Cajun shrimp with cheddar cheese grits is an easy to make dish that brings all the flavors of the Lousiana bayou to your kitchen table.
This Cajun Shrimp with Cheddar Cheese Grits is a tried and true favorite recipe that I got decades ago from my dear friend Leigh Ann, one of the best cooks I know. This recipe was the featured dish at many of our church’s “Ladies’ Night Out” and is still one of my go-to recipes today, especially for entertaining.
The ideal shrimp for this recipe should be raw (uncooked), either fresh or thawed from frozen. I typically keep a bag of raw tail on shrimp in the freezer for quick and easy shrimp dishes. The shrimp thaws overnight in the fridge or in 30 minutes or less under cold water.
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 oven or skillet. If you prefer making this shrimp in a skillet, it will take much less time to cook~roughly 4-5 minutes over medium heat.
The butter and Cajun seasonings form a sauce that is so scrumptious, you’ll want to save every drop to ladle over the grits and to serve on the side. Many folks “sop up the sauce” with crusty pieces of bread. This likely is a breach of etiquette, but in this case, I consider it an exception:-)
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!!!