Shrimp & Grits with Cajun Cream
A soulful, spicy, and buttery masterpiece from the heart of the South.
Timing
By simmering the cream sauce and grits simultaneously, you can have this feast on the table in just 40 minutes. That is 20% faster than traditional slow-cooker versions, without sacrificing an ounce of flavor!
Ingredients List
The Cheesy Grits
- 1 cup Stone-Ground Grits: For that authentic, rustic texture.
- 4 cups Chicken Broth: Provides a savory depth water can’t match.
- 1 cup Sharp Cheddar: Bold, melted gold.
- 2 tbsp Butter: For a silky, luxurious mouthfeel.
The Cajun Shrimp & Sauce
- 1 lb Large Shrimp: Peeled, deveined, and ready to sear.
- Cajun Spice Blend: Smoky paprika, garlic, and cayenne heat.
- The Holy Trinity: Diced bell peppers, onions, and garlic.
- 1 cup Heavy Cream: The base of our velvet sauce.
Substitutions: Not a shrimp fan? This sauce is incredible over blackened chicken or pan-seared scallops. For a lighter grit, swap cheddar for parmesan and a drizzle of olive oil.
Step-by-Step Instructions
Step 1: Whisk the “Southern Velvet”
Bring your chicken broth to a rolling boil. Slowly whisk in the grits like you’re stirring a pot of gold. Reduce the heat to low, cover, and let them simmer for 20-25 minutes. Once thickened, fold in the butter and cheddar until the mixture is thick, cheesy, and irresistible.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet. Toss in your onions and bell peppers, sautéing until they are soft and translucent. Add the minced garlic last—let it sizzle for just 60 seconds until your kitchen smells like a French Quarter bistro.
Step 3: Sear the Shrimp
Turn the heat up slightly and add the shrimp and Cajun seasoning. Cook for 3-4 minutes until they curl into a perfect “C” shape and turn a vibrant pink. Stir in the tomatoes and Worcestershire sauce for a final umami punch.
Step 4: The Cajun Cream Finish
In a small saucepan, bring the heavy cream to a gentle simmer. Whisk in the Cajun seasoning and let it reduce for 5-7 minutes. It should be thick enough to coat the back of a spoon. Finish with a squeeze of lemon juice to make the flavors “pop.”
Nutritional Information
One serving provides approximately 540 calories and 32g of protein. Shrimp is a fantastic source of selenium and Vitamin B12. Using stone-ground grits offers more fiber and complex carbohydrates than “instant” varieties, keeping you full for longer.
Healthier Alternatives for the Recipe
- Lower Fat: Replace heavy cream with evaporated milk or a light coconut milk for a similar texture with fewer calories.
- Grain-Free: Serve the Cajun shrimp over cauliflower mash or creamy polenta made with almond milk.
- Sodium Conscious: Use a salt-free Cajun seasoning blend and low-sodium chicken broth to control the salt intake.
Serving Suggestions
Spoon a massive mound of cheesy grits into a shallow bowl. Create a well in the center and pile the spicy shrimp high. Drizzle the cream sauce over everything like a savory waterfall. Garnish with a forest of chopped green onions and serve with a side of charred corn or a crisp green salad.
Common Mistakes to Avoid
- The “Lumpy” Grits: This happens if you dump the grits in all at once. Whisk constantly as you pour them into the boiling liquid!
- Splitting the Cream: Never boil the cream sauce vigorously; a gentle simmer is all you need. High heat can cause the dairy to separate.
Storing Tips for the Recipe
Shrimp and grits are best served immediately. However, you can store leftovers in an airtight container for up to 2 days. Reheating Tip: Add a splash of milk or broth to the grits when reheating, as they will firm up significantly in the fridge.
Conclusion
This dish is a celebration of texture and spice—a true Southern classic that feels like a hug in a bowl. Whether it’s for a fancy brunch or a cozy dinner, it never fails to impress. Did you go extra spicy with the Cajun seasoning? Tell us in the comments and don’t forget to share your photos!
FAQs
Q: Can I use instant grits?
A: You can, but the texture will be much thinner. Stone-ground grits provide the “bite” that makes this dish authentic.
Q: My sauce isn’t thickening. Help!
A: Let it simmer a few minutes longer, or whisk in a tiny “slurry” of 1 tsp cornstarch and 1 tsp water to get it to the perfect consistency.