Description
Ultimate Creamy Cajun Shrimp and Grits features succulent shrimp seasoned with bold Cajun spices, served over ultra-creamy three-cheese grits and topped with crispy bacon. This restaurant-quality Southern comfort food recipe is ready in just 30 minutes and delivers incredible flavor with simple ingredients. The rich pan sauce with Calabrian peppers, garlic, and lemon ties everything together beautifully.
Ingredients
Bacon and Seasoning
- 5 strips diced bacon
- 3 tablespoons Cajun seasoning, divided (store-bought or homemade)
- Olive oil, as needed
- Salt, seasoning salt, and black pepper, to taste
Shrimp and Pan Sauce
- 1.5 pounds large shrimp, peeled and deveined
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 scallions, thinly sliced (white and green parts)
- 2 tablespoons Calabrian peppers crushed/paste (or substitute chili peppers in oil, chili crisp, or harissa), plus 1 spoonful of oil
- 1/2 teaspoon red pepper flakes
- 1/3 cup chicken stock
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
Cheesy Grits
- 3 cups chicken stock
- 1 cup quick grits
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 ounces cream cheese, softened
- 3/4 cup sharp cheddar cheese, shredded
- 3/4 cup Pepper Jack or Monterey Jack cheese, shredded
Cajun Seasoning (Homemade Option)
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cayenne powder
- 1/4 teaspoon freshly cracked black pepper
Instructions
Bring 3 cups of chicken stock to a rolling boil in a pot. Slowly whisk in 1 cup of quick grits in a steady stream to prevent clumping. Reduce the heat to medium-low and let them cook until tender, about 5 minutes, stirring occasionally.
While the grits are cooking, add your diced bacon to a large pan over medium-high heat. Cook until crispy and golden, about 5-7 minutes. Use a slotted spoon to transfer the bacon pieces to paper towels to drain.
In a bowl, toss the shrimp with a drizzle of olive oil and 2 1/2 tablespoons of Cajun seasoning, making sure every piece is evenly coated. Reserve 1/2 teaspoon of Cajun seasoning for the sauce. Heat the reserved bacon fat over medium-high heat and add the shrimp in a single layer. Cook for about 2 minutes per side until they’re pink and no longer opaque. Remove the shrimp to a plate and tent with foil to keep warm.
In the same pan, add 2 tablespoons of butter, the minced garlic, and sliced scallions. Cook until the butter melts and the garlic becomes fragrant, about 2 minutes.
Stir in the reserved 1/2 teaspoon Cajun seasoning, red pepper flakes, and Calabrian peppers with their oil. Let this cook for about 1 minute to bloom the spices and release all those wonderful flavors.
Pour in the chicken stock and use your spoon to scrape up all those delicious browned bits stuck to the bottom of the pan. Stir in the lemon juice, Worcestershire sauce, and 2 tablespoons of heavy cream. Whisk everything together until it’s combined and slightly thickened, about 2-3 minutes.
Return the cooked shrimp to the pan along with the chopped parsley. Toss everything together to coat the shrimp in that gorgeous sauce, and add an extra dash of lemon juice for brightness. Keep warm on low heat.
Time to make these grits absolutely divine! Stir the softened cream cheese, butter, heavy cream, shredded cheddar, and Pepper Jack cheese into your cooked grits. Keep stirring until everything melts together into a smooth, creamy dream. Season with salt, seasoning salt, and black pepper to taste. If they seem too thick, add a splash more cream or stock.
Spoon generous portions of those cheesy grits into bowls. Top with the Cajun shrimp and that beautiful pan sauce, making sure everyone gets plenty of sauce. Sprinkle the crispy bacon on top for that perfect salty crunch. Serve immediately while everything is hot and creamy!
Notes
- Make your own Cajun seasoning and store it in an airtight container. It’s cheaper than store-bought and you can adjust the heat level to your liking.
- Use two pans simultaneously if you’re comfortable—cook the grits in one pot while you handle the bacon and shrimp in the skillet. Everything will be done at the same time!
- Save that bacon grease! If you have extra, strain it and store it in the fridge. It’s perfect for cooking eggs or sautéing vegetables.
- Don’t skip deglazing the pan with chicken stock. Those brown bits are pure flavor!
- Taste as you go, especially with the seasoning. Different brands of Cajun seasoning vary in salt content.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American