Enjoy these best Cajun shrimps with cheddar cheese grits that are absolutely delicious and easy to make.
This is a church cookbook fan favorite.
This Cajun Shrimp with Cheddar Cheese Grits is a tried and true favorite recipe by one of my best friends who shared this in a church cookbook years ago. It was the featured entree at our always-packed Ladies’ Night Out events. Everyone loved this dish, and everyone in my circle (at the time) cherished this recipe.
This dish is beautiful, delicious, and company worthy.
One reason this dish was and is so popular is that it looks and tastes “fancy” but is SO easy to make. Even my friends who don’t love to cook don’t mind this recipe. Cooking grits is basically boiling and stirring:-) The shrimp takes a few minutes to sauté, and the sauce is just mixing a few ingredients. The plating is also easy: place grits on the plate and top with shrimp and sauce.
What kind of grits should I use for cajun shrimp and grits?
For this recipe, I use McEwan and Sons grits. This brand of grits is SO good and I highly recommend using them if you can get your hands on them. Grits are super easy to make. All you need to do is bring milk, garlic powder, and salt to a boil and then gradually whisk in the grits. Once you’ve whisked them in, reduce heat to simmer for about 5-8 minutes. You should stir the grits often until they have thickened up, that’s how you know when they are done cooking. After that, stir in the cheese and they are finished!
Can shrimp and grits be healthy?
Absolutely! This recipe keeps it simple and is packed with protein from the shrimp and even a little bit from the grits. This dish is a great option for a filling and delicious dinner while also still keeping it nutritious.
How should I serve shrimp and grits?
Shrimp and grits can be presented so beautifully. Typically, what I do is add a layer of grits onto a plate, then add the shrimp on top. Once you add the basics then you can add some toppings. I use chives as a topping for my cajun shrimp and grits. It adds another level of flavor while also adding some presentation value.
Is ‘shrimp and grits’ a breakfast or dinner dish?
Traditionally, shrimp and grits is a breakfast dish. However, I do usually serve it for dinner since it is easier to prepare then. This dish is perfect for dinner but it would also be so wonderful to serve at Sunday brunch. No matter what time of day you serve cajun shrimp and grits, it will surely be delicious and a crowd favorite.
Can I use frozen shrimp for cajun shrimp and grits?
Always use raw shrimp for this recipe. Fresh is best but frozen will work. I buy deveined shrimp with tails on. When I use frozen, I let them thaw overnight in the fridge to be ready to cook the next day. Because the shrimp take center stage in this dish, I like to get ones that are large and well-shaped.
Bold & spicy Cajun seasonings
The buttery Cajun seasonings form a sauce that is so scrumptious, you’ll want to save every drop (some folks actually double the sauce recipe). Heat and flavor come from pepper, hot sauce, fresh lemon juice, Old Bay, and Worcestershire sauce. Crusty bread can be dipped into this as sort of a Cajun “mop sauce.
Be careful not to overcook
When the shrimp changes color from grey/white to pink, it is done and should be removed from heat. It will continue cooking somewhat even after being removed from the skillet. I’ve learned from experience that overcooked shrimp is not worth eating. It gets a rubbery texture that is unappetizing.
Try another favorite grits recipe
While we are on the topic of grits, I would love to share another family favorite recipe. Gourmet cheese grits are my most often requested side, especially when we are dining on steak, pork tenderloin, or pulled pork. The grits are make ahead (up to 3 days), and absolutely FAB! For the recipe, click here.
If you try this, please let me hear how it turns out. As always, thanks so much for stopping by. Be blessed, and stay savvy!
- 5 cups milk
- 1 cup uncooked stone-ground grits (I love McEwen & Sons)
- 2 cups shredded sharp cheddar
- 3 oz cream cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- fresh snipped chives to garnish (optional)
- 2 pounds large fresh shrimp, peeled and deveined
- 1/4 cup melted butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon coarsely ground black pepper
- 1 clove garlic, minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon hot sauce
- Bring milk, garlic powder and salt to a boil in a large saucepan. Gradually whisk in grits.
- Reduce heat and simmer, uncovered, 5-8 minutes or until grits are thick, stirring often.
- Remove from heat; stir in cheeses until thoroughly melted; set aside and keep warm.
- Melt butter in a cast iron skillet.Add lemon juice and next 6 ingredients; bring to a boil.
- Reduce heat and simmer 1 minute.
- Add shrimp to skillet; cook 5 minutes or until shrimp turn pink (be careful not to overcook).
- Serve shrinp mixture over cheese grits. Sprinkle with chives if desired. Serve immediately.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 716Total Fat 43gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 13gCholesterol 412mgSodium 1403mgCarbohydrates 21gFiber 0gSugar 2gProtein 63g