Cajun Shrimp and Grits
This bold and comforting Southern dish features plump shrimp tossed in smoky Cajun spices served over a bed of rich and creamy stone ground grits. It is a satisfying one pan meal that brings the flavors of New Orleans straight to your kitchen.
Spicy Cajun shrimp served over creamy buttery stone ground grits.
Nutrition per serving
Ingredients
main
base
seasoning
grits
cooking
aromatics
sauce
Instructions
Cook the grits
Bring 4 cups of water and a generous pinch of salt to a boil in a medium saucepan. Whisk in the stone ground grits and reduce heat to low. Cook stirring frequently for 20 to 25 minutes until thick and creamy then stir in 2 tablespoons of butter and all of the cheddar cheese.
Season the shrimp
Pat the shrimp dry with paper towels and toss them in a bowl with the Cajun seasoning until evenly coated. Make sure every piece is well covered for maximum flavor in the finished dish.
Brown the sausage
Heat a large skillet over medium high heat and add the sliced andouille sausage. Cook for 3 to 4 minutes until browned and slightly crispy then remove and set aside leaving the rendered fat in the pan.
Cook the shrimp and sauce
Add remaining butter to the same skillet and saute the garlic for 30 seconds until fragrant. Add the seasoned shrimp and cook for 2 minutes per side then pour in the chicken broth and return the sausage to the pan. Simmer for 2 minutes until the sauce thickens slightly.
Assemble and serve
Spoon a generous portion of creamy cheddar grits into each bowl and top with the Cajun shrimp and sausage mixture. Drizzle any remaining pan sauce over the top and garnish with sliced green onions.
Substitutions
Common mistakes
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