Description
A quick and creamy Southern shrimp and grits recipe that captures authentic Cajun flavor in under 20 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 lb large or extra-large shrimp, peeled and deveined, thawed and patted dry
- 1 cup instant stone-ground grits
- 2 cups chicken or seafood stock, low-sodium
- 2 tbsp unsalted butter (divided)
- 1/2 cup heavy cream or half-and-half
- 2 oz cream cheese, room temperature
- 1 cup sharp cheddar cheese, shredded
- 3 cloves garlic, fresh minced
- 1 tbsp Cajun seasoning (divided)
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 green onions, chopped
- 1 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Pat shrimp dry and toss with olive oil, salt, pepper, and half of the Cajun seasoning. Let marinate briefly.
- Bring chicken stock to a boil in a medium saucepan.
- Slowly whisk in instant grits. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until thick and creamy.
- Stir in butter, cream cheese, and cheddar cheese until melted and smooth. Keep warm on low.
- Heat a large skillet over medium-high heat. Add 1 tbsp butter.
- Add shrimp in a single layer and cook for 2 minutes until pink and slightly charred.
- Flip shrimp and cook for 1 minute. Add garlic, remaining Cajun seasoning, smoked paprika, and cayenne. Toss for 30 seconds until fragrant.
- Remove shrimp from pan and set aside.
- Add a little more butter to the same pan, then add the cooked grits to incorporate shrimp flavor. Stir gently.
- Plate grits, top with shrimp and pan juices. Garnish with green onions, parsley, and a squeeze of lemon juice.
- Serve immediately.
Notes
Do not overcook shrimp or they will become rubbery. Ensure shrimp are completely dry before searing for best browning. Grits will thicken as they cool, so serve immediately. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of milk or stock.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup grits topped w
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
Keywords: shrimp and grits, southern recipe, quick dinner, weeknight meals, cajun food, comfort food, fast seafood, instant grits