A decade back, the only word I knew from the above title was shrimp. I had not heard of Cajun or blackened… or grits. Grits, what was that??? The very first time I had Grits was when we used to live on our sailboat. One lazy Sunday morning Jason made grits with fried eggs. I was perplexed. How you could eat eggs with this porridge like thing? But one bite of it and I was hooked. Jason’s grits are to die for… I married him instead… That creamy, cheesy madness, it has all the elements to get dreamy eyed. I will unravel all his secrets down this page. I think it’s in his blood to cook like a southerner. He was born and bred in South Florida, grew up on a boat for major chunk of his childhood and then moved to the middle of a farm in Tennessee in his teens. So this boy knows his stuff when it comes to soul food like chicken and dumplings, fried chicken, fried green tomatoes, and of course those so humble yet divine grits. These southerners can have their grits with anything; eggs, a piece of fried fish, or nice juicy fried chicken. But you know, over the years I’ve learned… yea, me lucky me… there is nothing like some nicely cooked shrimp in bacon grease on a bed of those gooey grits, sprinkled with bacon bits. I think it all comes down to finding that right man who can cook grits to perfection. So obviously, these grits are Jason’s handiwork. That leaves the shrimp to me… shrimp and grits!!… who would have thought of that combo??
What is Shrimp and Grits
For decades it was a very, very regional Low Country dish of coastal South Carolina and Georgia. In fact, this bomb combo first came into our lives six or seven years back, quite by accident, on Jekyll Island, Georgia. Blackened shrimp and grits sounded interesting. We always order something we haven’t tried before or sounds strange to our ears. What’s the point of eating the same things again and again? Anyways, there it was… One bite into it and, then and there, we decided to take this dish back home with us. And from that time on, it’s here to stay at the Beisers’! But shrimp and grits is like the new rage now a days on many restaurant menus. It’s like your new taco bowl rage. Remember how those taco bowls were an instant hit? They were suddenly there to “grit” you on the menu. It’s that big, at least here in Florida, with shrimp and grits. Over the years we haven played with numerous variations, including classic Lowcountry Shrimp and Grits, Pesto Shrimp and Grits, Greek Shrimp and Grits and Surf & Turf Shrimp and Grits.
Cajun Shrimp and Grits Ingredients
Shrimp: Nice big ones! Sometimes we even use head on shrimp, but if you prefer your shrimp to not look at you, use head-off shrimp. Bacon: To make some nice bacon grease to fry your shrimp in, and to crumble on top at the end. Garlic, scallions and parsley: To sauté with your shrimp. Seasonings: Today we are using Cajun seasoning, paprika, black pepper and garlic powder. Important note, different Cajun seasonings have vastly different sodium contents. The one we are using today has 290mg per 1/4 tsp. If you are using a lower sodium version, you may want to add a little salt. For something a little less spicy, replace the Cajun seasoning with my Homemade Creole Seasoning. Grits: We prefer slow cook for ultimate creaminess, but quick cook work great as well. Chicken broth, milk, butter and cheese: To make your grits super tasty. Today we are using Gouda cheese, but it’s fun to experiment. Sometimes we use cheddar, pepper jack or even bleu!
Easy Cajun Shrimp and Grits Recipe
This recipe has two main components:
Blackened Shrimp
First of all, peel your shrimp and sprinkle your powdered seasoning over them. While those flavors seep into the meat, fry your bacon and then set aside. Now all you need to do is sear those shrimpies in bacon grease with some diced garlic, scallions and parsley… gotta have some colors! Don’t overcook those yummy beauties! I myself don’t like to undercook… but overcooking your shrimp is no fun… No fun at all!! About 2-3 minutes per side.
Cheese Grits
Meanwhile, Jason is cooking his signature grits. It’s a pretty simple affair, but a few little details can make them special. His secret for this one is cooking grits in milk plus chicken broth. That chicken broth is the dividing factor between his and others. First, boil your broth in a pan, while heating your milk in the microwave. You don’t want to boil the milk with the broth, or it might scorch on the bottom. Once, your broth is boiling, add grits and milk. Reduce heat to low, cover and simmer for the time specified on package (this will vary depending on the type of grits you use). Stir frequently. And then, of course, Jason’s grits are loaded with some kind of cheese. Today was Gouda, but a nice sharp cheddar is another favorite. I’m afraid his kind of grits are not waistline friendly, but why not on some special night. And oh yeah, shrimp and grits night is a special night… You bet..!! That’s all you need for a special candlelit night… crown some shrimp atop a bed of grits, crumble with bacon bits, perhaps garnish with parsley and scallions… yeah… Shrimp and Grits!!! While you’re here, check out my collection of the best shrimp recipes. Please let us know how you like it, and be sure to subscribe to our newsletter at the top of the page so you get all of our recipes!!!
Blackened shrimp and grits, on our Gypsy Plate… Enjoy!!!
Looking for more 30-minute-or-less weeknight dinner ideas? Chicken Lettuce Wraps with Peanut SaucePuerto Rican PicadilloCaribbean Coconut Mussel CurryChili Lime Shrimp Tacos with Mango SalsaKung Pao ChickenMaple Pecan SalmonFlank Steak FajitasEasy Creamy Chicken SkilletShrimp RemouladeHunan ShrimpWelsh Rarebit
You can use quick cook grits, but we prefer slow cook.For a bit more tang, replace Gouda with a nice sharp Cheddar.The bigger the shrimp the better! Sometimes we like to get head on shrimp.Leftover grits are great for breakfast the next morning. Just add a little water when heating if they are too thick. They last in the fridge 2-3 days. We prefer to eat our seafood fresh, so have a feast and eat all your shrimp!
