Cajun Shrimp and Grits...our version of this traditional Southern dish. Plump Gulf Shrimp sauteed in butter with traditional South Louisiana seasonings, ladled over creamy, cheesy grits. The flavor jumps out at you and gets your attention, but Sweet Daddy D’s Cajun Shrimp and Grits recipe is truly no-angst and simply delicious. You’ll want more!
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[Publishers Note: This is an update of the article I wrote originally in October 2018. This recipe has been very popular with my readers. Always seeking to provide better information for my readers, I've updated and added some information and reformatted photographs for better web viewing. Let me know what you think.]
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About Shrimp and Grits
Originally a regional treasure of the Lowcountry of South Carolina, the popularity of grits and the availability of fresh Gulf shrimp in South Louisiana make this a natural for a Cajun and Creole treatment. Starting as a breakfast staple for southern fisherman and shrimpers along the coast, its profile was elevated in the mid-1980s when a dish called Shrimp and Grits appeared on the menu at Crook’s Corner Restaurant in Chapel Hill, North Carolina, and was later introduced to the world when reported in the New York Times food column in 1985. At the same time, Southern and particularly Louisiana cuisine was becoming very popular and the once humble Shrimp and Grits were finding their way onto menus in the finer, white tablecloth restaurants of New Orleans like Antoine's and Commander's Palace.
Note on Crook's Corner Restaurant: Unfortunately, since the original publication of this article, Crook's Corner Restaurant has closed. Founded in 1982, this restaurant was a mainstay of the Chapel Hill culinary scene and meant much more to its customers than merely being the creator of Shrimp and Grits.
The place Rachel Crook built in the 1940’s on the corner of Franklin and Merritt Mill road had had many lives. It holds the memories of thousands of your celebrations and pivotal career moments far too many for us to count. On behalf of generations of Crook’s Corner staff, we thank you for your many years of support.
From Crook's Corner Resturant
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Here's What You Need
Here are some of the key ingredients for this recipe:
Note on the shrimp: Fresh or frozen shrimp work well in this recipe. If you are using fresh shrimp, peel and devein them, then rinse and pat them dry with a paper towel. Read the Hints and Tips (FAQs) about using shells for shrimp stock.
Note on the stock: I developed this recipe using Homemade Shrimp Stock, but if you don't have that, use some chicken or seafood stock. Homemade is great, but so is commercial.
Note on the Creole Seasoning: This recipe was developed with no-salt Creole seasoning. Many commercial Creole seasonings are loaded with salt, so make sure to taste the sauce before adding additional salt.
Note on the grits and cheese: This recipe uses Quaker Oats Old Fashioned Grits. You can also use Quaker Oats Quick Grits or whatever type of grits you like. We're using Gruyere cheese, but again, use what you like. Check out the FAQs below for more on substitutes.
Don’t forget, it all goes together so much better with a couple of beers!
Equipment
Here is some of the equipment I used in making this recipe:
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Here's What You Do
First...you have a beer. There are not a lot of ingredients here but it will go a lot smoother if you and the ingredients are prepared before you start. Pop the cap off a beer, sit down and read the recipe all the way through. Perform your mise en place by making sure you have everything you need and learn what you will do with each ingredient. Once all the ingredients are prepped, place them in their own little bowls so all you have to do is assemble the recipe as it cooks. Pulling this recipe together quickly is the key to not overcooking the shrimp.
Mise en Place
- Prep the shrimp: If using fresh shrimp in the shell, peel and devein the shrimp. For all shrimp, rinse them in cold water. Pat them dry with paper towels. Sprinkle on an ample amount of creole seasoning and set them aside.
- Slice the onions and peppers and chop the garlic.
- Measure the Herb and Spice Blend ingredients and place them into a ramekin.
- Measure the lemon juice, Worcestershire, and the stock.
- Slice the butter into pieces, it will melt quicker that way.
- Grate the cheese for the cheesy grits.
- Measure the butter.
- Measure the grits.
Another good swig of beer and you're ready to go.
Note on the mise en place: Preparation is important for every recipe but with this one, it's particularly important. The shrimp cook really quickly so you want to have every ingredient prepared before you start so that you don't hold up the process. That includes preparing the grits while you are preparing all the other ingredients.
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Prepare the Cheese Grits
What happens in the step? The grits are not an afterthought in this recipe. They are simple to make and will add a great dimension to the overall flavor of this dish.
Cook the grits according to the directions on the package. If you are using Old Fashion Grits (as opposed to Instant or Quick Grits), it basically goes like this:
Bring about 4 cups of cold water to a heavy boil. Add some salt then slowly whisk the dry grits into the boiling water and make sure they are all mixed in and there are no lumps.
