New Orleans Shrimp Grits

This hearty Cajun Shrimp and Grits recipe brings the authentic taste of New Orleans right to your kitchen. Featuring ultra-creamy, cheese-loaded grits topped with spicy seared shrimp and crispy bacon bits, this Louisiana classic delivers bold flavors in every bite while taking less than 45 minutes to prepare.

I first made this dish for a Mardi Gras party at home, and it immediately became my family's most requested comfort food. Even my children, who typically avoid anything with a hint of spice, clean their bowls completely when I serve this.

Ingredients

• Grits: Stone ground white grits provide the authentic texture and flavor base for this dish
• Chicken broth: Adds depth of flavor compared to cooking grits in water alone
• Whole milk: Creates the ultra creamy texture that defines Southern grits
• Cheddar cheese: Sharp cheddar brings richness and tanginess to complement the spicy shrimp
• Thick cut bacon: Provides smoky flavor and creates the flavorful drippings for cooking
• Large shrimp: Look for fresh Gulf shrimp when possible for the most authentic flavor
• Cajun seasoning: The soul of the dish bringing heat and complex spice notes
• Sweet onion and red bell pepper: Adds sweetness to balance the spice and creates the holy trinity with garlic
• Fresh herbs: Green onions and parsley brighten the dish with color and fresh flavor

Step-by-Step Instructions

Prepare the Grits:

Combine liquids and bring to boil. Start by bringing chicken broth and milk to a boil in a medium pot over high heat. This liquid combination creates much more flavorful grits than using water alone.

Add Grits and Simmer:

Stir in grits and reduce heat. Once the liquid is boiling, add your stone ground grits and bring back to a boil before reducing heat to medium-low. Cover and simmer for 20-25 minutes, making sure to stir every 5-10 minutes to prevent clumping. The grits should absorb most of the liquid and become soft and tender.

Enrich the Grits:

Add butter and cheese. Remove from heat and immediately stir in butter, cheddar cheese, salt and pepper. The residual heat will melt everything into a gloriously creamy texture. Cover to keep warm while preparing the shrimp.

Cook the Bacon:

Render bacon until crispy. Add chopped bacon to a large cast iron skillet over medium heat and cook for 8-10 minutes until perfectly crispy. Transfer bacon to a paper towel lined plate but reserve 2 tablespoons of the drippings in the pan for cooking the vegetables and shrimp.

Sauté the Vegetables:

Cook aromatics until tender. Return the skillet with bacon drippings to medium heat and add onion and bell pepper. Cook for 3-4 minutes until tender, then add garlic and salt and cook for another 30 seconds until fragrant.

Season and Cook Shrimp:

Prepare and cook the shrimp. Pat shrimp dry and coat thoroughly with Cajun seasoning, pressing it into the shrimp to adhere. Push vegetables to one side of the skillet and add shrimp in a single layer. Cook for 2 minutes, flip, and cook 1-2 minutes more until opaque with curled tails.

Finish the Dish:

Combine elements and serve. Pour in remaining broth to deglaze the pan, scraping up any flavorful bits from the bottom. Add bacon back to the skillet and heat through. Divide grits between bowls, top with shrimp mixture, and garnish with green onions, parsley, and a squeeze of lemon if desired.

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My grandmother from Louisiana always insisted on stone ground grits and would refuse to eat the quick cooking variety. After making this recipe with both types, I completely understand why she was so particular the texture and flavor difference is remarkable.

The Secret to Perfect Grits

Many home cooks struggle with grits because they rush the process. The key is low and slow cooking with frequent stirring. Stone ground grits need time to release their starch and develop that silky smooth texture. If your grits seem too thick during cooking, add warm broth a tablespoon at a time rather than cold liquid which can cause temperature shock and lead to lumps.

Making Your Own Cajun Seasoning

While store bought Cajun seasoning works perfectly in this recipe, making your own allows you to control the heat level and salt content. Combine 1 tablespoon paprika, 1 teaspoon each of salt, garlic powder, and onion powder, ½ teaspoon each of black pepper, dried oregano, and dried thyme, and ¼ teaspoon cayenne pepper. This homemade blend will give you authentic flavor without artificial ingredients or excessive sodium.

Serving Suggestions

These shrimp and grits shine as a standalone meal, but for a traditional New Orleans experience, serve with crusty French bread for sopping up the flavorful sauce. To turn this into a more formal dinner, add a simple side salad with a bright vinaigrette to cut through the richness. For brunch, consider serving smaller portions alongside fresh fruit and biscuits for a true Southern feast.

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This dish will quickly become a favorite for dinner, brunch, or celebrations with family.

Frequently Asked Questions

→ What makes these Cajun shrimp and grits authentic?

The authenticity comes from using stone-ground white grits cooked slowly in a mixture of chicken broth and whole milk for richness. The combination of bacon fat as the cooking base, properly seasoned shrimp, and the holy trinity of Cajun cooking (onions, bell peppers, and garlic) creates that distinctive New Orleans flavor profile. The technique of deglazing with broth to incorporate all the flavorful browned bits is also traditional to Louisiana cuisine.

→ Can I substitute regular grits or polenta?

You can substitute regular grits, though stone-ground white grits provide the most authentic texture and flavor. Quick-cooking grits work in a pinch but may result in a less creamy texture. Polenta can be used as a last resort, though the final dish will have a slightly different flavor profile and texture than traditional Southern grits.

→ How spicy is this dish?

The spice level primarily comes from your choice of Cajun seasoning. Store-bought blends vary significantly in heat level, with some focusing more on flavor than spice. For complete control, make your own blend or adjust the quantity. The recipe calls for 2½ teaspoons of Cajun seasoning, which typically provides a moderate kick, but you can reduce this for a milder version or add hot sauce at the table for those who prefer more heat.

→ What can I serve with Cajun shrimp and grits?

While this dish is a complete meal on its own, traditional Southern accompaniments include collard greens, fried okra, or a simple side salad with vinaigrette. Crusty French bread is perfect for sopping up the flavorful sauce. For a lighter option, serve with steamed green vegetables like asparagus or green beans. A crisp Sauvignon Blanc or cold beer pairs wonderfully with the complex flavors.

→ Can I make components of this dish ahead of time?

Yes! The grits can be made up to 2 days ahead and refrigerated. When ready to serve, reheat them slowly on the stovetop with additional milk or broth until creamy, stirring frequently. The bacon can also be cooked in advance. However, for the best texture and flavor, the shrimp should be cooked just before serving. The entire dish reheats well, though freshly cooked shrimp will always have the ideal texture.

→ What's the best type of shrimp to use?

Large shrimp (16-20 count per pound) work best as they cook quickly while remaining tender and meaty. Gulf shrimp are traditional for authentic Cajun cooking, but any fresh or quality frozen shrimp will work well. Always ensure they're peeled and deveined before cooking, though leaving the tails on can add extra flavor to the dish and provides a nice presentation.