Creamy Cajun Shrimp & Cheddar Grits

Plump garlic-butter shrimp over silky cheddar grits — the fastest route to pure Southern comfort.

⏱ 30 min · easy · 🍽 serves 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3/4 cup quick-cooking grits (not instant)
• 2 cups whole milk
• 1 cup water
• 1 cup sharp cheddar, freshly grated
• 4 tbsp unsalted butter, divided
• 3 slices thick-cut bacon, chopped
• 3 cloves garlic, minced
• 2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/3 cup heavy cream
• 1/4 cup chicken stock
• 1 tbsp fresh lemon juice
• 2 scallions, thinly sliced
• Kosher salt and black pepper
• Hot sauce, to finish

Steps

1. Pat shrimp dry, toss with Cajun seasoning, smoked paprika, and a pinch of salt. Let sit while you start the grits.
2. Bring milk, water, and 1 tsp salt to a gentle simmer in a saucepan. Whisk in grits in a slow stream, lower heat, and cook 12-15 minutes, whisking often, until thick and creamy.
3. Meanwhile, render bacon in a large skillet over medium heat until crisp, about 6 minutes. Remove bacon to a paper towel, leaving the fat in the pan.
4. Raise heat to medium-high. Sear shrimp in the bacon fat in a single layer, 90 seconds per side, until just pink and opaque. Transfer to a plate.
5. Lower heat to medium. Add 1 tbsp butter and the garlic to the skillet, cook 30 seconds, then deglaze with chicken stock, scraping up the browned bits. Stir in cream and simmer 2 minutes until slightly thickened.
6. Kill the heat. Return shrimp and any resting juices to the pan, add lemon juice, and toss to coat.
7. Off heat, beat 3 tbsp butter and the grated cheddar into the grits. Taste and adjust salt and pepper — grits need more salt than you think.
8. Spoon grits into warm shallow bowls, top with shrimp and sauce, and shower with bacon, scallions, and a few dashes of hot sauce.
9. Serve immediately.