Louisiana Style Shrimp Grits

The first time I had shrimp and grits in New Orleans, I understood why people build entire lives around food. That bowl arrived steaming, with shrimp curled just right and grits so creamy they felt like a warm hug. I've been chasing that memory in my own kitchen ever since, and this version finally does it justice.

Last summer my brother-in-law from Chicago came to visit, skeptical about grits. He took one bite, went quiet for a full minute, then asked if I could teach him how to make this before his flight home. Now he texts me pictures of his attempts.

Ingredients

• Stone-ground grits: Instant or quick-cooking grits lack the texture and flavor that make this dish special, spring for the real thing
• Whole milk: Creates richness that water alone cannot achieve, though you can adjust the ratio based on preference
• Sharp cheddar cheese: The bite of sharp cheddar cuts through the creamy grits, adding necessary contrast
• Large shrimp: Peeled and deveined saves precious time, but leave the tails on if you want the presentation to pop
• Cajun seasoning: Homemade blends often shine brightest, but your favorite store-bought version works beautifully
• Bell pepper: Red adds sweetness, green brings bitterness, each choice shifts the dish slightly
• Chicken or seafood stock: This builds the foundation of your sauce, use the best quality you can find

Instructions

Cook the grits until they're done right:

Bring the water, milk, and salt to a gentle boil, then slowly whisk in the grits to prevent any lumps from forming. Drop the heat to low and cook for 20 to 25 minutes, stirring frequently so nothing sticks to the bottom. The grits should absorb most of the liquid and taste tender, not grainy. Stir in the butter, cheddar cheese, and black pepper until everything melts together into pure comfort.

Season the shrimp generously:

Pat the shrimp completely dry with paper towels, then toss them with the Cajun seasoning until evenly coated. This step ensures the spice adheres directly to the shrimp instead of washing off into the pan.

Build your flavor foundation:

Heat the olive oil and one tablespoon butter in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened and fragrant, about 3 or 4 minutes. Stir in the garlic and half the scallions, letting them cook for just a minute so the garlic does not burn.

Sear the shrimp perfectly:

Add the seasoned shrimp along with the smoked paprika and cayenne to the skillet. Cook until they start turning pink, about 2 or 3 minutes, flipping halfway through. Pour in the stock and lemon juice, letting everything simmer for 2 or 3 more minutes until the sauce thickens slightly and the shrimp are cooked through.

Finish with butter:

Stir in the remaining tablespoon butter off the heat, swirling the pan until the sauce becomes glossy and velvety. This final touch brings everything together.

Assemble your bowls:

Spoon a generous portion of creamy grits into each bowl. Top with the shrimp and that spicy sauce, letting it cascade down into the grits. Garnish with the remaining scallions, fresh parsley, and hot sauce if you like it extra hot.

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My daughter now requests this for her birthday dinner every year. Watching her carefully arrange the shrimp on top of her grits, exactly how she likes them, reminds me that the best recipes become part of family story.

Making It Your Own

Andouille sausage adds incredible depth when sliced and sautéed with the vegetables. The smokiness from the sausage permeates the entire sauce, creating layers of flavor that make the dish feel even more authentic to its Louisiana roots. Just know that the sausage needs a few extra minutes to render its fat properly.

Cheese Choices

Sharp cheddar brings the classic tang most people expect, but smoked Gouda transforms the grits into something entirely different. The subtle smoke plays beautifully with the Cajun spices and paprika in the shrimp sauce. Grating your own cheese makes a noticeable difference in how smoothly it melts.

Timing Your Meal

Grits hold their heat remarkably well, so cook them first and keep them warm while you make the shrimp. The sauce comes together in just a few minutes, so have everything chopped and measured before you start cooking. Nothing is worse than scrambling for ingredients while your shrimp overcooks.

• Set the table before you start cooking
• Have your serving bowls ready and waiting
• Call everyone to the kitchen the moment you finish

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This dish has a way of making any Tuesday feel like a celebration. Hope it finds a permanent place in your recipe rotation.

Recipe FAQs

→ What type of grits work best for this dish?

Stone-ground grits provide the ideal creamy texture and robust flavor that complement the spicy shrimp sauce perfectly.

→ Can I adjust the spice level in the shrimp?

Yes, reduce or omit cayenne pepper for a milder flavor or add extra for more heat according to your preference.

→ How do I ensure the shrimp stay tender?

Cook shrimp quickly over medium heat until just pink, avoiding overcooking to maintain tenderness.

→ Is it necessary to use sharp cheddar in the grits?

Sharp cheddar adds a tangy richness, but smoked Gouda or other flavorful cheeses can be substituted for variation.

→ What is a good side or pairing for this dish?

This dish pairs well with a crisp white wine like Sauvignon Blanc and a green salad to balance the rich flavors.