Shrimp Grits Cajun (Printable Version)
# What You'll Need:
→ For the Grits
01 -
1/4 cup grated Parmesan Reggiano cheese
02 -
1 cup milk
03 -
1 tablespoon unsalted butter
04 -
2 1/4 cups chicken broth
05 -
1/2 cup shredded white cheddar cheese
06 -
1 cup stone ground grits
07 -
1 teaspoon salt
→ For the Shrimp and Gravy
08 -
1 tablespoon fresh lemon juice
09 -
1/2 cup chopped white onion
10 -
Salt and black pepper, to taste
11 -
1 pound uncooked shrimp, peeled and cleaned
12 -
1/2 cup chicken broth
13 -
4 slices bacon, or about 3 ounces andouille sausage, diced tiny
14 -
1 teaspoon Cajun seasoning
15 -
1 teaspoon Old Bay Seasoning
16 -
3 garlic cloves, minced
# Steps to Follow:
01 -
Crumble up the bacon or sausage and toss it back into the gravy. Take the skillet off the burner. Ladle grits into bowls, pile the shrimp on top, and spoon the bacon-y gravy all over everything.
02 -
Splash in the chicken broth and scrape up those tasty brown bits from the bottom with a wooden spatula. Stir in lemon juice and Cajun spices.
03 -
Toss in the onions and garlic and let them sizzle for a couple minutes until they smell awesome and turn see-through.
04 -
Now go in with the shrimp and any leftover bacon fat in the skillet. Sprinkle on Old Bay, salt, and pepper. Let them cook just a few minutes per side till they turn pink—don't overdo it. Pull them out so they don't get chewy.
05 -
Grab your cast iron skillet and fry up the bacon or sausage till it's crunchy. Scoop it out but leave that tasty grease in the pan. If there's more than a thin layer, pour some off.
06 -
Once grits are done, move the pot off the heat. Mix in the milk, cheddar, and Parmesan. You want it thick and gooey. Let it sit for about 10 minutes to firm up.
07 -
Slowly add the grits while whisking. Turn your burner to low. Stir often for 15-20 minutes. The liquid should soak up and leave the grits silky.
08 -
Pour chicken broth, butter, and salt into a big pot. Crank up the heat to medium-high and let it come to a boil.
# Additional Tips:
01 -
If you keep whisking, your grits will turn out super smooth and not clumpy.
02 -
As soon as your shrimp turn a nice, even pink, take them straight off the heat so they stay juicy.
03 -
Full-fat milk or heavier dairy will make your grits even creamier.
04 -
Need a thicker gravy? Mix equal parts flour and water (like a tablespoon), stir that in, and keep simmering until it thickens how you want.