Cajun New Orleans Shrimp Grits
why make this recipe
Cajun New Orleans Shrimp Grits is a delightful dish that combines creamy grits with juicy shrimp in a flavorful sauce. It’s a classic Southern meal that warms the heart and satisfies the palate. Perfect for breakfast, lunch, or dinner, this recipe brings the taste of New Orleans right to your kitchen. Plus, it’s a fun way to impress your family and friends with your cooking skills!
how to make Cajun New Orleans Shrimp Grits
Ingredients:
- 250 ml stone-ground grits
- 1 litre water or chicken broth
- 100 g shredded sharp cheddar cheese
- 28 g butter
- 60 ml heavy cream or whole milk
- Salt to taste
- Black pepper to taste
- 450 g large shrimp, peeled and deveined
- 28 g butter
- 15 ml olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 410 g diced tomatoes with juices
- 240 ml chicken or seafood stock
- 2 teaspoons Cajun seasoning
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon hot sauce (optional)
- 16 g all-purpose flour
- 2 green onions, sliced (for garnish)
Directions:
- In a medium saucepan, bring water or broth to a boil over high heat.
- Whisk in the grits, reduce heat to low, and simmer for 20 to 25 minutes, stirring occasionally until thick and creamy.
- Remove the pot from heat. Stir in butter, cheddar cheese, and heavy cream or milk until melted and fully mixed. Season with salt and black pepper. Cover and keep warm.
- In a large skillet over medium heat, melt butter with olive oil.
- Add diced onion and bell pepper; sauté for 5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to make a light roux.
- Slowly pour in stock while stirring to prevent lumps. Mix in diced tomatoes with juices, Cajun seasoning, smoked paprika, dried thyme, and hot sauce if using. Simmer for 5 to 7 minutes until it thickens.
- Add shrimp to the skillet and cook for 3 to 4 minutes until they are pink and opaque.
- Spoon the creamy grits into individual serving bowls. Ladle Cajun shrimp and gravy over the grits. Garnish with sliced green onions and more hot sauce if desired.
how to serve Cajun New Orleans Shrimp Grits
Cajun New Orleans Shrimp Grits is best served hot. Place a generous portion of the creamy grits in a bowl, then top it with the shrimp and sauce. Add a sprinkle of sliced green onions and drizzle with more hot sauce if you like a little extra spice. Enjoy this dish with a cool drink and some crusty bread on the side!
how to store Cajun New Orleans Shrimp Grits
If you have leftovers, you can store Cajun New Orleans Shrimp Grits in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. To reheat, add a splash of water or broth to loosen the grits, and heat gently on the stove or in the microwave.
tips to make Cajun New Orleans Shrimp Grits
- Use stone-ground grits for the best texture and flavor.
- Don’t skip the garlic as it adds a lot of flavor to the dish.
- Feel free to adjust the spiciness by adding more or less Cajun seasoning or hot sauce.
- If you like your shrimp extra tender, cook them just until they turn pink; they will continue to cook a bit after you remove them from the heat.
variation
You can customize this dish by adding different vegetables such as spinach or mushrooms. If you prefer, substitute the shrimp with chicken or sausage for a different flavor.
FAQs
1. Can I use instant grits instead of stone-ground grits?
Yes, you can use instant grits, but the texture will be different. Follow the packaging instructions for cooking times.
2. Can I make this dish gluten-free?
Yes, just make sure to use gluten-free flour for the roux, or skip it entirely, and ensure all your seasonings are gluten-free.
3. Can I prepare this in advance?
You can prepare the grits ahead of time and store them in the refrigerator. Make the shrimp and sauce fresh when you’re ready to serve to ensure the best texture.
Cajun New Orleans Shrimp Grits
Ingredients
For the creamy grits
- 250 ml stone-ground grits
- 1 l water or chicken broth
- 100 g shredded sharp cheddar cheese
- 28 g butter
- 60 ml heavy cream or whole milk
- Salt to taste
- Black pepper to taste
For the Cajun shrimp
- 450 g large shrimp, peeled and deveined
- 28 g butter
- 15 ml olive oil
- 1 small onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 410 g diced tomatoes with juices
- 240 ml chicken or seafood stock
- 2 teaspoons Cajun seasoning
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon hot sauce (optional)
- 16 g all-purpose flour
- 2 green onions sliced (for garnish)
Instructions
Prepare the Grits
- In a medium saucepan, bring water or broth to a boil over high heat.
- Whisk in the grits, reduce heat to low, and simmer for 20 to 25 minutes, stirring occasionally until thick and creamy.
- Remove the pot from heat. Stir in butter, cheddar cheese, and heavy cream or milk until melted and fully mixed. Season with salt and black pepper. Cover and keep warm.
Cook the Cajun Shrimp
- In a large skillet over medium heat, melt butter with olive oil.
- Add diced onion and bell pepper; sauté for 5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to make a light roux.
- Slowly pour in stock while stirring to prevent lumps. Mix in diced tomatoes with juices, Cajun seasoning, smoked paprika, dried thyme, and hot sauce if using. Simmer for 5 to 7 minutes until it thickens.
- Add shrimp to the skillet and cook for 3 to 4 minutes until they are pink and opaque.
- Spoon the creamy grits into individual serving bowls. Ladle Cajun shrimp and gravy over the grits. Garnish with sliced green onions and more hot sauce if desired.
