Name: cajun shrimp and grits recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Cajun
Ingredients: 3 cups vegetable broth (720 ml, divided); 1 cup whole milk (240 ml); 1 cup stone-ground grits (180 g); 0.25 cup unsalted butter (60 g); 1 cup sharp cheddar cheese, shredded (120 g); 1 teaspoon fine sea salt (5 ml); 0.5 teaspoon black pepper (2.5 ml); 1 pound large shrimp (450 g, 16-20 count), peeled, deveined; 1 tablespoon olive oil (15 ml); 1 medium yellow onion, finely diced; 1 stalk celery, finely diced; 2 cloves garlic, minced (for sauce); 1 jar roasted red peppers (340 g / 12 ounces), drained and finely diced; 1 can diced tomatoes (400 g / 14.5 ounces), undrained; 2 teaspoons smoked paprika (10 ml); 0.5 teaspoon cayenne pepper (2.5 ml); 1 teaspoon dried thyme (5 ml); 1 teaspoon dried oregano (5 ml); 1 cup vegetable broth (240 ml, for sauce); 1 tablespoon fresh lemon juice (15 ml); 2 tablespoons fresh flat-leaf parsley, chopped (30 ml, for sauce); 0.5 cup fresh flat-leaf parsley, finely chopped (30 g, for gremolata); Zest of 1 large lemon; 1 clove garlic, very finely minced (for gremolata)

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Cajun Shrimp And Grits Recipe 1764036646.820963

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cajun shrimp and grits recipe

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Author: Madison Clarke
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: General

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Description

This easy Cajun shrimp and grits recipe offers vibrant flavor and comforting aroma, perfect for a hearty, family-friendly weeknight dinner. It combines creamy stone-ground grits with flavorful shrimp cooked in a rich, spicy tomato-based sauce, finished with a zesty lemon-herb gremolata.

Ingredients

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3 cups vegetable broth (720 ml, divided)
1 cup whole milk (240 ml)
1 cup stone-ground grits (180 g)
0.25 cup unsalted butter (60 g)
1 cup sharp cheddar cheese, shredded (120 g)
1 teaspoon fine sea salt (5 ml)
0.5 teaspoon black pepper (2.5 ml)
1 pound large shrimp (450 g, 16–20 count), peeled, deveined
1 tablespoon olive oil (15 ml)
1 medium yellow onion, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced (for sauce)
1 jar roasted red peppers (340 g / 12 ounces), drained and finely diced
1 can diced tomatoes (400 g / 14.5 ounces), undrained
2 teaspoons smoked paprika (10 ml)
0.5 teaspoon cayenne pepper (2.5 ml)
1 teaspoon dried thyme (5 ml)
1 teaspoon dried oregano (5 ml)
1 cup vegetable broth (240 ml, for sauce)
1 tablespoon fresh lemon juice (15 ml)
2 tablespoons fresh flat-leaf parsley, chopped (30 ml, for sauce)
0.5 cup fresh flat-leaf parsley, finely chopped (30 g, for gremolata)
Zest of 1 large lemon
1 clove garlic, very finely minced (for gremolata)

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Instructions

Prepare Creamy Grits: Combine 3 cups vegetable broth and 1 cup whole milk in a heavy saucepan; bring to a simmer. Whisk in 1 cup stone-ground grits, 1 teaspoon salt, and 0.5 teaspoon pepper. Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until creamy and tender. Stir in 0.25 cup butter and 1 cup shredded cheddar cheese until melted. Keep warm, covered.
Sauté Aromatics and Spices: Pat 1 pound shrimp dry and season with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced yellow onion and celery; cook for 5-7 minutes until softened and translucent. Add 2 minced garlic cloves, 2 teaspoons smoked paprika, 0.5 teaspoon cayenne, 1 teaspoon thyme, and 1 teaspoon oregano; cook for 1 minute until fragrant.
Simmer Flavorful Sauce: Stir in diced roasted red peppers and 14.5 ounces canned diced tomatoes (undrained). Bring to a simmer, then reduce heat to medium-low and cook for 10-12 minutes, allowing flavors to meld and sauce to thicken slightly. Stir in 1 cup vegetable broth and 1 tablespoon fresh lemon juice.
Cook Shrimp and Finish Sauce: Add the seasoned shrimp to the simmering sauce. Cook for 3-5 minutes, stirring gently, until shrimp are opaque and pink (do not overcook). Stir in 2 tablespoons fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
Make Zesty Gremolata: In a small bowl, combine 0.5 cup finely chopped fresh flat-leaf parsley, the zest of 1 large lemon, and 1 very finely minced garlic clove. Toss gently to combine.
Plate and Garnish: Ladle creamy grits into a wide, shallow bowl. Spoon the flavorful shrimp and sauce over the center. Sprinkle the bright lemon-herb gremolata generously over the shrimp for a fresh flourish.

Notes

If grits are too thick, whisk in a splash of warm vegetable broth or milk. To prevent rubbery shrimp, do not overcook; remove from heat as soon as they turn pink. Adjust cayenne pepper or add hot sauce for more spice. This recipe adapts well for lower-carb (mashed cauliflower base) or vegetarian (omit shrimp, add mushrooms/corn) diets.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 serving (approx. 350 g)
Calories: 650 calories
Sugar: 8 g
Sodium: 1000 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 250 mg