Description
A quick and easy weeknight dinner featuring creamy stone-ground or quick-cook grits topped with spicy, seared Cajun shrimp and sharp cheddar cheese. Ready in under 20 minutes.
Ingredients
Scale
- 1 cup (120g) stone-ground or quick-cook grits
- 4 cups (960ml) water
- 1 cup (240ml) whole milk
- 2 tablespoons (30g) unsalted butter (divided)
- 1 teaspoon (6g) salt
- 1 cup (100g) sharp cheddar cheese, freshly grated
- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons (12g) Cajun seasoning
- 4 cloves garlic, minced
- 1 teaspoon (5ml) hot sauce (optional)
- 2 stalks green onions, sliced
- 1 small red bell pepper, diced (optional)
- 1 stalk celery, diced (optional)
- 2 ounces (56g) cream cheese (optional)
Instructions
- Bring water and a pinch of salt to a boil in a medium saucepan. Whisk in grits, reduce heat to low, cover, and simmer for 10-15 minutes, stirring every 2-3 minutes to prevent sticking.
- While grits cook, pat shrimp dry with paper towels. Season generously with Cajun seasoning and toss to coat evenly. Mince garlic and slice green onions.
- Once grits are tender, remove from heat. Stir in 2 tablespoons butter, milk, salt, and grated cheddar cheese until smooth and creamy. Adjust consistency with more milk if needed.
- Heat remaining 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque.
- Add minced garlic (and optional vegetables) to the skillet in the last 30 seconds of cooking.
- Spoon creamy grits onto plates, top with hot Cajun shrimp, drizzle with hot sauce if desired, and garnish with green onions. Serve immediately.
Notes
Pat shrimp dry before cooking to ensure they sear rather than steam. Grate your own cheese to avoid anti-caking agents that make grits grainy. Stir grits frequently to prevent burning. If using frozen shrimp, thaw completely and dry thoroughly. Grits do not freeze well due to dairy content; store leftovers in the fridge for up to 3 days and reheat with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate with grits a
- Calories: 480
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 2
- Protein: 28
Keywords: Cajun shrimp, grits, weeknight dinner, quick recipes, Southern comfort food, shrimp and grits, creamy grits, spicy shrimp