Cajun Shrimp Cheddar Grits

The first time I had shrimp and grits was at a tiny hole-in-the-wall in Charleston, where the server warned me about the heat but I ordered it anyway. I spent the entire meal sweating through my shirt but grinning like a fool, unable to stop eating. Now every time I make this at home, that perfect balance of creamy comfort and spicy punch takes me right back to that sticky June evening. My roommate used to hover around the stove the moment she smelled the garlic hitting the pan.

I made this for my dads birthday last year, and despite being a yankee who had never heard of grits, he went back for thirds. Watching someone discover that texture contrast—the silky bed catching those plump, spicy shrimp—is one of my favorite kitchen moments. Something about this dish just makes people linger at the table longer.

Ingredients

• Stone-ground grits: Trust me on this—instant grits turn into wallpaper paste, while stone ground give you that creamy, separate kernel texture that makes the dish
• Low-sodium chicken broth: Using broth instead of water adds depth without over salting since the cheese brings its own saltiness
• Sharp cheddar cheese: Grate it yourself because pre-shredded cheese has anti-caking agents that prevent smooth melting
• Whole milk: This transforms the texture from merely creamy to velvety rich
• Large shrimp: Go for bigger shrimp here because they shrink when cooking and hold up better against the bold seasoning
• Cajun seasoning: Make your own or buy a good one, but do not skip the paprika base which gives that beautiful rust color
• Unsalted butter: You will use this in both the grits and the shrimp skillet, so have extra on hand
• Bell pepper: Finely dice this so it melts into the sauce rather than creating chunky bites
• Lemon juice: This brightens the whole dish and cuts through the richness

Instructions

Cook the grits base:

Bring the chicken broth to a boil in your medium saucepan, then slowly rain in the grits while whisking constantly to prevent any lumps from forming. Drop the heat to low and let it simmer gently for about 20 to 25 minutes, stirring every few minutes and scraping the bottom.

Make them creamy:

Once the grits are tender and have absorbed most of the liquid, stir in the butter, cheddar, milk, salt, and pepper until everything melts together into a smooth, glossy mixture. Cover and set aside while you make the shrimp.

Season the shrimp:

Pat your shrimp completely dry with paper towels, then toss them with the Cajun seasoning until they are evenly coated and reddish.

Sear the shrimp:

Heat the olive oil and one tablespoon butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer and cook for about 2 to 3 minutes per side until they are pink and opaque.

Build the sauce:

Remove the shrimp to a plate, then add the remaining butter to the hot skillet along with the garlic and diced bell pepper. Sauté for about 2 minutes until fragrant and softened.

Bring it together:

Return the shrimp to the skillet, add the lemon juice and half the green onions, and toss everything until the shrimp are coated in that buttery, spiced pan sauce.

Plate and serve:

Spoon a generous bed of grits into each bowl and top with the shrimp and all that pan sauce. Scatter the remaining green onions and parsley on top.

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This recipe became my go-to for intimate dinner parties the night my friend Sarah announced her engagement over a bowl of it. Now whenever I make it, it feels like a celebration waiting to happen.

Getting the Grits Texture Right

The difference between good grits and great grits comes down to patience and stirring. If you walk away and leave them unattended, they will clump up on the bottom and scorch. I set a timer for every 3 minutes just to remind myself to give them a quick scrape and stir. The grits are done when they taste soft not chalky and have a consistency similar to thick polenta or creamy oatmeal.

Balancing the Heat

Cajun seasoning blends vary wildly in intensity, so I always start with less and taste as I go. Some days I want more heat and add a pinch of cayenne. The cheese and creaminess of the grits naturally tame some of the spice, but you know your heat tolerance better than anyone else does.

Make-Ahead Strategy

You can make the grits up to an hour ahead and keep them warm over the lowest possible heat, stirring in a splash more milk if they thicken too much. The shrimp though must be cooked right before serving. Reheated shrimp turns rubbery and sad, and nobody wants that after all this work.

• Chop all your vegetables and measure spices before you begin
• Warm your serving bowls in the oven so the grits stay hot longer
• Have wine poured before you start searing the shrimp

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There is something about this dish that turns an ordinary Tuesday dinner into a small occasion. Enjoy every bite.

Recipe FAQs

→ How do I achieve creamy cheddar grits?

Simmer stone-ground grits slowly in chicken broth, stirring frequently until tender. Finish by mixing in butter, sharp cheddar, milk, salt, and pepper for a smooth texture.

→ What makes the shrimp spicy?

The shrimp are tossed with Cajun seasoning before being sautéed, delivering bold, spicy flavors complemented by garlic and bell peppers.

→ Can I substitute chicken broth for a vegetarian option?

Yes, vegetable broth can replace chicken broth to adapt the dish for pescatarian preferences without losing depth of flavor.

→ How do I prevent grits from becoming lumpy?

Slowly add grits to boiling broth while whisking continuously, then stir occasionally while simmering to keep them smooth.

→ What pairs well with this dish for a complete meal?

Traditional sides like collard greens or a fresh crisp salad complement the richness and spice, while a chilled Sauvignon Blanc pairs nicely.