This Cajun Shrimp and Grits features sautéed shrimp served over creamy grits and topped with a rich and flavorful Cajun gravy. It's classic Southern comfort food with tons of flavor! In this post, I'll provide step-by-step instructions and tips to help you make this delicious New Orleans style shrimp and grits!
Why this Recipe Works
Shrimp and grits is a dish typically associated with the low country of South Carolina, but it's also common in New Orleans. The main difference is the addition of Cajun or Creole seasoning to season the shrimp and the sauce.
My version includes a flavorful Creole gravy, similar to what you'd see with New Orleans barbecue shrimp. The sauce combines sautéed aromatic vegetables with chicken stock, butter, and Worcestershire sauce. It's loaded with rich, savory flavor with a mild spicy kick.
The rich, flavorful sauce paired with the thick and creamy grits makes a perfect combination of Southern soul food.
Ingredient Notes
- Shrimp - I recommend large shrimp for this dish. I like to leave the tail on for appearance, but you can remove them if you want.
- Grits - I use stone ground grits in this recipe. They are coarse and have more texture than instant or quick-cooking grits. If you want creamier grits, you can use one of those styles instead.
- Creole Seasoning - You can use my homemade Creole seasoning recipe or store-bought seasoning. If using store-bought, I recommend using a salt-free variety to control the dish's salt level.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Set a large pot over medium heat, then stir together 3 cups of chicken stock and 1 cup of milk and bring to a simmer.
- Add the grits and whisk constantly for around 1 minute. Cover the pot and reduce the heat to maintain a low simmer. Cook for 15-20 minutes, stirring every 3-4 minutes, until the liquid is absorbed and the grits have a creamy texture. If they seem too dry, add more milk or stock as needed. Remove from heat and stir in 1 tablespoon of butter and 1 teaspoon of salt.
- While the grits cook, heat a 12-inch skillet over medium heat. Add the bacon strips and cook for 2-3 minutes until crispy. Transfer the bacon to a plate lined with paper towels using a slotted spoon. Drain the grease from the pan, reserving 1 tablespoon.
- Add the chopped onion and green pepper to the pan with the reserved bacon grease and cook for 2-3 minutes until softened.
- Add the garlic and cook for 30 seconds. Then, add the shrimp and season with 1 teaspoon of Creole seasoning. Cook for 3-4 minutes, stirring occasionally, until the shrimp is cooked through. Transfer the shrimp to a plate.
- Melt 2 tablespoons of butter in the pan, then add the flour and cook for around 1 minute, stirring constantly. Stir in 1 cup of chicken stock, 2-3 teaspoons of Creole seasoning (to taste), and 2 teaspoons of Worcestershire sauce. Cook for around 1-2 minutes until the sauce is thickened.
- To serve, scoop a serving of grits into a bowl, top with the sauce, then add the shrimp.
Expert Tips
- Whisk the grits for around 1 minute when you initially add them to the pot. Then whisk them every 3-4 minutes as they cook. This helps them release their starches and become creamier and helps avoid lumps.
- Be very careful not to overcook the shrimp. Just a few minutes will do the trick. Any longer and they will become tough and rubbery.
- If you want more of a spicy kick, stir in hot sauce to taste when preparing the sauce in step 6.
What to Serve with Shrimp and Grits
This shrimp and grits recipe makes a hearty meal and doesn't require additional side dishes. But you can't go wrong with a simple side salad like my kale crunch salad. And my garlic butter green beans recipe is perfect for a quick and easy side dish.
Storage and Reheating
It's best to store the grits separately from the shrimp and gravy if possible. This allows you to add more liquid to the grits when reheating to get a creamier consistency.
Store leftovers in an airtight container and refrigerate for up to 4 days.
To reheat, stir a splash of water or milk into the grits to loosen them up and heat them in a small saucepan until warmed through. Reheat the shrimp and Cajun gravy in a pan over medium heat until warmed through.
Frequently Asked Questions
I use stone ground grits in this dish for the rustic texture, but you can also use instant or quick-cooking grits if you prefer. The cooking time will be much shorter. Cook them according to the package directions, but use a combination of chicken stock and milk instead of water.
You can use either variety for shrimp and grits. Yellow grits are often labeled "polenta" and are slightly sweeter.
More Cajun Recipes
📖 Recipe
Cajun Shrimp and Grits
Ingredients
Grits
- 1 cup stone ground grits
- 3 cup chicken stock
- 1 tablespoon butter
- 1 cup milk
- 1 teaspoon salt
Shrimp
- 3 slices thick cut bacon, cut into ½ inch strips
- 1 cup chopped onion
- ½ cup chopped green pepper
- 3 cloves garlic, minced
- 1¼ pounds large shrimp, peeled and deveined, tails left on
- 3-4 Teaspoons Creole seasoning, to taste
- 2 Tablespoons butter
- 1 heaping Tablespoon flour
- 1 cup chicken stock
- 2 teaspoons Worcestershire sauce
- salt and pepper, to taste
Instructions
- In a large pot set over medium heat, combine 3 cups of chicken stock and 1 cup of milk and bring to a simmer.
- Add the grits and stir constantly for around 1 minute. Cover the pot and reduce the heat to maintain a low simmer. Cook for 15-20 minutes, stirring every 3-4 minutes, until the liquid is absorbed and the grits have a creamy texture. If they seem too dry, add more milk or stock as needed. Remove from heat and stir in 1 tablespoon of butter and 1 teaspoon of salt.
- While the grits cook, heat a 12-inch skillet over medium heat. Add the bacon strips and cook for 2-3 minutes until crispy. Transfer the bacon to a plate lined with paper towels using a slotted spoon. Drain the grease from the pan, reserving 1 tablespoon.
- Add the chopped onion and green pepper to the pan with the reserved bacon grease and cook for 2-3 minutes until softened.
- Add the garlic and cook for 30 seconds. Then, add the shrimp and season with 1 teaspoon of Creole seasoning. Cook for 3-4 minutes, stirring occasionally, until the shrimp is cooked through. Transfer the shrimp to a plate.
- Melt 2 tablespoons of butter in the pan, then add the flour and cook for around 1 minute, stirring constantly. Stir in 1 cup of chicken stock, 2 teaspoons of Creole seasoning, and 2-3 teaspoons of Worcestershire sauce. Cook for around 1-2 minutes until the sauce is thickened.
- To serve, scoop a serving of grits into a bowl, top with the sauce, then add the shrimp.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Jason says
I made this tonight. My wife took her first bite and said, “This is the best shrimp and grits that I’ve ever had.” It’s really that good. The grits are creamy. The shrimp is seasoned perfectly. The sauce with the Cajun seasoning pulls it all together. It’s delicious. Stop looking for recipes and make this. We will definitely be making it again, which I think is the highest praise.
Charity says
Just wanted to double check. Add creole when cooking shrimp and also add creole to the sauce ? Thank you!
Scott says
Hi Charity,
Sorry, the recipe was unclear, but it has been updated. Yes, I season the shrimp with around a teaspoon of the Creole seasoning as they cook, then add 2-3 more teaspoons of the Creole seasoning to flavor the sauce.