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Southern Shrimp and Cheesy Grits with Cajun Seasoning Recipe

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★★★★★

5 from 60 reviews

Experience authentic Southern comfort with this classic Shrimp and Grits recipe featuring cheesy, creamy grits topped with flavorful Cajun-seasoned shrimp and a rich pan sauce, finished with crispy bacon for the perfect balance of smoky, spicy, and savory flavors.

Ingredients

Scale

Bacon & Seasoning

  • 5 strips bacon, diced
  • 3 tablespoons Cajun seasoning (store-bought or homemade below)
  • Olive oil, as needed
  • Salt, seasoning salt, and pepper to taste

Shrimp & Pan Sauce

  • 1.5 lb large shrimp, peeled and deveined
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 3 scallions, thinly sliced (white and green parts)
  • 2 tablespoons Calabrian peppers crushed/paste + a spoonful of its oil (or substitute with chili peppers in oil, chili crisp, harissa, etc.)
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons heavy cream
  • 2 tablespoons freshly chopped parsley

Cheesy Grits

  • 3 cups chicken stock
  • 1 cup quick grits (regular grits can be used, avoid instant)
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • 2 ounces cream cheese, softened
  • 3/4 cup sharp cheddar cheese, shredded
  • 3/4 cup pepper jack or Monterey Jack cheese, shredded

Homemade Cajun Seasoning

  • 1 tablespoon paprika
  • 1.5 teaspoons salt
  • 1.5 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon cayenne powder
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. Cook Grits & Bacon: Bring chicken stock to a boil in a pot over medium-high heat. Slowly whisk in the grits to prevent clumping. Reduce heat to medium-low and cook, stirring occasionally, until tender, about 5 minutes. In a large pan, cook diced bacon until crispy; transfer to paper towels to drain. Reserve half the bacon grease in a bowl and leave the rest in the pan for cooking shrimp.
  2. Finish Grits: To the cooked grits, add heavy cream, cream cheese, and butter. Stir in the shredded sharp cheddar and pepper jack cheeses until melted and smooth. Season with seasoned salt and pepper to taste. Adjust the consistency with additional cream or chicken stock if desired. Cover and keep warm.
  3. Season Shrimp: Toss shrimp with a few dashes of olive oil and coat liberally with Cajun seasoning, reserving 1/2 teaspoon of seasoning for the pan sauce.
  4. Cook Shrimp: Heat about 2 tablespoons of the reserved bacon fat in the pan over medium-high heat. Cook shrimp in batches if necessary to avoid overcrowding, cooking on each side until opaque, about 4 minutes total. Remove shrimp and tent with foil to keep warm.
  5. Make Pan Sauce: In the same pan, add butter, garlic, and scallions. Cook until butter melts and garlic is fragrant, about 2 minutes. Stir in the reserved Cajun seasoning, red pepper flakes, Calabrian peppers, and their oil. Cook 1 more minute.
  6. Add Liquids: Pour in chicken stock and scrape any browned bits from the pan. Stir in lemon juice, Worcestershire sauce, and heavy cream. Whisk until the sauce is smooth and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
  7. Combine & Serve: Return shrimp to the pan, add chopped parsley, and toss to coat evenly in the sauce. Drizzle another dash of fresh lemon juice over the shrimp. Spoon cheesy grits into bowls, top with shrimp and pan sauce, and finish with crispy bacon pieces. Serve immediately.

Notes

  • Use quick grits for faster cooking, or regular grits if you prefer a coarser texture; avoid instant grits.
  • If Calabrian peppers are unavailable, substitute with chili peppers in oil, chili crisp, or harissa to retain heat and flavor.
  • Reserve some bacon grease for cooking shrimp to add smoky depth to the dish.
  • Adjust the grits’ creaminess by thinning with additional heavy cream or chicken stock as desired.
  • Cook shrimp in batches if needed to prevent steaming and ensure a proper sear.
  • This recipe serves 4 but can be easily doubled for larger gatherings.

Keywords: shrimp and grits, Southern recipe, Cajun shrimp, cheesy grits, comfort food, bacon, spicy shrimp

Find it online: https://busyrecipe.com/southern-shrimp-and-cheesy-grits-with-cajun-seasoning-recipe/