This Dish Has Grit
Somewhere over the last year, I started to order grits whenever they were offered. Grits have quickly become one of my favorite side dishes. I would classify grists with potatoes, rice, couscous, and other starchy sides which are kind of dull on their own but can be flavored into something amazing. Today we’re making Cajun shrimp and grits.
Grits also have… well they also have grit. Which is because I want to incorporate texture and interest.
So, my objective for Cajun shrimp and grits was to create a simple, but beautiful meal with succulent, spicy shrimp, and the best creamy grits. Cajun shrimp and grits is a dish that has flavor, it has kick, and it has grit.
What You Need to Make Cajun Shrimp and Grits
- Grits – Use the instant. I know we could probably learn how to make the slow cook option, but let’s be real. I want to get you a great dinner, and fast.
- Chicken Broth – I prefer to use water and mix it with a bouillon paste, which you can intensify. You may also use canned or boxed broth.
- Garlic, Butter, Milk – Whole garlic will boost the flavor, while butter and milk will make the grits extra creamy.
- Shrimp – To successfully cook shrimp, I have two rules. First, the bigger the better, so that you can control the cooking. Always raw (and thawed). This is so that you control the cook time better. Tiny shrimp cook too fast.
- Spices and Seasonings – Too many to list individually, see the recipe below. Cajun should have heat, and I like a little kick. Taste your spice mix before adding it to the shrimp. If you want more heat, add more cayenne.
How To Make Cajun Shrimp and Grits
Before you start, place the thawed shrimp in a bowl of warm water and sea salt. Let those shrimpies soak.
Next, using the flat side of the knife, smash the garlic to a paste. To smash the garlic, peel the clove, slice the garlic, then using the flat side of a large knife, press on the garlic pulling the knife towards you. The blade should be facing away and the edge pressing into the garlic. Repeat pressing and mashing until the garlic is smooth.
Prepare the grits by bringing chicken broth to a boil. To the broth, add the grits and stir. Then, stir in the garlic, reduce the heat to low. Cook uncovered for about 5-7 minutes, stirring occasionally.
Finally, at the end of the cooking time, add in the butter and milk. Stir until well combined. Add salt to taste.
To make the shrimp, mix all the spices and seasonings. Pat the shrimp dry. Then, coat them in olive oil.
Next, mix them with the spices. Heat a large skillet. Once it’s nice and hot, place half of the shrimp in the pan. Cook on one side for 1-2 minutes and then flip and repeat until they are no longer translucent. Repeat with the second batch of shrimp.
Plate up the grits and top with 4-5 shrimp per serving. Serve immediately, enjoy!
Tips, Tricks, & FAQs
- Why should I use large shrimp? Well, I’m recommending large shrimp because they will shrink during the cooking process, and I want these to be large and plump. The larger the shrimp, the easier it is to cook them without overcooking.
- Can I reheat grits? Yes, grits are a sturdy food and will keep well overnight. They reheat well in the microwave or over the stovetop. If needed, add a bit of milk to loosen the texture.
- Can I reheat shrimp? Yes, but for the record, I generally don’t recommend reheating seafood. It’s best enjoyed fresh. However, if we’ve done our job well, the shrimp will be tender enough they may be able to handle one more reheat with no issue.
- How can I make the grits thicker? If you prefer your grits thicker, reduce the amount of chicken broth.
- How do I remove shrimp tails? To remove the tail from the shrimp, pinch the tail between your index and thumb so that your finger tip is on the spiny edge (not the flat sides), give the shrimp a gentle pull. All the tail meat should pull out cleanly.
Cajun Shrimp and Grits
Equipment
- mixing bowl
- measuring cup
- measuring spoons
- saucepan with lid
- whisk
- paring knife
- cutting board
- cast-iron skillet or other large skillet
Ingredients
Grits
- 2 teaspoons smashed garlic (3-4 cloves)
- 3 cups chicken broth or water mixed with bouillon paste plus additional if needed to thin grits
- 1 cup instant grits
- 1 teaspoon sea salt
- 3 Tablespoons butter
- 1/3 cup milk
Cajun Shrimp
- 1 lb shrimp 16-20 count, raw, peeled, deveined, tail on (optional)
- 2 cup warm water
- 1 teaspoon sea salt
- 2 Tablespoons olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon fresh ground black pepper
Instructions
Shrimp Prep
- Shrimp. Start with completely thawed shrimp.1 lb shrimp 16-20 count, raw, peeled, deveined, tail on (optional)
- Soak. In a mixing bowl, combine 1/2 teaspoons salt with warm water. Soak the thawed shrimp for 10-15 minutes.2 cup warm water, 1 teaspoon sea salt
Grits
- Garlic. Peel and slice the garlic. Using the flat side of a chef's knife, smash the garlic until it becomes a paste.2 teaspoons smashed garlic (3-4 cloves)
- Broth. Boil chicken broth in a saucepan over high heat, bring chicken broth and salt to a boil. Premade chicken broth is great. I like to use a bouillon paste so that I can intensify the flavor by adding more paste to the water mix. Either way is fine.TIP: Before you start to boil the water, give it a taste. If you don't like the taste of the water, you won't like the taste of the grits. It should be salty like the sea. So add more paste or salt to make it delish.3 cups chicken broth or water mixed with bouillon paste
- Grits. Add in the grits. Once the broth is at a boil, carefully add the grits and whisk until the grits are saturated and so that they don't get lumpy. Add the garlic and stir. Turn the heat down to low. Let the grits cook for 5-7 minutes at a low simmer. Stir occasionally, getting all the bits that stick to the bottom up. If the grits start to get thick, add 1/4 cup more broth.Taste, add salt if needed.1 cup instant grits, 1 teaspoon sea salt
- Remove heat. At the end of the cooking time, the grits should be tender. There may still be a bit of 'grit', but overall will be soft and creamy. Remove them from the heat.
- Butta' and Milk. Make the grits creamy by adding butter and milk, stirring until combined and creamy. Place the lid back on and set the grits aside.3 Tablespoons butter, 1/3 cup milk
Cajun Shrimp
- Dry. Pat the shrimp dry.
- Seasonings. Mix all the spices, sugar, salt, and black pepper in a bowl.1 teaspoon granulated sugar, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon sea salt, 1/2 teaspoon cayenne, 1/4 teaspoon fresh ground black pepper
- Coat. In a mixing bowl, coat the shrimp with olive oil. Toss the oil coated shrimp in the Cajun spice mix.2 Tablespoons olive oil
- Cook. Heat the skillet over medium high heat. Add half of the shrimp to the pan. Reduce the heat to medium low. Don't move the shrimp. Cook the shrimp for 2-3 minutes on each side or until no longer opaque. Remove and repeat with the second batch.** Caution: The skillet will give you beautiful char, but may create a little smoke in the process. Crank up the stove fan.
Assembly
- Serve. Divide the grits into 3 to 4 portions. Top each with 5-7 shrimp. Serve immediately.Tip: If your grits have thickened up while you were working on your shrimp, simply add more milk and stir until you reach your desired consistency.
