Shrimp and grits. Is there a more quintessential Southern breakfast? We’re crazy about it (we adore savory breakfast recipes!), and here’s why:
- Comes together in minutes on the stovetop (truly, the longest part is cooking the grits, depending on which variety you use!).
- Spicy — the Cajun flavor shines through not from a marinade on the shrimp, but from cooking andouille sausage or tasso ham.
- Creamy and cheesy — the grits are cooked in whole milk instead of water, then have a full cup of white cheddar cheese mixed in!
- An easy way to feed a crowd — serve a big family-style pan of Cajun shrimp and grits at your next Sunday brunch!
- Relatively inexpensive, especially if you get a good deal on shrimp!
Ingredients for Cajun Shrimp and Grits
Our cajun shrimp and grits recipe is broken down into two parts: the creamy, cheesy grits and then the shrimp and sauce.
First, what are grits?
Grits, not to be confused with polenta, are made from dried corn that has been stone ground. While polenta is very fine, grits can be a bit coarser. Don’t worry, they get super creamy when cooked.
Often used in savory preparations, grits take on a porridge-like consistency and can be served with a pat of butter, loaded with cheese (as we’ve done), or as the base for many things like fried eggs, lox, or hearty vegetables.
For the grits:
- stone ground grits or quick cook grits
- whole milk
- grated cheddar cheese
- unsalted butter
- heavy cream
- scallions
- kosher salt
For the shrimp:
- Butter
- Andouille sausage or tasso ham (bacon can be used in a pinch!)
- Garlic
- Extra large shrimp, peeled and deveined
- Paprika
- Chicken stock or white wine (or a combination of both)
- Scallions
- Parsley
- Juice of half a lemon
You can use any size shrimp you like, just note that cook time is based on the size of the shrimp. Smaller shrimp may cook fully in 1-2 minutes, while large, jumbo shrimp may take closer to 4 minutes to cook through.
How To Make Shrimp and Grits
First, make the cheese grits.
- Bring whole milk to a boil in a sauce pan, then whisk in the grits, cover, reduce heat to a simmer and cook according to package directions. If using quick cook grits, this will take 5-10 minutes. If using stone ground grits, this will take about 30 minutes.
- When grits are fully cooked, add grated white cheddar cheese, butter, a couple splashes of heavy cream, and salt. Whisk until creamy, then stir in scallions. Cover and set aside. Grits will thicken as they sit.
Next, make the Cajun shrimp and sauce!
- In a large bowl, season shrimp with salt, pepper, and paprika, then toss to thoroughly coat.
- Heat butter in a skillet over medium-high heat. Add cubed andouille sausage and cook until brown on all sides, about 3-5 minutes.
- Next, add minced garlic and cook 1 minute more.
- Add shrimp to the skillet and cook about 2-3 minutes, just until bright pink on both sides.
- Pour in chicken stock or wine (or a combination of the two), then deglaze the pan by scraping any brown bits off the bottom with a wooden spoon or spatula. Allow sauce to reduce and thicken, about 2 minutes.
- Squeeze the juice from half a lemon into the sauce, taste, and adjust seasoning as necessary.
Shrimp is fully cooked when it’s bright pink on both sides. Be careful not to overcook, it only takes a couple minutes!
To serve: place heaping spoonfuls of grits in a large bowl, then top with shrimp, andouille, and sauce. Garnish with scallions and chopped parsley. Serve immediately.
Reheating Shrimp and Grits
We recommended storing leftover shrimp separate from the grits. It’s easier to ensure you don’t overcook the shrimp when you go to reheat them separately.
To reheat grits: place grits in a sauce pan, then add a splash of milk, chicken stock, or water. Turn the heat to medium-low, then heat slowly, whisking often, until heated through.
To reheat shrimp: add shrimp and sauce to a skillet and heat over medium-high heat until just heated through, being careful not to apply too much heat to the shrimp. Overcooked shrimp are rubbery, and no one wants that!
Variations on Shrimp and Grits
Don’t have andouille or tasso ham? Use crispy bacon instead, but you’ll want to marinate the shrimp in a Cajun seasoning blend to get that flavor from the sausage!
Cajun vs. Creole
The main difference between Cajun shrimp and grits and Creole shrimp and grits is that the latter typically has tomatoes in its sauce. There are no tomatoes in Cajun shrimp and grits.
This creole shrimp and grits recipe is on my must-try list!
For more shrimp recipes, check out the following:
- Everything chopped salad with roasted shrimp and halloumi
- Shrimp lettuce wraps recipe
- DIY bloody mary bar (with shrimp garnish!)
Guys, these creamy, cheesy grits make the most delicious breakfast or dinner. This dish is sure to win everyone over, and we hope you’ll consider it for your next family brunch!
