There are so many recipes for cajun shrimp and grits. I remember eating such delicious, flavorful, and spicy food when I visited New Orleans. The loud, bombastic flavors tantalized my taste buds and left me satisfied and happy. I believe that THAT is the essence of comfort food. If you cannot take a trip to New Orleans or the South for some real southern food, you can bring the South to you with this recipe for shrimp and cheesy grits. Hope you enjoy this recipe for a Sunday brunch or decadent dinner.
How to not overcook shrimp
Overcooking shrimp is a common kitchen mistake. It leaves the shrimp with a dry rubbery texture. For this dish, you only need to sear both sides quickly and then finish off the cooking in the sauce. That way the shrimp will not overcook.
How to keep my butter from burning
When sauteing in butter, always add a splash of olive oil or other oil with a higher burning point. Butter burns at lower temperatures, which makes it unsuitable for sauteing or frying on its own.
What goes well with seafood?
Leek, garlic, and shallot are seafood’s friends! Use these aromatic veggies in most of your dishes and it will help you level up your cooking game!
What is a shortcut for cooking cheesy grits?
Cooking grits from scratch can take 45 minutes to an hour and requires frequent stirring. Use pre-made polenta as a shortcut for grits. Grits and polenta are almost the same thing, but just go by different names. Usually pre-made polenta is sold at stores in a roll. You can slice it up and add milk, cream, cheese, and butter to make it into creamy cheesy grits.
For more brunch ideas, check out my Easy Brunch Ideas recipes.
Shrimp and Cheesy Grits
Ingredients
Cajun Rub
- 1 pinch red pepper flake
- 1 pinch cayenne pepper
- ½ tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp Old Bay seasoning
- 1/4 tsp Lawry's seasoned salt
Shrimp
- 2 tbsp oil
- 2 lb Shrimp
- 1 tbsp oil
- ¼ onion diced
- 1/2 bunch scallion thinly sliced
- 6 cloves garlic minced
- 1 tsp salt
- 1 tbsp butter
- 1 tsp flour
- 1/2 cup heavy whipping cream
- 1/2 cup chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
Cheesy Grits
- 2 rolls pre-cooked polenta thinly sliced
- 2 cups low sodium chicken broth
- 1 cup heavy whipping cream
- 4 tbsp butter
- 1 cup aged white cheddar grated
- 1 tbsp sugar
Instructions
Grits
- Heat chicken broth and sliced cooked polenta in a pot. Bring to a boil and then lower fire to low heat. Cook for 15 minutes until polenta has softened. Use a whisk to break the polenta apart and incorporate it into the liquid until it has a smooth creamy consistency.
- Then add cream, grated cheese, and sugar. Mix well into grits. Use a whisk to work out any clumps and ensure that the grits are smooth.
- Continue cooking until the grits have thickened and the excess liquid has evaporated. The desired texture should be that of runny mashed potatoes. When your grits have reached this stage, check for seasonings and add salt to taste.
Shrimp in Cream Sauce
- Devein, clean, and pat dry shrimp. Then mix with Cajun rub and set aside.
- Heat a large skillet on high heat. Add in oil. When oil is hot and shimmery, sear shrimp in 3 batches, making sure to keep space in between the shrimp. Sear shrimp until both sides are just golden brown and the inside is just cooked through. Remove from pan and set aside. Repeat for the next 2 batches, adding in extra oil to the pan before each batch.
- After shrimp is removed from the pan, add oil. Keep heat on medium. Then add aromatic vegetables: garlic, onion, and green onion. Sauté and sweat until the vegetables have just softened, about 5 minutes. Then add in butter and flour. Cook on medium heat until flour is slightly brown and nutty.
- Then add cream and chicken broth to the pan. Mix well into the flour mixture. Then add in Worcestershire sauce and soy sauce. Allow to cook on medium for 2-3 minutes until the sauce reduces and becomes thick. Add in shrimp and cook together for just 1 minute. Check for seasoning and add salt, pepper, and/or red pepper flake as needed.
- Take shrimp off of heat and serve on top of grits.
