is simple and the results are delicious. For detailed instructions, check the recipe card below.
- Bring 4 cups of water to boil and gradually whisk in the grits. Simmer, stirring occasionally, until thickened, about 5 – 6 minutes.
- Whisk in the butter, cheddar cheese, Parmesan, paprika, hot sauce and salt. Mix until all ingredients are well combined. Keep the grits warm until ready to serve.
- Cook the bacon until crispy. Transfer the bacon to a plate lined with paper towels to drain. Reserve some of the bacon drippings in the skillet. Discard the rest or reserve it for later use.
- Add the oil to the skillet and mix it with the bacon drippings. When the oil/bacon drippings are hot, add the mushrooms and cook, stirring occasionally, until lightly browned.
- Add the shrimp and cook, stirring occasionally until almost cooked through, about 3 minutes. Add the garlic, wine, lemon juice and season with salt to taste. Cook for about 1 minute or until the liquid has almost evaporated.
- Stir in the scallions and bacon. Serve immediately over the warm cheesy grits
What Goes With Shrimp And Grits
Shrimp & Grits is a very hearty and filling dish. I like to pair this recipe with a simple salad or vegetable. Blanched Green Beans, roasted broccoli or steamed cauliflower are good options.
How Do You Know When The Shrimp Is Cooked
Shrimp cooks very quickly. The shrimp is done when it changes color. It should look opaque and should not have any grayish spots. Although cooked shrimp has a pale orange/pinkish hue, some parts should look white instead of translucent.
Overcooked shrimp curls up into an O shape. It also gets rubbery, chewy and tough. Perfectly cooked shrimp usually stays shaped like the letter C.
Grits Fun Facts
- Shrimp and grits used to be a breakfast meal, but now it’s serve any time of the day.
- Three-quarters of grits sold in the U.S. are sold in the South. The area stretches from Texas to Virginia. Some call this area “the grits belt”.
- The word “grits” may be treated as either singular or plural.
- September 2nd is National “Grits for Breakfast” Day! The same day International Bacon Day is celebrated! I say it’s the perfect day to prepare Shrimp and Grits!
Shrimp and Grits Recipe Tips
- This recipe for Southern grits uses quick cooking grits, not instant grits.
- Don’t overcook the shrimp. Remove the shrimp from the heat as soon as they turn opaque.
- You can keep the cooked grits warm in a 200 degree oven or over low heat on the stove top. Stir the grits before serving.
- Instead of bacon, you can use Tasso ham.
Take A Look At These Other Easy Shrimp Recipes:
Cajun Shrimp and Grits
Ingredients
- 4 cups water
- 1 cup quick cooking grits
- ¼ cup butter
- ¾ cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 ½ teaspoon paprika
- 2 teaspoons hot sauce, (like Louisiana hot sauce)
- Salt to taste
- 8 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 6 ounces white mushrooms, sliced
- 1 ½ pounds large raw shrimp, peeled and deveined, tails on or off
- 3 garlic cloves, minced
- 3 tablespoons dry white wine
- 2 tablespoons fresh lemon juice
- 3 scallions, sliced
Instructions
- In a medium saucepan over medium high heat, bring 4 cups of water to boil. Gradually whisk in the grits. Reduce the heat to medium heat and simmer, stirring occasionally, until thickened, about 5 – 6 minutes.
- Whisk in the butter, cheddar cheese, Parmesan, paprika, hot sauce and ¾ teaspoons of salt. Mix until all ingredients are well combined. Keep the grits warm in a 200-degree F oven or on the stove top over low heat until ready to serve.
- Heat a large skillet over medium-high heat and cook the bacon, stirring occasionally until crispy. Transfer the bacon to a plate lined with paper towels.
- Reserve about 2 tablespoons of the bacon drippings in the skillet and discard the rest (or reserve it for later use).
- Add the oil to the skillet and mix it with the bacon drippings. Turn the heat to medium heat, when the oil/bacon drippings are hot, add the mushrooms and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Add the shrimp and cook, stirring occasionally until almost cooked through, about 3 minutes. Add the garlic, wine, lemon juice and season with salt to taste. Cook for about 1 minute or until the liquid has almost evaporated.
- Stir in the scallions and bacon. Serve immediately over warm grits.
Notes
- This recipe for Southern grits uses quick cooking grits, not instant grits.
- Don’t overcook the shrimp. Remove the shrimp from the heat as soon as they turn opaque.
- You can keep the cooked grits warm in a 200 degree oven or over low heat on the stove top. Stir the grits before serving.
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