Louisiana Style Shrimp Grits (Printable Version)
Tender shrimp in a spicy sauce served over creamy, buttery grits with vibrant Southern flavors.
# What You Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
06 - 1 teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 1 small onion, finely chopped
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - ½ cup scallions, sliced (reserve some for garnish)
16 - ½ cup chicken or seafood stock
17 - 1 tablespoon fresh lemon juice
18 - ¼ teaspoon smoked paprika
19 - ⅛ teaspoon cayenne pepper (optional, for extra heat)
→ For Serving
20 - Fresh parsley, chopped
21 - Hot sauce (optional)
# How to Make It:
01 - Bring water, milk, and salt to a boil in a medium saucepan. Gradually whisk in the grits, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 20–25 minutes. Stir in butter, cheddar cheese, and black pepper. Keep warm.
02 - Pat the shrimp dry with paper towels and toss thoroughly with Cajun seasoning to coat evenly.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add onion and bell pepper; sauté until softened, about 3–4 minutes. Stir in garlic and half the scallions; cook for 1 minute until fragrant.
04 - Add seasoned shrimp, smoked paprika, and cayenne (if using) to the skillet. Cook until shrimp start to turn pink, about 2–3 minutes per side.
05 - Pour in stock and lemon juice. Simmer for 2–3 minutes until sauce slightly thickens and shrimp are cooked through. Stir in remaining tablespoon butter for a glossy finish.
06 - Spoon creamy grits into serving bowls. Top with shrimp and sauce. Garnish with reserved scallions, fresh parsley, and hot sauce if desired.
# Expert Advice:
01 -
- The combination of creamy, cheesy grits against spicy, smoky shrimp creates this perfect balance that keeps you coming back for another bite
- It comes together in under an hour but tastes like something you'd order at a special occasion restaurant
- The recipe is forgiving enough for weeknight cooking but impressive enough for Sunday brunch with friends
02 -
- Stone-ground grits need time and patience—rushing them over high heat will make them gummy instead of creamy and smooth
- Dry your shrimp thoroughly before seasoning them, because excess moisture will steam the shrimp instead of giving them that nice sear
- The sauce will continue to thicken as it sits off the heat, so remove it from the pan while it still looks slightly thinner than you want
03 -
- Stirring the grits frequently prevents them from sticking to the bottom and developing that unpleasant burnt flavor you cannot undo
- Letting the shrimp rest in the spicy sauce for even just a minute off the heat allows them to absorb more flavor