Cajun New Orleans Shrimp Grits (Print Version)
Spicy Cajun shrimp served over creamy cheddar grits with smoky gravy and vibrant green onions.
# Ingredients:
→ Cheddar Grits
01 -
250 ml stone-ground grits
02 -
1 litre water or chicken broth
03 -
100 g shredded sharp cheddar cheese
04 -
28 g butter
05 -
60 ml heavy cream or whole milk
06 -
Salt to taste
07 -
Black pepper to taste
→ Cajun Shrimp & Gravy
08 -
450 g large shrimp, peeled and deveined
09 -
28 g butter
10 -
15 ml olive oil
11 -
1 small onion, diced
12 -
1 bell pepper, diced
13 -
2 cloves garlic, minced
14 -
410 g diced tomatoes with juices
15 -
240 ml chicken or seafood stock
16 -
2 teaspoons Cajun seasoning
17 -
0.5 teaspoon smoked paprika
18 -
0.5 teaspoon dried thyme
19 -
1 teaspoon hot sauce (optional)
20 -
16 g all-purpose flour
21 -
2 green onions, sliced (for garnish)
# Instructions:
01 -
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.
02 -
Remove pot from heat. Stir in butter, cheddar cheese, and heavy cream or milk until melted and fully incorporated. Season with salt and black pepper. Cover and keep warm.
03 -
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.
04 -
Sprinkle flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to form a light roux. Gradually 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 thickened.
05 -
Add shrimp to the skillet and cook for 3 to 4 minutes, stirring occasionally, until pink and opaque.
06 -
Spoon the creamy grits into individual serving bowls. Ladle Cajun shrimp and gravy over the grits. Garnish with sliced green onions and additional hot sauce if desired.
# Notes:
01 -
For extra depth of flavor, use high-quality chicken or seafood stock in both grits and gravy.