New Orleans Shrimp Grits (Printable Version)

Smooth grits get stacked with Cajun-spiced shrimp, crispy bacon, and a fiery gravy. A true Big Easy classic that hits all the right notes.

# What You'll Need:

→ For the Grits

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

→ For the Shrimp and Gravy

08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Cajun seasoning mix
10 - 1/2 cup chicken broth
11 - 3 garlic cloves, finely chopped
12 - 1/2 cup white onion, chopped up
13 - 4 slices bacon or 3 ounces andouille, diced small (about 1/4 inch)
14 - Salt and ground black pepper, as much as you like
15 - 1 teaspoon Old Bay
16 - 1 pound shrimp, peeled and cleaned

# Step-by-Step Guide:

01 - Spoon your thick grits into bowls or onto plates. Heap the shrimp on top and pour that warm gravy with crumbled sausage or bacon all over. Done and ready to eat.
02 - Pour in that chicken broth and scrape up all those tasty browned bits at the bottom of your skillet with a wooden spatula. Mix in the Cajun seasoning and the squeeze of lemon juice.
03 - Toss the chopped onions and garlic into the same pan. Let them cook for a few minutes until you can smell them and they're soft and glossy.
04 - Put the peeled shrimp in the skillet with the leftover bacon or sausage drippings. Season with Old Bay and sprinkle salt and pepper. Cook both sides for 2 or 3 minutes until they're just see-through but not overdone. Take them out so they don't keep cooking.
05 - Use a cast iron skillet on medium-high heat and fry the sausage or bacon pieces until they get crispy. Scoop them out and set aside, but keep the fat in the pan. Pour out extra fat if there’s too much.
06 - Take the pot off the burner and stir in milk, shredded cheddar, and Parmesan. Keep stirring until cheese melts. The grits will get thick and creamy. Let them sit for at least ten minutes to set up.
07 - Slowly pour in the stone ground grits and keep whisking. Lower the heat and stir every so often for about 15 to 20 minutes, or until it gets thick and smooth.
08 - Mix chicken broth, salt, and butter in a big pot. Crank up the heat until it starts boiling.

# Additional Notes:

01 - Stirring the grits non-stop keeps them smooth and stops clumps from showing up.
02 - When shrimp turn completely pink, pull them off the heat right away so they stay soft.
03 - Want grits even creamier? Try using richer whole milk or a thick dairy swap.
04 - To thicken up the gravy, mix 1 tablespoon water with 1 tablespoon flour, stir it into the sauce, and keep going until it's as thick as you like.

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