Louisiana Style Shrimp Grits (Printable)
Savory shrimp simmered with Cajun spices atop creamy, cheesy grits rich with butter and seasonings.
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
06 - 1 teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 1 small onion, finely chopped
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - ½ cup scallions, sliced (reserve some for garnish)
16 - ½ cup chicken or seafood stock
17 - 1 tablespoon fresh lemon juice
18 - ¼ teaspoon smoked paprika
19 - ⅛ teaspoon cayenne pepper (optional, for extra heat)
→ For Serving
20 - Fresh parsley, chopped
21 - Hot sauce (optional)
# Steps:
01 - In a medium saucepan, bring water, milk, and salt to a boil. Gradually whisk in the grits, reduce heat to low, and cook, stirring frequently, until thick and creamy (about 20–25 minutes). Stir in butter, cheddar cheese, and black pepper. Keep warm.
02 - Pat the shrimp dry and toss with Cajun seasoning. In a large skillet over medium heat, heat olive oil and 1 tablespoon butter. Add onion and bell pepper; sauté until softened, about 3–4 minutes. Stir in garlic and half the scallions; cook for 1 minute. Add shrimp, smoked paprika, and cayenne (if using); cook until shrimp start to turn pink, about 2–3 minutes. Pour in stock and lemon juice, simmer 2–3 minutes until sauce slightly thickens and shrimp are cooked through. Stir in remaining tablespoon butter for a glossy finish.
03 - Spoon creamy grits into bowls. Top with shrimp and sauce. Garnish with reserved scallions, parsley, and a dash of hot sauce if desired.
# Expert Tips:
01 -
- The spicy sauce clings to every shrimp while seeping into the grits beneath
- Stone-ground grits make all the difference, their nutty depth carries the whole dish
02 -
- Stone-ground grits need time and patience, rushing them leads to disappointing texture
- Overcooked shrimp become rubbery and sad, pull them from heat as soon as they turn pink
03 -
- A splash of heavy cream in the grits during the last few minutes of cooking creates restaurant-level richness
- Let the shrimp rest in the sauce for a minute off the heat before serving, allowing the flavors to meld