35-Minute Cajun Shrimp and White Cheddar Grits
If you love big, bold flavors, this Cajun Shrimp and Grits delivers. Spicy shrimp and smoky sausage are paired with velvety, cheese-laced grits for a hearty dish that works just as well for brunch as it does for dinner.
Servings: 6 servings
Calories: 533kcal
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 the 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 sausage, cubed
- 2 cloves garlic, peeled and finely chopped
- ¾ cup chicken stock, vegetable stock, seafood stock, or white wine
- 2 Tbsp fresh parsley, finely chopped
- 1 large scallion, thinly sliced
- ½ medium 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.
- Season shrimp. In a large bowl, season shrimp with ½ tsp salt, ¼ tsp pepper, and 1 tsp paprika, then toss to thoroughly coat.
- Cook the sausage. 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
- Storage: Refrigerate leftovers for up to 5 days. Store the shrimp separately from the grits to prevent overcooking when reheating.
- Reheat grits: Place in a saucepan with a splash of milk, chicken stock, or water. Warm over medium-low heat, whisking often, until smooth and heated through.
- Reheat shrimp: Warm shrimp and sauce in a skillet over medium-high heat just until heated through. Avoid overcooking—rubbery shrimp are no fun.
- Sausage swap: If you can’t find andouille or tasso, use 3 oz bacon, chopped. Add 1 Tbsp Cajun seasoning to the shrimp to bring back that signature flavor.
- Creamier sauce: Stir in 2 Tbsp heavy cream at the end for an extra-luxurious finish.
Nutrition
Calories: 533kcal | Carbohydrates: 32g | Protein: 33g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 1292mg | Potassium: 476mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1256IU | Vitamin C: 9mg | Calcium: 453mg | Iron: 3mg
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