Cajun Shrimp & Cheese Grits
Foodie

Cajun Shrimp & Cheese Grits

by Stephanie

Heyyyy guys!!! So today I woke up with a craving for a savory breakfast dish and immediately began to think; what can I make that is both flavorful and filling? Without giving it too much thought (because I was hungry), my mind was made up and my heart was now set on having cajun shrimp and grits. I thought it would be the perfect southern classic that I rarely (if ever) make. I mainly eat southern style grits when I’m in the south, specifically New Orleans. A few years ago, I was introduced to this amazing cafe in the heart of the French Quarter called Cafe Fleur de Lis that makes a delicious shrimp and grits dish (among other great dishes), but for me it is a must have when I visit. With that being said, this dish is inspired by their famous shrimp and grits and I must say it is just as good. The recipe is listed below.

Ingredients

Cajun Shrimp Broth
  • 1 lb of jumbo shrimp peeled and deveined (leave tail ends on)
  • 6 slices smoked bacon
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 tablespoon vegetable oil
  • 1 red pepper finely chopped
  • 3 green onions chopped
  • 3 cloves garlic minced
  • 1 1/4 cup low sodium chicken broth ( vegetable or seafood broth is ok as well)
Cheese Grits
  • 1 cup of Quakers quick grits
  • 4 cups water
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 2 tablespoons heavy whipping cream
  • 1 1/2 cups shredded sharp cheddar

Instructions

  1. Prep by finely chopping your produce (garlic, green onion, and red pepper) then set aside. Lightly season your shrimp with salt and pepper.
  2. In a large skillet set on medium heat, add the smoked bacon. Allow the bacon to fully cook through (well done and crispy, not burnt). Set the cooked bacon aside in a paper towel covered plate to drain. Once cooled roughly chop.
  3. Using the bacon grease already in the skillet add in the shrimp, and season it with the cajun seasoning and cayenne pepper. Allow the shrimp to cook about 1 minute per side; then remove from the skillet and set aside.
  4. Now reduce the heat. Add into the skillet the vegetable oil; then the chopped red pepper (allow to cook until tender 3-4 minutes). Next add in the green onion and garlic (allow to cook for 1-2 minutes). At this point you can add in the chicken broth, shrimp, and bacon. Allow to simmer for about 5 minutes.
  5. Lastly, in a small-medium pot bring the water to a boil; add the grits and salt. Cook for 5-7 minutes or until tender.  Remove from heat, stir in butter, heavy cream and cheddar cheese. I like to cook my grits last to serve it fresh and hot! Plate your cheese grits and add a generous spoonful of broth. Top with the shrimp and garnish with parsley. Hope you enjoy!