Cajun Shrimp Grits (Printable Version)

Smooth grits loaded up with Cajun-spiced shrimp, crispy bacon, and a kick of spicy gravy—brings you right to New Orleans.

# What You'll Need:

→ For the Grits

01 - 1/4 cup Parmesan Reggiano, shredded
02 - 1/2 cup white cheddar cheese, grated
03 - 1 cup milk
04 - 1 cup stone ground grits
05 - 1 teaspoon salt
06 - 1 tablespoon unsalted butter
07 - 2 1/4 cups chicken broth

→ For the Shrimp and Gravy

08 - 1 tablespoon lemon juice, fresh
09 - 1 teaspoon Cajun seasoning
10 - 1/2 cup chicken broth
11 - 3 garlic cloves, finely chopped
12 - 1/2 cup diced white onion
13 - 4 slices bacon or 3 ounces andouille sausage, chopped small
14 - Salt and black pepper, for sprinkling
15 - 1 teaspoon Old Bay
16 - 1 pound raw shrimp, peeled with veins removed

# Step-by-Step Guide:

01 - Break up your crispy sausage or bacon and mix it into the gravy. Take the skillet off the heat. Scoop grits onto your plates first, pile the shrimp on top, then pour the rich gravy with all the bits right over everything to finish.
02 - Splash the chicken broth into your hot pan and use a wooden spatula to scrape up anything stuck to the pan. Add your Cajun seasoning and lemon juice. Mix till it all comes together.
03 - Toss your diced onion and chopped garlic into the pan. Let them cook for a few minutes until they’re soft and smell awesome.
04 - Put the shrimp in the skillet with the leftover bacon or sausage fat over medium heat. Sprinkle Old Bay, salt, and pepper. Flip the shrimp after a couple of minutes so both sides get just barely done. Move them out of the skillet and set them aside.
05 - Pop your skillet on medium-high, throw in the sausage or bacon, and cook till it looks golden and crunchy. Take the pieces out, but let the fat hang out in the skillet. Pour off extra fat if there’s too much.
06 - Take the pot off the heat. Pour in the milk, cheddar, and Parmesan. Stir until everything’s gooey and creamy. Give the grits a break for at least 10 minutes so they can firm up nicely.
07 - Now gently stir in the stone ground grits a bit at a time. Turn the heat to low. Stir every now and then for about 15–20 minutes. Stop when you see the liquid’s all gone and the grits are totally smooth.
08 - Pour chicken broth, salt, and butter into a large pot. Turn the stove to medium-high and crank it up to a boil.

# Additional Notes:

01 - Keep stirring your grits a lot—this way, you won’t get any lumps or bumps.
02 - Once shrimp turns a nice even pink, pull them off the heat right away to stay juicy and tender.
03 - If you want super creamy grits, just use whole milk or swap for a thicker dairy option.
04 - If the gravy needs thickening, just blend a tablespoon of flour with water, pour it in, and keep stirring till it thickens up how you like.

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