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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Shrimp and cheddar grits with andouille in a bowl

Cajun Shrimp and Grits

Posted by: ari | well seasoned

Spicy, creamy Cajun shrimp and grits is an easy savory meal, great for Sunday brunch or a quick weeknight dinner! Use andouille sausage or tasso ham for the traditional Cajun flavor, then add shredded white cheddar to make the grits extra cheesy. Southern comfort food ready in a flash!

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Posted by: ari | well seasoned
Shrimp and cheddar grits with andouille in a bowl
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Cajun Shrimp and Grits

Spicy, creamy Cajun shrimp and grits is an easy savory meal, great for Sunday brunch or a quick weeknight dinner! Use andouille sausage or tasso ham for the traditional Cajun flavor, then add shredded white cheddar to make the grits extra cheesy. Southern comfort food ready in a flash!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dinner
Cuisine: Southern
Keyword: cheesy grits, creamy grits, southern breakfast
Servings: 6 servings
Calories: 433kcal
Author: ari | well seasoned

Ingredients

For the grits

  • 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

To make 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, heavy cream, and salt. Whisk until creamy, then stir in scallions. Cover and set aside. Grits will thicken as they sit.

To make shrimp

  • 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 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.
  • 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.

Notes

Leftovers will keep for up to 5 days in a sealed, airtight container in a refrigerator. We recommended storing leftover shrimp separate from the grits to ensure the shrimp don't overcook during reheating.
  • 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.

Nutrition

Calories: 433kcal | Carbohydrates: 23g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 262mg | Sodium: 1222mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 981IU | Vitamin C: 7mg | Calcium: 264mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!