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Creamy Shrimp and Grits Recipe Easy Homemade Cajun Sauce Delight

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A creamy shrimp and grits dish with a rich, buttery texture and a punchy homemade Cajun sauce, perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, softened
  • Salt and pepper to taste
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon hot sauce (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup of stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes until thick and creamy. Stir in 1 cup shredded cheddar cheese and 2 tablespoons butter. Season with salt and pepper to taste. Keep warm while you prepare the rest.
  2. Season the Shrimp: In a bowl, toss 1 pound of peeled and deveined shrimp with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, salt, and black pepper. Drizzle with 1 tablespoon olive oil and toss again to coat evenly.
  3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  4. Make the Cajun Sauce: In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add finely chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle 1 tablespoon all-purpose flour over the veggies and stir to form a roux; cook for 1-2 minutes, stirring constantly.
  5. Add Liquids: Slowly whisk in 1 cup chicken broth and simmer for 3-4 minutes until sauce thickens slightly. Stir in 1/2 cup heavy cream and 1 teaspoon Cajun seasoning. Add hot sauce if using. Cook for another 2 minutes, stirring occasionally.
  6. Combine Shrimp and Sauce: Return cooked shrimp to the skillet and toss to coat in the sauce. Warm through for 1-2 minutes, making sure shrimp are hot but not overcooked.
  7. Serve: Spoon creamy grits onto plates and top with shrimp and Cajun sauce. Garnish with chopped fresh parsley.

Notes

Keep stirring the grits while cooking to avoid lumps and sticking. The sauce should be thick enough to coat the back of a spoon but still silky smooth. If the sauce is too thick, whisk in a splash of chicken broth or cream to loosen it. Do not overcook shrimp to avoid rubbery texture. For gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blend.

Nutrition

Keywords: shrimp and grits, creamy shrimp, Cajun sauce, Southern recipe, easy dinner, comfort food, seafood, spicy shrimp

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