Description

This Cajun Shrimp and Grits recipe is a creamy, buttery Southern classic elevated with smoked gouda cheese and home-made shrimp shell stock. The dish features perfectly seared, juicy shrimp coated in a flavorful Cajun-spiced sauce, served over rich, stone-ground grits cooked low and slow until tender and creamy. This hearty comfort food balances smoky, spicy, and tangy elements for a perfect lunch or dinner, with fresh lemon and parsley garnish for brightness.

Ingredients

Shrimp Stock

shrimp shells (from 1½ pounds extra-large shrimp)
6 cups chicken broth
2 tablespoons unsalted butter
6-8 cloves garlic, minced
1 teaspoon Cajun seasoning (homemade salt-free recommended; reduce salt if using salted seasoning)

Cheesy Grits

3 cups stone-ground grits
6 cups shrimp-chicken stock (see shrimp stock above)
2 – 2½ cups whole milk (as needed to thin)
½ – ¾ cup heavy cream (as needed to thin)
6 tablespoons unsalted butter
1 cup smoked gouda (4 ounces, shredded)
Kosher salt to taste (depends on cheese, seasoning, and broth)
¼ teaspoon black pepper
1 teaspoon Cajun seasoning (to taste)

Cajun Shrimp

1½ pounds extra-large shrimp (colossal or larger, 16-20 count per pound, peeled and deveined)
1 tablespoon neutral oil (to season shrimp)
1½ teaspoons kosher salt (adjust depending on seasoning salt content)
2-3 teaspoons Cajun seasoning (to taste)
½ teaspoon black pepper

Sauce

1 tablespoon neutral oil (for skillet)
2 tablespoons unsalted butter (for skillet)
2 tablespoons unsalted butter
1 medium onion, diced
2 stalks celery, diced
½ medium green bell pepper, diced
½ medium red bell pepper, diced (optional, for color and sweetness)
3-4 green onions (white and green parts separated, sliced)
10 cloves garlic, minced
1 teaspoon Cajun seasoning (to taste)
¼ teaspoon black pepper
1 cup shrimp-chicken stock
Kosher salt to taste
4 tablespoons unsalted butter (cold, for finishing sauce)
Juice of ½ lemon
Fresh parsley and green onions (green parts chopped, for garnish, optional)

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Instructions

Make the shrimp shell stock (optional): Place the shrimp shells in a pot with 6 cups of chicken broth. Bring to a boil, then reduce heat and simmer covered for 20-30 minutes to extract flavor. Strain the stock into a bowl and set aside for use in the grits and sauce.
Prepare the cheesy grits: Melt butter in a Dutch oven or heavy-bottomed pot over medium-low heat. Add minced garlic and Cajun seasoning, stirring constantly for 30 seconds to 1 minute until fragrant. Pour in the shrimp-chicken stock and bring to a boil.
Cook the grits: Slowly whisk in stone-ground grits, stirring constantly to avoid lumps. Reduce heat to low, cover, and simmer. Stir every few minutes. As the grits thicken, gradually add whole milk and heavy cream to loosen the texture and achieve a creamy consistency. Continue cooking for 30 to 60 minutes until the grits are tender and creamy.
Finish the grits: Remove the pot from heat. Stir in the unsalted butter and shredded smoked gouda gradually until fully melted and the mixture is smooth. Season with kosher salt, black pepper, and additional Cajun seasoning to taste.
Season the shrimp: Toss the peeled and deveined shrimp with 1 tablespoon neutral oil, 1½ teaspoons kosher salt, 2-3 teaspoons Cajun seasoning, and ½ teaspoon black pepper until evenly coated.
Sear the shrimp: Heat 1 tablespoon neutral oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Working in batches if needed, sear the shrimp for 1 to 2 minutes per side until they turn pink but are slightly undercooked. Transfer the shrimp to a plate and set aside.
Prepare the sauce: To the same skillet, add 2 tablespoons unsalted butter, then sauté diced onion, celery, green and red bell peppers, and the white parts of green onions with a pinch of salt for 4-5 minutes until softened.
Add garlic and spices: Stir in minced garlic, 1 teaspoon Cajun seasoning, and ¼ teaspoon black pepper. Cook for 30 seconds until fragrant.
Deglaze and simmer: Pour in 1 cup shrimp-chicken stock, scraping up any browned bits from the skillet. Bring to a simmer.
Simmer shrimp in sauce: Return shrimp to the skillet and simmer for 2-3 minutes until the shrimp are fully cooked and the sauce slightly reduces. Taste and season with kosher salt as needed.
Emulsify the sauce: Remove the skillet from heat. Swirl in the cold unsalted butter one tablespoon at a time until the sauce is glossy and emulsified. Squeeze the juice of half a lemon over the top and adjust seasoning with salt and pepper to taste.
Serve: Spoon the creamy cheesy grits into shallow bowls. Top with the cooked shrimp and spoon over the rich Cajun sauce. Garnish with the green parts of sliced green onions and chopped fresh parsley if desired.

Notes

Homemade, salt-free Cajun seasoning is recommended to control sodium levels. Adjust salt accordingly if using store-bought seasonings that contain salt.
Stone-ground grits require longer cooking time for creamy texture; quick grits can be substituted but cook times will vary.
The shrimp stock intensifies flavor but can be substituted by chicken broth if shrimp shells are unavailable.
Adjust milk and cream quantities to achieve preferred grits consistency.
Work in batches when searing shrimp to prevent overcrowding and ensure even cooking.
Leftover grits can be stored covered in the refrigerator for up to 3 days and reheated with a splash of milk or cream.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Southern American