Big Easy Flavor | Unforgettable Cajun Shrimp and Grits
Experience the bold flavors of New Orleans with this Cajun Shrimp and Grits recipe. Succulent shrimp, creamy, cheesy grits, and zesty Cajun seasoning make this dish perfect for celebrating Mardi Gras or any night you're craving Southern comfort.
Servings: 4 Servings
Calories: 782kcal
Equipment
Ingredients
Grits:
- 2 Tbsp. unsalted butter divided
- 1 medium shallot finely chopped (about ¼ cup)
- 3 cups chicken broth
- 1 cup whole milk
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 1 cup uncooked quick-cooking grits
- 6 oz. white Cheddar cheese shredded (about 1 ½ cups)
- ¼ cup heavy whipping cream
New Orleans Shrimp:
- 2 Tbsp. olive oil
- 1 lb. jumbo raw shrimp about 16 shrimp, peeled and deveined
- ½ tsp. kosher salt
- 5 oz. Andouille sausage from 1 [12-oz.] pkg., finely chopped (about 1 cup)
- ½ cup finely chopped yellow onion (from 1 small [5 oz.] onion
- ¼ cup finely chopped green bell pepper from 1 small [8 oz.] bell pepper
- ¼ cup finely chopped celery from 1 medium [1 oz.] stalk
- 3 oz Roma tomato seeded and finely chopped (about ⅓ cup)
- 1 Tbsp. minced garlic from 3 large garlic cloves
- 1 tsp. Cajun seasoning
- ½ tsp. black pepper
- 2 cups chicken broth
- 2 Tbsp. heavy whipping cream
- 2 tsp. fresh lemon juice from 1 lemon
- 1 tsp. Worcestershire sauce
- ½ cup thinly sliced scallions about 2 scallions
Instructions
- Cook shallot: Melt 1 tablespoon of the butter in a large saucepan over medium-high. Add shallot, and cook, stirring occasionally, until softened and translucent, about 2 minutes.
- Cook Grits: Add broth, milk, salt, and pepper to saucepan, and bring to a boil over medium-high. Slowly whisk in grits, and reduce heat to medium. Cook, whisking often, until grits are thickened and tender, about 5 minutes.
- Add cheese to Grits: Remove saucepan from heat; whisk in cheese, cream, and remaining 1 tablespoon butter until smooth. Cover and keep warm.
- Cook shrimp: Heat oil in a large nonstick skillet over high. Add shrimp, and sprinkle with salt; cook, undisturbed, until golden brown, about 2 minutes. Flip shrimp, and cook, undisturbed, until lightly browned but not cooked through, about 1 minute. Transfer to a plate.
- Cook sausage: Reduce heat in skillet to medium-high; add sausage, and cook, stirring occasionally, until browned, about 4 minutes. Stir in onion, bell pepper, and celery; cook, stirring often, until tender and beginning to brown, about 3 minutes.
- Add seasoning: Add tomato, garlic, Cajun seasoning, and black pepper to skillet; cook, stirring constantly, until fragrant, about 1 minute.
- Finish New Orleans Shrimp: Stir broth, cream, lemon juice, and Worcestershire into skillet; cook, stirring occasionally and scraping up browned bits from bottom of skillet, until slightly reduced and thickened, about 10 minutes. Return shrimp to skillet, and coat in sauce; cook until cooked through, about 1 minute.
- Garnish and serve: Serve shrimp over grits; sprinkle with scallions.
Nutrition
Calories: 782kcal | Carbohydrates: 45g | Protein: 41g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 270mg | Sodium: 3073mg | Potassium: 739mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2240IU | Vitamin C: 17mg | Calcium: 507mg | Iron: 3mg