Lower the heat to a simmer and cover. After 7 or 8 minutes, give it a good, bottom scraping stir with a rubber spatula. Cover and simmer for another 7 or 8 minutes (total of 15 minutes).
Pro Tip: Be careful not to have your heat too high while simmering. You want a slow simmer or the grits will stick to the bottom of the pot.
After 15 minutes, stir it all together, getting all the grits off the bottom of the pan.
They should be fairly smooth and most of the water absorbed at this point, but if they are still watery and the grits are hard, put the cover back on and simmer a little longer. When they are al dente, add the butter.
Add some ground black pepper and the grated Gruyere.
Mix and blend until smooth and creamy.
Place the cover back on the saucepan. Remove it from heat and set them aside until the shrimp are ready. Whip them up with a wooden spoon or spatula before serving.
Saute the vegetables and aromatics
What happens in this step? A bit of the onion and pepper's sweetness will be awakened with this short saute and that will provide a great balance to the shrimp and slight tartness of the tomato paste.
When the grits are almost finished, melt 4 tablespoons of butter in a heavy bottom sauté pan or skillet until bubbly. Add the onions and the green peppers and sauté until soft, about 5–6 minutes.
Next, add the garlic, green onions, and about ¾ of the Herb and Spice Blend. Mix well and continue to sauté until aromatic-about 2 minutes.
Time for the shrimp
What happens in this step? The shrimp is the star of the show, but this dish will be mediocre if the shrimp is overcooked. A slight sear on the edges before the sauce is made is just what we are looking for in about 2 minutes.
You’ll want the shrimp to cook pretty fast, so increase the heat to high and add the shrimp a few at a time by hand. Sauté for about 2 minutes, turning over midway through so they start to cook evenly.
Make the sauce
What happens in this step? The sauce is what ties the shrimp and the grits together. You have about 5 to 6 minutes to make the sauce and not overcook the shrimp so this is where your mise en place pays off.
To the saute pan add the tomato paste, mix well and continue to saute for about 2 minutes while it smooths out.
Pro Tip: If things are sticking to the bottom of the pan, use a little stock to deglaze before adding the rest.
Add about ½ to ¾ cup of the stock (reserve the remainder if the sauce needs to be thinned), then add the lemon juice and the Worcestershire. Stir it all together and add 2 tablespoons of butter; shake the pan back and forth, continuing to simmer as the butter melts and the sauce thickens slightly.
Pro Tip: Don’t cook the shrimp for more than a total of about 7 or 8 minutes on the shrimp or you risk overcooking them.
Pro Tip: Taste the sauce a few times to check if it needs more spices. The shrimp will soak up some spice so it's OK to be a little over-seasoned at this stage, but add more of the reserved Herb and Spice Blend if needed. Check out the FAQ below about the salt content.
Time to serve
You’ll want to serve this right away. Spoon some grits into a shallow bowl or onto a plate, then ladle the shrimp with plenty of sauce right on top. Throw some chopped green onions on top, a piece of crispy french bread, and an ice-cold beer.
That’s it, all there is to it, simple as that! You're going to love this.
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Hints and Tips (FAQs)
You want large shrimp for this, which are usually labeled by "count", that's how many shrimp make up a pound. It takes a lot more small shrimp to make a pound than it does larger shrimp. This recipe is best with large or extra-large shrimp. Check out my short lagniappe article on shrimp sizes.
You can use fresh or frozen shrimp for this recipe. The benefit of frozen is the time savings. They will be peeled and cleaned, and if flash-frozen immediately by the producer, they will taste great. Fresh shrimp are very tasty and you can use the shells and heads to make shrimp stock. When buying head-on shrimp, you'll need to buy about 1 ½ to 2 pounds to end up with 1 pound after the shells are removed. Check out my recipe for making Shrimp Stock. You may not have enough shells to make a full recipe, but you can adjust for whatever quantity you have. You can also freeze the shells and then make a stock when you have enough. The stock freezes well.
You can keep the shrimp and sauce mixture in the fridge for 3 or 4 days if they are stored in an airtight container. It's best to rewarm them in a saucepan stovetop so that you can control the heat. Using a microwave may overcook the shrimp if you are not careful. The grits will also last a few days in the fridge in an airtight container. You can reheat those in the microwave; just mix in a little water or milk and give them a good stir every 30-seconds until they are warm and creamy again.
You can also freeze the shrimp and sauce if you seal them in an airtight container for a few (2-3) months. I've read the shrimp and sauce can be frozen for up to 10 months but I believe the quality deteriorates after a few months. I wouldn't bother to freeze the grits, just whip up a fresh batch when you defrost (overnight in the fridge) the shrimp.
