One bite of these Cajun Shrimp and Grits and you’ll be instantly transported to New Orleans!
Everyone has a favorite city they’ve visited, a city they dream about, a city they want to go back and visit every year, if not move there! For me, that city is the colorful, flavorful city of New Orleans, Louisiana! It’s a city filled with great food, amazing music, and overall just the nicest people ever.
One of our foodie goals was to taste as many versions of shrimp and grits as possible. Shrimp and Grits, the classic Southern dish, is a staple of Louisiana cooking. You can read more about our trip over at my foodie’s guide to New Orleans.
Cheesy, creamy grits topped with cajun seasoned shrimp make for the perfect breakfast or dinner (in the South, this dish is traditionally served for breakfast but it makes a great meal for lunch or dinner!).
Tips on cooking grits:
- Slowly whisk in the grits into the simmering liquid and continue whisking for a minute after the grits have been added;
- Use great quality grits like Anson Mills or Bob’s Red Mill grits;
- If grits are getting to thick, lower heat and drizzle in some liquid (stock, cream, water).
Cajun Shrimp and Grits
- 3 cups chicken stock
- 1 cup white stoneground grits
- 1 cup heavy cream
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 pound peeled shrimp leave tails on if you'd like!
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Over medium heat, warm the chicken stock. Once simmering, whisk in the grits and turn the heat down to low. Cook for 10 minutes and add the cream, still whisking. Cook for 15 more minutes, until tender.
- While the grits cook, season the shrimp and cook over high heat, until pink. Set aside until grits are ready. Once ready to serve, whisk in the cheddar cheese and butter into the grits and serve shrimp over grits with a splash of hot sauce.