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 almost 20 years ago from my dear friend Leigh Ann Hines (one of the best cooks in the world). This recipe was a favorite amongst the “church ladies” at the Homewood Church of Christ, the congregation we attended at the time. It was featured in the church cookbook and was the featured meal at several Ladies’ events. It is truly outstanding!
Shrimp: The shrimp needed for this recipe should be raw (uncooked), and fresh or frozen will work. I typically keep a bag of raw tail on shrimp in the freezer, so that is what I most often use for this recipe. To thaw the shrimp, I rinse them under cold water and pinch off the tails once they are thawed a bit.
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!!!