One of the most iconic dishes of the South, Cajun shrimp and grits come together in about 30 minutes. Creamy, cheesy grits topped with shrimp and sausage in a spicy sauce make a perfect dish for any time of the day.
Growing up in the South, eating grits was a regular part of breakfast, but I would only eat them with lots of cheese or butter. This is because they didn’t have much flavor, in my opinion, and needed a one-up from cheese and butter. That is until I first tasted Cajun shrimp and grits.
Shrimp and grits hale from the low country of South Carolina, the Charleston area, to be exact. Shrimp and grits started as a breakfast dish, combining freshly caught shrimp and a breakfast staple of the South, grits. Much like chicken and waffles, this classic dish can be seen on modern menus from morning to evening.
The grits in this recipe are creamy and flavorful, with a trick learned from my southern-born mother. Washing or rinsing the grits takes some of the starch away, making them less likely to clump together. No lumps in my grits! I use a homemade Cajun seasoning in this recipe. Store-brought Cajun seasoning can sometimes be too salty for my taste, but you can use what you like.
Ingredients Needed to Bring the Flavor
- Sausage: I used andouille sausage to kick up the spice, but you can use any smoked sausage links you like.
- Shrimp: I recommend using large peeled, deveined shrimp with the tails removed. They are partially cooked, removed, and then added back to the pan to ensure the shrimp are not overcooked.
- The flavor crew: Garlic, green onion, and a homemade Cajun spice mix rounds out the flavors in this dish. I use only 1/8 teaspoon of cayenne to make it mildly spicy. Add more in 1/8 teaspoon increments to your liking. OR feel free to use 2 tablespoons of whatever seasoning you have, whether Cajun or blackened.
- Roasted red bell pepper: I like to use the already sliced red bell peppers in the jar for ease. If you don’t want to use those, you can use fresh. Just dice them small and add them to the pan with the sausage.
- Grits: Use quick-cooking grits to have a quick meal ready in 30 minutes or less.
- Cheese: Smoked Gouda is preferred in this recipe. Regular gouda will work as well.
Cajun Shrimp and Grits Recipe Overview
Rinse grits in a fine mesh strainer under cold water for about 30 seconds. You don’t want to get rid of all the starch, just some of it. Bring water and chicken broth to a boil. While stirring, pour the grits into the pot. Turn the heat down low to simmer. Cover and cook for 5- 10 minutes until the grits have thickened, stirring occasionally.
Once done, remove from heat and stir in butter and heavy cream. Then add in gouda. Let sit while preparing the shrimp.
Brown sausage, then remove from pan. Toss shrimp in seasonings and add to the pan. Sauté for about 2 minutes per side. Then add in garlic and sauté one minute more. Remove the shrimp from the pan into the bowl with the sausage. Shrimp may not be done entirely.
Pour in white wine to deglaze pan. Cook until wine is reduced by half. Add in chicken broth, cook for 2 minutes more. Add the shrimp and sausage mixture back in with the green onions and roasted red bell pepper. Cook for 2 minutes more. Remove pan from heat and add in butter.
Recipe F.A.Q.
Do you have to use white wine?
No, you can substitute the wine with an equal amount of chicken broth.
How do you store shrimp and grits?
Store the Grits and the Shrimp separately in a closed container. Grits can last about 5 days, the shrimp should be eaten within a couple days.
How can you reheat the shrimp and grits?
I would heat the grits and shrimp separately. You can reheat them in the microwave or on the stovetop. Whichever you decide, add a bit of water or broth to the grits to loosen them up. Reheat on low.
Can you use stone ground grits?
Yes, you can use stone ground grits, but they will need to cook longer and may need more water or broth.
What if you’ve never made grits before?
Grits are probably one of the most forgiving foods I’ve ever cooked. If your grits are too thick, you can add water to loosen them. Add as much water as needed and cook on low until you reach your desired consistency. If your grits are runny, you can add a bit more grits. Again, cook them on low to thicken them up. Grits will also thicken as they sit.
Cajun Shrimp and Grits
Ingredients
Grits
- 2 cups water
- 2 cups chicken broth
- 1½ cups quick-cooking grits
- 2 tbsp butter - unsalted or salted
- ¼ cup heavy cream
- 2 cups shredded gouda - preferably smoked
Shrimp
- 12 oz andouille sausage - sliced
- 1 lb shrimp - peeled, deveined, and tails removed
- 1 cup jarred roasted red bell pepper
- 3 cloves garlic - chopped
- ¼ cup white wine
- ¼ cup chicken broth
- 2 green onions - sliced
- 2 tbsp butter - unsalted or salted
Cajun Seasoning
- 1 tsp paprika - preferably smoked
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp white pepper
- ¼ tsp oregano
- ⅛ tsp thyme
- ⅛ tsp cayenne pepper - add another ⅛ tsp for more heat
Instructions
Grits
- Rinse grits under cold water in a fine mesh strainer for about 30 seconds. Bring water and chicken broth to a boil. While stirring, pour the grits into the pot. Turn the heat down low to simmer. Cover and cook for 5- 10 minutes until the grits have thickened, stirring occasionally.
- Once done, remove from heat and stir in butter and heavy cream. Then add in gouda. Let sit while preparing the shrimp.
Cajun Shrimp
- Brown sausage over medium heat, flipping when needed, then remove from pan.
- Toss shrimp in seasonings and add to the pan sautéing for about 2 minutes. Then add in garlic and sauté one minute more. Remove the shrimp from the pan with the sausage. Shrimp may not be done entirely.
- Pour white wine to deglaze the pan, scraping any bits off the bottom. Cook until the wine is reduced by half. Add in chicken broth, cook for 2 minutes more.
- Add the shrimp and sausage mixture back in and the green onions and roasted red bell pepper. Cook for 2 minutes more. Remove pan from heat and add in butter.
- Place grits in a bowl, then top with shrimp and sauce.
Full of flavor!