Love cooking with sausage? Check out the following recipes:
- Sausage stuffed peppers
- Easy chorizo cassoulet
- Frittata with Chicken Chorizo, Manchego, and Roasted Peppers
- Linguine with chorizo, butternut squash, and sage
If you make this Cajun Shrimp and Grits recipe, please let us know be leaving a review and rating below!
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For more of our favorite brunch recipes, check out the following:
- Chicken and waffles recipe
- Butternut squash and goat cheese quiche
- Smoked salmon breakfast tacos
- How to build a bagel board
- Double chocolate scones
- Pesto bread
Cajun Shrimp and White Cheddar Grits
Ingredients
For the grits
- 4 cups whole milk
- 1 cup grits quick cook or stone ground
- 1 cup white Cheddar cheese grated
- ¼ cup heavy cream
- 2 Tbsp unsalted butter
- ¼ tsp Kosher salt
- 1 large scallion thinly sliced
For shrimp
- 1 lb extra large shrimp peeled and deveined
- 1 tsp sweet paprika
- ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- 2 Tbsp unsalted butter
- ½ cup (3 oz) andouille cubed
- 2 cloves garlic minced
- ¾ cup chicken stock, vegetable stock, seafood stock, or white wine
- 2 Tbsp parsley finely chopped
- 1 large scallion thinly sliced
- ½ lemon juiced about 2 Tbsp
Instructions
- Cook the grits. Bring 4 cups whole milk to a boil in a sauce pan, then whisk in 1 cup grits, cover, reduce heat to a simmer and cook according to package directions. If using quick cook grits, this will take 5-10 minutes. If using stone ground grits, this will take about 30 minutes.
- Finish with cheddar cheese. When grits are fully cooked, add 1 cup grated white cheddar cheese, 2 Tbsp butter, ¼ cup heavy cream, and ¼ tsp salt. Whisk until creamy, then stir in scallions. Cover and set aside. Grits will thicken as they sit.
- Cook the sausage. In a large bowl, season shrimp with ½ tsp salt, ¼ tsp pepper, and 1 tsp paprika, then toss to thoroughly coat. Heat 2 Tbsp butter in a skillet over medium-high heat. Add cubed andouille sausage and cook until brown on all sides, about 3-5 minutes. Next, add 2 cloves minced garlic and cook 1 minute more.
- Sauté the shrimp. Add shrimp to the skillet and cook about 2-3 minutes, just until bright pink on both sides.
- Make the sauce. Pour in ¾ cup stock or wine (or a combination of the two), then deglaze the pan by scraping any brown bits off the bottom with a wooden spoon. Allow sauce to reduce and thicken, about 2 minutes. Squeeze the juice from half a lemon into the sauce, taste, and adjust seasoning as necessary.
- Finish, then serve. Place heaping spoonfuls of grits in a large bowl, then top with shrimp, andouille, and sauce. Garnish with scallions and chopped parsley. Serve immediately!
Notes
- To reheat grits: place grits in a sauce pan, then add a splash of milk, chicken stock, or water. Turn the heat to medium-low, then heat slowly, whisking often, until heated through.
- To reheat shrimp: add shrimp and sauce to a skillet and heat over medium-high heat until just heated through, being careful not to apply too much heat to the shrimp. Overcooked shrimp are rubbery, and no one wants that!
- If you can’t find andouille sausage or tasso ham, you can use 3 oz bacon cut into small pieces. Add 1 Tbsp cajun seasoning to shrimp to get that cajun flavor!
- If you want a creamier sauce, add 2 Tbsp heavy cream to finished sauce just before serving.
I would eat shrimp all day, everyday if I could. I usually settle for shrimp with a little butter, but decided decided to try a new flavour and OMG! Perfectly seasoned and cooked every time. Made this shrimp twice now!
We love shrimp too!! And these are SO delicious! Thanks for the feedback! xo, Ari
These shrimp and grits were absolutely teriffic and so easy to make. My first time to make them but won’t be the last! I think all things Cajun with the spices are the way to go in a pandemic. We had Cajun Stuffed Turkey Gumbo for Thanksgiving and Shrimp Etouffee for New Years! My mom is smiling down from heaven that I made grits! She was from Mississippi!
Bring on all the Cajun-inspired recipes!! So happy this is a recipe you’ll come back to again and again. We love the flavors too! xo, Ari
First time my teens have ever tried a agronomy n grits and loved it. Thank you so much for sharing.
First time my teens have ever tried shrimp n grits and liked it. They love this recipe. Thank you so much for sharing. New rotation to our menu.
I am thrilled to hear this!! Thanks for sharing, cheers! xo, Ari