Creamy Cajun Shrimp and Grits Recipe
Enjoy this Creamy Cajun Shrimp and Grits dish any night of the week for a super flavorful and satisfying dinner that’s gluten free and on the table in 40 minutes!
Servings 6 servings
Calories 525kcal
Ingredients
Cajun Shrimp
- 1 ½ pounds large shrimp (21-25 count), peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 8 ounces thick-cut bacon slices , chopped
- 1 red bell pepper , diced
- 3 shallots , diced
- 1 lemon , halved
- 4 green onions , thinly sliced
- 2 tablespoons garlic , minced
- ¼ cup dry white wine
- 3 tablespoons butter
- ¼ cup fresh parsley, chopped , plus extra for garnish
- Salt and pepper
Grits
- 2 cups whole milk
- 2 cups water or chicken broth
- 1 cup quick-cooking grits
- ½ teaspoon kosher salt
- 2 cups cheddar cheese
Instructions
Cajun Shrimp
- Pat shrimp dry and place in a medium bowl. Sprinkle shrimp with Cajun seasoning, paprika and cayenne; toss to coat. Set aside.
- In a large skillet over medium heat, sauté bacon until brown and crisp, about 7 minutes.
- Transfer bacon with a slotted spoon to a paper towel lined plate to drain. Pour all but 1 tablespoon of bacon fat into a mug or ramekin.
- Sauté shrimp in 2 batches, cooking about 1 ½ minutes per side. Add more bacon grease if needed for second batch. Keep shrimp in a clean bowl or plate tented with foil to stay warm.
- Add bell pepper, shallots, and lemon halves cut side down to skillet. Season pepper and shallots with salt and pepper. Cook until softened, about 5 minutes.
- Remove lemon halves from skillet and add ½ cup green onion and garlic. Cook 1-2 minutes until fragrant.
- Pour wine into skillet to deglaze the pan and scrape up brownings with a wooden spoon. Cook 2 minutes then melt in butter.
- Stir the bacon and shrimp into the vegetable mixture and let heat through for a couple minutes. Remove skillet from heat and squeeze in juice from seared lemon halves.
- Season to taste with salt and pepper. Sprinkle remaining green onion slices on top and garnish with extra parsley.
- Serve hot over cooked grits. Enjoy!
Grits
- Bring water and milk to a low boil in a medium saucepan over medium-high heat.
- Slowly stir the grits and salt.
- Reduce heat to low, cover saucepan, and cook 5-7 minutes until thickened, stirring occasionally.
- Stir in cheese 1 cup at a time until melted and smooth.
- Serve grits in shallow bowls topped with Cajun Shrimp.
Notes
*See post for Recipe Tips and Storage & Reheating instructions.
Nutrition
Serving: 1 serving | Calories: 525kcal | Carbohydrates: 33g | Protein: 31g | Fat: 30g | Cholesterol: 207mg | Sodium: 1295mg | Potassium: 584mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2624IU | Vitamin C: 42mg | Calcium: 330mg