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A plate of shrimp and grits garnished with fresh herbs

Spicy Cajun Shrimp and Grits

This recipe features creamy, cheesy grits topped with succulent shrimp simmered in a rich and spicy Cajun sauce, perfect for a hearty and flavorful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 650 kcal

Equipment

  • medium saucepan
  • large skillet or Dutch oven
  • slotted spoon
  • paper towels

Ingredients
  

Grits

  • 1 cup stone-ground grits
  • 4 cups chicken or seafood broth
  • ½ cup milk or half-and-half
  • 2 tablespoons unsalted butter
  • 1 cup shredded sharp cheddar cheese
  • Salt and freshly ground black pepper to taste

Shrimp and Sauce

  • 1 pound large shrimp, peeled and deveined
  • 4 slices thick-cut bacon, chopped
  • small yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ green bell pepper, diced
  • 1 jalapeño, seeded and minced (or more for extra heat)
  • 1 teaspoon Cajun seasoning (or Old Bay)
  • ¼ teaspoon cayenne pepper (or more to taste)
  • ½ cup dry white wine (like Chardonnay or Sauvignon Blanc)
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley or chives, for garnish

Instructions
 

Prepare the Grits

  • In a medium saucepan, bring broth to a boil, then slowly whisk in grits and simmer for 30-40 minutes until thick and creamy.
  • Stir in milk or half-and-half, 2 tablespoons of butter, and cheddar cheese until melted and smooth, then season with salt and pepper and keep warm.

Render Bacon and Sauté Aromatics

  • Cook chopped bacon in a large skillet until crispy, then remove and drain, reserving 1-2 tablespoons of bacon fat.
  • Add onion, garlic, green bell pepper, and jalapeño to the reserved bacon fat, and sauté for 5-7 minutes until softened.

Build the Sauce

  • Stir in Cajun seasoning and cayenne pepper for 1 minute until fragrant, then deglaze the pan with white wine, scraping up any browned bits.
  • Bring to a simmer for 2 minutes, allowing the wine to reduce slightly, then stir in the undrained fire-roasted diced tomatoes and simmer for 5-7 minutes to meld flavors.

Cook Shrimp and Finish

  • Add shrimp to the simmering sauce and cook for 2-3 minutes until pink and opaque, avoiding overcooking.
  • Remove from heat, stir in the remaining 2 tablespoons of butter and lemon juice, then taste and adjust seasonings.

Serve

  • Ladle grits into bowls, spoon shrimp and sauce over them, and garnish with crispy bacon and fresh parsley or chives before serving immediately.

Notes

For an extra kick, you can add a pinch more cayenne pepper or a dash of hot sauce to the shrimp sauce. The grits can be made ahead of time and reheated gently with a little extra broth or milk.