Cajun New Orleans Shrimp Grits (Printable Version)
Tender shrimp in spicy Cajun sauce served on creamy cheddar cheese grits with a rich tomato gravy finish.
# Ingredients:
→ Grits
01 -
160 g stone ground grits
02 -
720 ml chicken broth
03 -
30 g unsalted butter
04 -
60 g sharp aged cheddar cheese, grated
05 -
60 ml heavy cream
06 -
Salt, to taste
07 -
Freshly cracked black pepper, to taste
→ Cajun Shrimp Gravy
08 -
30 g unsalted butter
09 -
15 ml olive oil
10 -
100 g yellow onion, diced
11 -
100 g red bell pepper, diced
12 -
3 cloves garlic, minced
13 -
15 g all-purpose flour
14 -
240 ml chicken or seafood stock
15 -
200 g diced tomatoes, with juices
16 -
10 g Cajun seasoning
17 -
5 g smoked paprika
18 -
2 g dried thyme
19 -
120 g large shrimp, peeled and deveined
20 -
Hot sauce, optional and to taste
21 -
20 g sliced green onions, for garnish
# Steps:
01 -
Bring chicken broth to a boil in a heavy saucepan. Slowly whisk in stone ground grits to avoid lumps. Reduce heat to low and continue whisking for several minutes. Cover with a lid left slightly ajar. Simmer gently for at least 20 minutes, stirring every 5 minutes and scraping the bottom to prevent sticking. Once tender and creamy, stir in butter, grated sharp cheddar, and heavy cream. Season with salt and freshly cracked pepper. Keep covered off heat to stay warm and velvety.
02 -
Heat butter and olive oil in a skillet over medium heat. Add diced onion and bell pepper, cooking for 5 minutes while stirring to soften without browning. Add minced garlic and cook until fragrant, about 30 seconds.
03 -
Sprinkle flour evenly over the softened vegetables. Stir constantly to allow the flour to absorb the fat and toast lightly for 1 minute. Gradually pour in chicken or seafood stock while stirring continuously to prevent lumps. Add diced tomatoes with their juices. Stir to combine before mixing in Cajun seasoning, smoked paprika, dried thyme, and optional hot sauce. Bring to a gentle simmer and cook until the sauce slightly thickens, about 7 minutes.
04 -
Nestle the shrimp into the simmering gravy. Cook uncovered for 3 to 4 minutes, turning once so both sides become bright pink and opaque. Avoid overcooking to maintain tenderness.
05 -
Spoon a generous portion of warm cheddar grits into serving bowls. Ladle the spicy shrimp and Cajun gravy over the grits. Garnish with sliced green onions and additional hot sauce if desired.
# Notes:
01 -
Naturally gluten free if flour is substituted with cornstarch. Grits can be prepared ahead and reheated gently with added liquid to restore creaminess.