Substitutes: If you don’t have shrimp stock, substitute chicken or seafood stock. I have made this many times with chicken stock and it is very good. Don’t have or don’t like grits? Serve it over rice, mashed potatoes, polenta, risotto, or french bread! You can also use Quick Grits or any of the many varieties of grit. Just follow the directions on the package.
Gruyere cheese is creamy when melted and slightly sharp. To me, it's a perfect companion for the slightly spicy shrimp. You can try some sharp or mild cheddar cheese if you prefer or a combination. For something special, try some smoked cheddar or smoked gouda.
I always think it's best if you grate your own cheese, but if you are crunched for time, or just prefer, use some pre-grated cheese.
Cooking grits is really quite simple. If you’re not used to cooking grits, keep it simple at first, then when you've got the hang of it you can fancy them up with milk or stock. But until then, you’ll be just fine keeping it simple and following the instructions on the package.
Many commercial creole seasonings and stocks contain salt and some have quite a bit. This recipe was developed with salted butter, a stock that does contain salt but a creole seasoning (Le Bon Papa Creole Seasoning) that does not contain salt. Whatever you use, make sure you taste it while cooking before adding salt so you get it the way you like it.
Try these Sweet Daddy D side dishes with your Cajun Shrimp and Grits:
In the mood for more shrimp recipes? Here are a few suggestions from Sweet Daddy D:
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Yeah You Right!
Recipe
Cajun Shrimp and Grits
Here's What You Need
- 1 pound shrimp peeled, de-veined and rinsed
- 6 tablespoons butter in all
- 1 medium yellow onion sliced
- 1 small bell pepper sliced
- 1 bunch green onions chopped
- 4 cloves garlic rough chop
- 2 tablespoons tomato paste
- 1 cup Shrimp Stock See Notes
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire Sauce
Herb and Spice Blend
- 2 teaspoon Oregano
- 2 teaspoon Basil
- 1 teaspoon Thyme
- 1 tablespoon Creole seasoning plus more for shrimp
- ½ teaspoon cayenne pepper optional
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
For the Cheese Grits
- 4 cups water boiling
- 1 cup Old Fashion Grits
- ¼ teaspoon kosher salt
- 2 tablespoon Butter
- 2 cups gruyère cheese grated
Here's What You Do
- Peel, de-vein and the rinse shrimp; pat dry; sprinkle on some creole seasoning and set aside. Slice the onions and green peppers and chop the garlic. Measure out all other ingredients. Prepare the grits.
Prepare the Grits (See Notes)
- Bring 2 cups of water to a heavy boil. Grate cheese and set aside.
- Add kosher salt and gradually whisk or stir grits into boiling water, stir or whisk until grits are dispersed and not lumpy.
- Lower the heat to a simmer, cover pot and simmer for about 15 minutes. Get started on the shrimp while these cook.
- Remove the lid, stir well and taste. If al dente, add the butter and Gruyere cheese. Stir vigorously to combine all ingredients until smooth and creamy. If the grits are a little hard still, leave a low fir on for another 5 minutes.
- Replace the cover, remove from heat and let sit until the shrimp are ready.
Prepare the Shrimp and Sauce
- Place a large saute pan or cast iron skillet over medium-high heat. Melt 4 tablespoons of butter..
- When bubbly, add the sliced onions and peppers-sautée until soft, about 5–6 minutes,
- Add the garlic, green onions, and about ¾ of the Herb and Spice Blend. Mix well and continue to sauté until aromatic-about 2 minutes.
- Increase the heat to high and add the shrimp; sauté for about 1 minute on each side.
- Add the tomato paste and mix it in very well. Continue to saute for another 2 minutes (approximately).
- If needed, deglaze the pan with a little of the stock before moving on to the next step.
- Mix in about ½ to ¾ cup of the stock (reserve the remainder), the lemon juice, and the Worcestershire.
- Stir to combine, then add 2 tablespoons of butter. Shake the pan back and forth; continue to simmer as the butter melts and the sauce slightly thickens. Don’t overcook the shrimp, no more than about 5 minutes.
- Taste a few times to check if it needs more spices, remember the shrimp will soak up some spice so it's OK to be a little over-spiced at this stage. Add more of the reserved Herb and Spice Blend or stock, if needed. See Notes on salt.
- Stir the cheese grits vigorously then place a healthy spoonful in a shallow bowl or plate, spoon the shrimp over the cheese grits and serve immediately.
Bob
I’ve made this a couple times now. I’m not a big fan of grits. Or at least I didn’t think I was. That changed with this recipe. It’s sooo delicious!!! I mean over the top lip smacking good.
Sweet Daddy D
Thanks for trying the recipe, Bob. I'm so glad you liked it. Grits are the bomb!