Cajun Shrimp and Grits
This Cajun Shrimp and Grits features sautéed shrimp served over creamy grits and topped with a rich and flavorful Cajun gravy.
Servings: 4
Calories: 359kcal
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 and vegetables 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. Add the shrimp, veggies, and bacon back to the sauce.
- To serve, scoop a serving of grits into a bowl or plate and top with the shrimp and sauce.
Notes
Storage: Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheating: 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.
Nutrition
Calories: 359kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Fiber: 2g | Sugar: 7g