Cajun Shrimp & Grits

A soul-warming Southern delight: Succulent, Cajun-spiced shrimp seared to smoky perfection, served atop creamy, cheesy grits, and smothered in a rich, garlicky cream sauce with a kick. This 30-minute dish bursts with bold flavors—perfect for a cozy Friday night dinner on October 31, 2025, or any special occasion! Serves 4 | Prep: 10 min | Cook: 20 min

INGREDIENTS

SHRIMP

• 1 lb (450g) large shrimp, peeled & deveined (tails on optional)
• 1 Tbsp Cajun seasoning (store-bought or homemade*)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter

CREAMY GRITS

• 1 cup stone-ground grits (not instant)
• 4 cups water or chicken broth
• 1 cup heavy cream (or half-and-half)
• 4 Tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

CAJUN CREAM SAUCE

• 2 Tbsp unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, finely diced (or ¼ cup onion)
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• ½ tsp Worcestershire sauce
• 1 tsp lemon juice
• Salt & cayenne to taste

GARNISH

• 2 Tbsp fresh parsley, chopped
• Lemon wedges

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INSTRUCTIONS

1. COOK THE GRITS

1. Bring water (or broth) to a boil in a medium pot.
2. Slowly whisk in grits. Reduce heat to low.
3. Simmer 15–20 min, stirring frequently, until thick and creamy.
4. Stir in butter, cream, cheese, salt, and pepper. Keep warm. (Add splashes of broth if too thick.)

2. SEASON & SEAR THE SHRIMP

1. Pat shrimp dry. Toss with Cajun seasoning, paprika, garlic powder, and pepper.
2. Heat olive oil + butter in a large skillet over medium-high heat.
3. Add shrimp in a single layer. Cook 1–2 min per side until pink and lightly charred.
4. Remove shrimp; set aside. Keep pan hot.

3. MAKE THE CAJUN CREAM SAUCE

1. In the same skillet, melt 2 Tbsp butter.
2. Sauté garlic and shallot for 1 min until fragrant.
3. Pour in chicken broth; scrape up browned bits.
4. Add cream, Cajun seasoning, paprika, and Worcestershire.
5. Simmer 3–4 min until thickened (coats the back of a spoon).
6. Stir in lemon juice. Taste and adjust salt/cayenne.

4. ASSEMBLE

1. Spoon a generous mound of cheesy grits onto each plate.
2. Stack seared shrimp on top.
3. Ladle warm Cajun cream sauce over everything.
4. Sprinkle with fresh parsley. Serve with lemon wedges.

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SERVE

Hot and bubbling, with crusty bread or cornbread to soak up the sauce. Pairs perfectly with an ice-cold beer or crisp white wine.

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TIPS

• Quick grits? Use 5-minute grits but reduce liquid by ½ cup.
• Spice control: Start with ½ tsp cayenne in the sauce; add more if you like heat.
• Make-ahead: Cook grits and sauce ahead; reheat gently with a splash of cream/broth. Sear shrimp just before serving.
• Gluten-free: All ingredients are naturally GF—just check your Cajun seasoning.

Homemade Cajun Seasoning (mix): 1 Tbsp paprika, 1 tsp each garlic powder, onion powder, dried oregano, dried thyme, ½ tsp cayenne, ½ tsp black pepper.

Dig in—this one’s a flavor bomb!