Originating in the Carolina's, this now Southern staple as evolved into a brunch classic. Perfectly cooked shrimp slowly simmered in a tomato-based sauce, filled with herbs and aromatics. Nestled onto a bed of grits cooked until tender and finished with a bit of cheese.
This dish is usually my go-to when eating out because of the comfort it evokes and the fact that it's super filling. However, why dine out, when we can stay in & cook at home?
A coastal classic consisting of creamy grits, succulent shrimp and a savoury cajun tomato-based sauce.
Grab an Apron & Let’s Get Started!
SHRIMP & GRITS 101
Shrimp: In most recipes you'll find that the tails of shrimp are usually left on. However, because we are making tacos which are meant to be "easy to eat", we're gonna take them off. Once your shrimp has been properly thawed, carefully remove the tails and discard. I would suggest purchasing peeled & deveined shrimp as it will save you of time during preparation — though they might be a dollar or two more.
Grits: First things first, what are grits? Grits are a Caribbean and Southern staple, made from boiling ground cornmeal. Though it comes in many different forms, from quick to old fashioned and colors including white and yellow— this dish is quite versatile and can be eaten at anytime of day. Though the addition of salt, sugar or butter are quite common depending on where you're from, cheddar cheese is an ingredient that takes the comfort food to another level. Adding depth and a subtle creaminess that instantly transforms the entire meal.
Aromatics & Herbs: In this recipe, i did not hold back on the aromatics and seasonings. Along with the onions and garlic, I also incorporated a red bell peppers for color and flavor. In addition, there is an array of seasonings including Cajun, all contributing to the layers of flavor we want to create.
How to Make
Cajun-Style Shrimp & Grits
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
3 cups water
1 cups uncooked old-fashioned grits
salt to taste
1/2 cup cheddar cheese
1 tbsp butter
2 strips of bacon *chopped into small pieces
1 tbsp butter
1/2 cup onion *diced
1/2 cup red bell pepper *diced
2 cloves garlic *minced
1/2 cup tomato *diced
1 tbsp tomato paste
1 lb shrimp *peeled & deveined
1/2 cup chicken stock
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cajun seasoning
2 green onions *diced
Once fully thawed and or cleaned, season shrimp with 1 tbsp cajun seasoning, 1 tsp garlic powder, 1 tsp salt and 2 tsp paprika.
In a medium pot, bring water or chicken stock to a boil. Season generously with salt.
Whisk in grits, turn heat down to medium-low. Cover and cook for about 15 minutes until thickened— stirring occasionally. Once fully cooked, remove from heat and stir in butter and cheese.
In a skillet heated to medium, added bacon. Once bacon has rendered and began to crisp, add butter.
Stir in diced onions, bell peppers and minced garlic. Season with a sprinkle of salt.
Add diced tomatoes and tomato paste. Once tomato paste is fully incorporated, add seasoned shrimp.
Slowly stir in chicken stock and simmer. Season to taste with cajun seasoning, salt, black pepper and garlic powder. Cook for 4-5 minutes.
Garnish with green onions before serving.