Cajun New Orleans Shrimp Grits (Print Version)
# Ingredients:
→ For the Grits
01 -
2 1/4 cups chicken broth
02 -
1 tablespoon unsalted butter
03 -
1 teaspoon salt
04 -
1 cup stone ground grits
05 -
1 cup milk
06 -
1/2 cup shredded white cheddar cheese
07 -
1/4 cup shredded Parmesan Reggiano cheese
→ For the Shrimp and Gravy
08 -
1 pound raw shrimp, peeled and deveined
09 -
1 teaspoon Old Bay Seasoning
10 -
Salt and black pepper, to taste
11 -
4 slices bacon or 3 ounces andouille sausage, diced into 1/4-inch pieces
12 -
1/2 cup chopped white onion
13 -
3 garlic cloves, minced
14 -
1/2 cup chicken broth
15 -
1 teaspoon Cajun seasoning
16 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
In a large pot, combine chicken broth, butter, and salt. Bring to a boil over medium-high heat.
02 -
Gradually whisk in the stone ground grits. Reduce heat to low and stir frequently for 15–20 minutes until liquid is absorbed and grits are smooth.
03 -
Remove pot from heat and stir in milk, white cheddar cheese, and Parmesan until thoroughly melted and the mixture is thick and creamy. Let stand for at least 10 minutes to allow grits to thicken.
04 -
Heat a cast iron skillet over medium-high and cook bacon or andouille sausage until crisp. Remove with a slotted spoon and set aside, reserving rendered fat in the skillet; drain excess if needed.
05 -
Add shrimp to the skillet with reserved fat over medium heat. Season with Old Bay, salt, and black pepper. Cook for 2–3 minutes on each side until just opaque. Remove shrimp and set aside.
06 -
Add chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes until translucent and fragrant.
07 -
Pour in chicken broth and deglaze the pan with a wooden spatula, scraping up browned bits. Stir in Cajun seasoning and lemon juice.
08 -
Crumble the cooked bacon or sausage into the gravy, then remove skillet from heat. To serve, spoon grits into plates or bowls, top with shrimp, and drizzle gravy with bacon/sausage over the top.
# Notes:
01 -
Constant stirring is essential for smooth, lump-free grits.
02 -
Shrimp should be immediately removed from heat when flesh turns uniformly pink for optimal tenderness.
03 -
For creamier grits, use full-fat milk or substitute with thicker dairy alternatives.
04 -
To thicken the gravy, blend 1 tablespoon water with 1 tablespoon all-purpose flour and add to the skillet, stirring until it reaches desired consistency.