Cajun Shrimp and Grits
Creamy stone-ground grits topped with spicy, garlicky shrimp in a rich Cajun sauce. A Louisiana classic that tastes restaurant-quality but cooks in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 cup stone-ground cornmeal (polenta)
- 4 cups chicken broth
- 4 tbsp butter
- 1 cup sharp cheddar, grated
- 1.5 lbs large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tsp Cajun seasoning (store-bought)
- ½ tsp smoked paprika
- 2 tbsp lemon juice
Instructions
- 1
Heat 4 cups chicken broth in a large pot over medium-high until it boils.
- 2
Slowly whisk in cornmeal, stirring constantly to prevent lumps, then reduce heat to low.
- 3
Stir every 2 minutes for 15 minutes until grits are thick and creamy.
- 4
Remove from heat. Stir in 4 tbsp butter and 1 cup cheddar until fully melted.
- 5
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers.
- 6
Add 4 cloves minced garlic and cook, stirring, until fragrant, about 30 seconds.
- 7
Add shrimp, 2 tsp Cajun seasoning, and 0.5 tsp smoked paprika. Cook 2 minutes without stirring.
- 8
Stir shrimp and cook 1–2 more minutes until pink throughout and just cooked.
- 9
Finish with 2 tbsp lemon juice and stir to combine.
- 10
Spoon creamy grits into bowls and top with shrimp and pan sauce.
Tools you’ll need
- large pot
- whisk
- wooden spoon
- 12-inch skillet
- measuring cups and spoons
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