Easy Cajun Shrimp and Grits, comfort food Southern-style.
If you’ve never had grits, you’re in for a treat. Think creamy, like mashed potatoes, but with a delicious ground corn texture. Of course milk, plenty of butter, and cheddar cheese play a starring role. Bacon, onion, and Cajun-seasoned shrimp cooked in bacon drippings are spooned on top. A quick and easy meal that’s impressive, yet on the table in 35 minutes. The best of all worlds!
When to Serve
According to the good folks at Taste of Home, this dish is sometimes called breakfast shrimp. That’s right up my alley. I love savory entrees for breakfast. They also suggests it can be served for brunch, lunch or dinner.
I did change the original name of this recipe which was Southern Shrimp and Grits. That’s because I know a really good cook from the south. So I was hesitant to keep the “Southern” title lest it doesn’t pass her “tradition test.”
Grits vs. Polenta
If you’re curious about the difference between polenta and grits, you’re not alone! I went looking for an answer and found this explanation. To net it out, the type of corn and the consistency or the texture of the grind are the main factors. Southerners lay claim to grits while the Italians are the ones cooking up polenta.
Reheating Grits
Grits quickly transform from a creamy state to a thick porridge-like consistency as they cool. But you can still reheat leftovers. Simply stir some chicken broth or milk into the grits as you reheat them gently in a saucepan until you attain the desired consistency.
I first warmed half a cup of milk in a saucepan. Then I spooned the grits into the milk, mashing and stirring them together. I gradually added a little more milk, while they reheated until they were creamy again.
Special Request
My sweet hubby, Michael, made this special request for shrimp and grits. Usually content to leave all the meal planning to me, he occasionally pipes up with an idea. Which I love! I’ve always said, if I can find a recipe for it, I can cook it!
Want More Shrimp Recipes?
Here are just a few of my favorite shrimp recipes. Head to my recipe index and search on shrimp for many more options.
Easy Cajun Shrimp and Grits
Ingredients
- 2 cups chicken broth
- 2 cups whole milk
- 1/3 cup butter
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup uncooked old-fashioned grits
- 1 cup shredded cheddar cheese
Shrimp
- 8 thick-sliced bacon strips chopped
- 1 small sweet onion chopped
- 1 pound uncooked medium shrimp peeled and deveined
- 3 garlic cloves minced
- 1-2 teaspoon(s) Cajun or blackened seasoning (choose your level of spiceiness)
- sliced green onions or snipped chives
Instructions
- In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
- In a large skillet, cook bacon and sweet onion over medium heat until bacon is cooked to desired doneness and the onion is tender. Remove bacon and onions and set aside.
- Add shrimp to bacon drippings and season with Cajun or blackening seasoning. Saute until shrimp turn pink, adding garlic in the last 30 seconds (to prevent burning.) Stir in reserved bacon and onion mixture; heat through. Serve with grits and sprinkle with green onions or chives.
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