Louisiana Style Shrimp Grits (Printable)
Spicy shrimp with creamy buttery grits, a Southern classic full of bold Louisiana flavors.
# What You Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
06 - 1 teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 1 small onion, finely chopped
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - ½ cup scallions, sliced
16 - ½ cup chicken or seafood stock
17 - 1 tablespoon fresh lemon juice
18 - ¼ teaspoon smoked paprika
19 - ⅛ teaspoon cayenne pepper
→ For Serving
20 - Fresh parsley, chopped
21 - Hot sauce
# How To Make:
01 - Bring water, milk, and salt to a boil in a medium saucepan. Gradually whisk in grits, reduce heat to low, and cook stirring frequently until thick and creamy, about 20-25 minutes. Stir in butter, cheddar cheese, and black pepper. Keep warm.
02 - Pat shrimp dry and toss thoroughly with Cajun seasoning coating evenly.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add onion and bell pepper, sauté until softened about 3-4 minutes. Stir in garlic and half the scallions, cook for 1 minute until fragrant.
04 - Add seasoned shrimp, smoked paprika, and cayenne to the skillet. Cook until shrimp start to turn pink, about 2-3 minutes.
05 - Pour in stock and lemon juice, simmer 2-3 minutes until sauce slightly thickens and shrimp are cooked through. Stir in remaining tablespoon butter for a glossy finish.
06 - Spoon creamy grits into bowls. Top with shrimp and sauce. Garnish with reserved scallions, parsley, and hot sauce if desired.
# Expert Tips:
01 -
- The contrast between silky smooth grits and that spicy, savory sauce creates this incredible balance that keeps you going back for another bite
- Stone-ground grits make all the difference here, giving you this creamy texture with just enough bite to make every spoonful interesting
02 -
- Do not rush the grits, they need that low and slow cooking time to become creamy, and if you stop stirring, they will stick and burn
- Patting the shrimp completely dry before seasoning them is what helps them get a nice sear instead of steaming in the pan
03 -
- Cast iron skillets are perfect for this recipe because they hold heat so well and give you an even better sear on the shrimp
- Making extra sauce is never a bad idea, it keeps well in the fridge and is incredible over eggs the next morning