Cajun Creamy Shrimp and Grits

This creamy shrimp and grits is a classic southern dish that is packed with cajun flavor. It's impressive enough to serve to guests but easy enough for a quick weeknight meal.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Author Sabra - This Mom's Menu

Ingredients

For the Grits:

4 cups Chicken Broth
2 tablespoon Tomato Paste
2 tablespoon Butter
1 cup Quick Grits NOT instant!
1 ½ cup Sharp Cheddar Cheese shredded
½ cup Heavy Cream or milk

For the Shrimp:

1 tablespoon Creole Seasoning I use Tony Chachere's No Salt
Pinch Salt if you use a low or no salt creole seasoning then add additional salt
2 teaspoon Paprika
1 lb Large Shrimp peeled and deveined
3 slices Bacon
1 tablespoon Butter
1 tablespoon Garlic minced
1 Green Bell Pepper diced
2 Green Onions sliced (optional)

For the Sauce:

1 tablespoon All-Purpose Flour
½ cup Heavy Cream or milk
1 cup Chicken Broth or chicken bouillon
1 teaspoon Worcestershire Sauce
2 teaspoon Hot Sauce more or less to taste (optional)

Instructions

For the Grits:

In a large saucepan combine the chicken broth, tomato paste, and butter. Bring the mixture to a boil over high heat.
4 cups Chicken Broth, 2 tablespoon Tomato Paste, 2 tablespoon Butter
Slowly stir in the grits. Reduce the heat to low and cover the pan. Allow the grits to continue cooking for 5-7 minutes, then remove them from the heat.
1 cup Quick Grits
Stir the heavy cream and cheddar cheese into the grits until the cheese is melted. Season with salt and pepper to taste (I used ½ teaspoon of each)
1 ½ cup Sharp Cheddar Cheese, ½ cup Heavy Cream

For the Shrimp:

While the grits are cooking, begin to prepare the shrimp. In a small bowl, combine the Creole seasoning, salt, and paprika. Toss the shrimp in this mixture making sure that all the shrimp are well coated, then set them aside.
1 tablespoon Creole Seasoning, Pinch Salt, 2 teaspoon Paprika, 1 lb Large Shrimp
In a large skillet cook the bacon over medium heat. Once the bacon is crisp remove it from the skillet, crumble it, and set it aside. Leave the bacon drippings in the pan.
3 slices Bacon
With the skillet still over medium heat, add the butter, garlic, and green pepper to the bacon drippings.
1 tablespoon Butter, 1 tablespoon Garlic, 1 Green Bell Pepper
Cook until the peppers are just beginning to soften (about 1-2 minutes) and then add the shrimp. Cook until the shrimp are done (about 4-5 minutes) - being careful not to overcook them.
Remove the shrimp and peppers from the pan and set them aside. Leave all the remaining liquid in the skillet.

For the Sauce:

With the skillet still over medium heat, whisk the flour into the liquid remaining in the skillet. Cook for 3-4 minutes whisking constantly.
1 tablespoon All-Purpose Flour
Whisk the heavy cream, Chicken Broth, Worcestershire sauce, and hot sauce into the flour mixture until there are no lumps.
½ cup Heavy Cream, 1 cup Chicken Broth, 1 teaspoon Worcestershire Sauce, 2 teaspoon Hot Sauce
Increase the heat to medium-high and bring it to a simmer. Allow it to simmer, stirring very frequently until the sauce is thickened to your liking.
Serve the grits, topped with the shrimp, sauce, crumbled bacon, and sliced green onions if desired.
2 Green Onions

Nutrition