Cajun New Orleans Shrimp and Creamy Grits With Cheddar (Print version)

Tender Cajun shrimp in smoky pan gravy spooned over creamy cheddar grits for a cozy New Orleans-style dinner.

# Ingredients:

For the cheddar grits

01 - 2 cups (480 ml) low-sodium chicken broth
02 - 1 1/2 cups (360 ml) whole milk
03 - 1/2 teaspoon kosher salt, plus more to taste
04 - 1 cup (160 g) stone-ground grits
05 - 3 tablespoons unsalted butter
06 - 1/3 cup (80 ml) heavy cream
07 - 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
08 - 1/4 teaspoon black pepper

For the Cajun shrimp and gravy

09 - 4 slices bacon, chopped
10 - 1 lb (450 g) large shrimp, peeled and deveined
11 - 1 1/2 teaspoons Cajun seasoning, divided
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon black pepper
14 - 1/2 cup (75 g) diced yellow onion
15 - 1/2 cup (75 g) diced green bell pepper
16 - 3 cloves garlic, minced
17 - 1/2 cup (120 ml) low-sodium chicken broth
18 - 1 tablespoon fresh lemon juice
19 - 2 green onions, thinly sliced

# Instructions:

01 - Bring chicken broth, milk, and salt to a gentle simmer in a medium saucepan. Slowly whisk in the grits, lower the heat, and cook for 20-25 minutes, stirring often, until tender and thick.
02 - Remove the grits from the heat. Stir in butter, heavy cream, cheddar, and black pepper until smooth. Cover and keep warm, adding a splash of warm milk if they get too thick.
03 - Cook chopped bacon in a large skillet over medium heat until crisp, 6-8 minutes. Transfer the bacon to a plate and leave about 1 tablespoon of drippings in the skillet.
04 - Pat shrimp dry and season with 1 teaspoon Cajun seasoning, smoked paprika, and black pepper. Sear in the bacon drippings over medium-high heat for 1-2 minutes per side until pink and opaque. Transfer to a plate.
05 - Add onion and bell pepper to the skillet and cook for 3-4 minutes until softened. Stir in garlic and the remaining 1/2 teaspoon Cajun seasoning for 30 seconds. Add broth and lemon juice, scraping up browned bits, and simmer for 2-3 minutes.
06 - Return the shrimp and bacon to the skillet and toss just until coated and hot. Spoon cheddar grits into bowls and top with the Cajun shrimp gravy and sliced green onions.

# Good to know:

01 - Best served immediately while the grits are soft and creamy.
02 - Use low-sodium broth if your Cajun seasoning contains salt.
03 - Add warm milk or broth to loosen leftover grits.

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