Cajun Shrimp & White Cheddar Cheese Grits

Cajun Shrimp & White Cheddar Cheese Grits

Cajun Shrimp & White Cheddar Cheese Grits: cheesy grits drowned in a warm shrimp, bacon, corn and cream sauce. The ultimate comfort food.

  • Total Time- 45 minutes
  • Servings- 4

Why You’ll Love It:

  • Comforting– with cheesy southern style grits & a warming creamy corn and bacon sauce, this dish is a cozy blanket for the soul.
  • Feels Upscale– without the price tag or need to leave the house, making it great for special occasions at home.
  • Cajun Flavor– with notes of paprika, garlic power, black pepper, oregano, cayenne, and thyme you’ll feel like you’re sitting on Bourbon St.
Raw Shrimp- Must Love Garlic

Shrimp and Cheese Grits Ingredients:

For Grits-

  • Chicken Broth
  • Whole Milk
  • Quick Grits– to make this a weeknight meal, quick grits can be done in 5 minutes.
  • Butter– salted or unsalted.
  • Can Corn– drained, rinsed, and divided in half.
  • Shredded White Cheddar Cheese– or any shredded cheese that has a good melt. I’ve made this with Gouda cheese and it was also a fantastic smokey option.

For Shrimp Topping-

  • Thick Cut Bacon
  • Butter– salted or unsalted.
  • Shrimp– peeled and de-veined. I like to use extra large or colossal shrimp.
  • Garlic– minced.
  • Cajun Seasoning– almost every grocery store has a pre-made Cajun Seasoning in the spice aisle. My favorite is the Slap Ya Mama brand.
  • Heavy Cream
  • Green Onions or Chives– for garnish.

How to Serve Shrimp & Grits:

  • When to serve? This dish makes a fantastic dinner but an even better brunch! There’s not much better than a warm bowl of Shrimp & Grits paired with a mimosa (or two).
  • How to plate? Spoon 1 cup of grits into a serving bowl. Top with 1/4 of shrimp topping, garnish with green onions or chives, and serve immediately.
  • What to serve with it? This dish is pretty hearty and holds up well on it’s own, but there’s always room for a bread to wipe everything up! For bread I highly recommend biscuits, especially Cheddar Bay Biscuits (because all of the cheese please).

Substitutions & Variations:

  • Instead of bacon– try a Cajun smoked sausage! Just cut sausage into medallions, add to frying pan in a single layer, and cook as you would the bacon until brown on both sides.
  • Instead of White Cheddar Cheese- try a smokey Gouda cheese, Pepper Jack cheese, or Sharp Cheddar cheese.
  • Instead of Pre-Made Cajun Seasoning– try making your own! Use a blend of smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground black pepper, ground white pepper, ground cayenne pepper, and kosher salt.
Shrimp & Grits Topping in Pan- Must Love Garlic

How to Make Shrimp & Cheese Grits:

  • Make Grits
    • In a large pot, bring chicken broth and whole milk to a gentle boil.
    • Slowly whisk in quick grits, and turn heat down to medium-low. Continuously whisk grits until thickened, tender, and there are no more lumps, about 5 minutes.
    • Remove pot from heat, add 2 tbsp of butter, shredded white cheddar, and half of drained canned corn. Continue whisking until butter and cheese have melted. Add salt and pepper to taste.

  • Cook Bacon– heat a frying pan over medium-high heat. Add bacon to pan and cook about 3-5 minutes per side until crispy. Set bacon aside on a paper towel lined plate to drain grease. Drain grease from frying pan.

  • Make Shrimp Topping
    • In a mixing bowl, toss raw shrimp with minced garlic and cajun seasoning. Melt 2 tbsp butter in frying pan.
    • Add shrimp in a single layer, cook 1.5-2 minutes per side until pink and cooked through.
    • Pour in heavy cream, the rest of canned corn, and crumbled bacon. Simmer and stir for another 2-3 minutes until sauce has thickened slightly. Remove from heat.

  • Plate, Top with Garnish, and Serve

Leftovers:

  • Store shrimp topping and grits separately in air tight containers. Shrimp topping when properly store will last 1-2 days and grits will last 4-6 days.
Shrimp & Cheese Grits in Grey Plate- Must Love Garlic

Tips & Recipe Notes:

  • Shrimp & Grits are best served immediately.
  • Shrimp are done frying once they have curled over and the thickest part of the shrimp (where the vein has been pulled out) becomes opaque.
Shrimp & Grits

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Close up of Shrimp & White Cheddar Grits in a gray bowl topped with fresh green onion.

Shrimp & White Cheddar Cheese Grits

Shrimp & White Cheddar Cheese Grits: cheesy grits drowned in a warm shrimp, bacon, corn, cream sauce. The ultimate comfort food.
5 from 1 vote
Total Time 45 minutes
Course Main Course
Cuisine Cajun, Southern
Servings 4

Equipment

  • Tongs
  • Large Sauce Pan
  • Whisk
  • Skillet
  • Mixing Bowl

Ingredients
  

For Grits:

  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 cup quick grits not instant
  • 2 tbsp butter
  • 1-1 1/2 cups shredded white cheddar
  • 15 oz canned corn drained & divided in half

For Shrimp Topping:

  • 6 strips bacon
  • 3 tbsp butter
  • 1.5 lb shrimp peeled, de-veined
  • 1.5 tbsp minced garlic about 3 cloves
  • 1.5 tsp Cajun Seaoning
  • 3/4 cup heavy cream
  • green onion or chives garnish

Instructions
 

  • Make Grits– in a large pot bring broth and whole milk to a gentle boil. Slowly whisk in quick grits, and turn heat down to medium-low. Continuously whisk grits until thickened, tender, and there are no lumps, about 5 minutes. Remove pot from heat, add 2 tbsp butter, shredded white cheddar, and half of drained canned corn. Continue whisking until butter and cheese have melted. Add salt and pepper to taste.
  • Cook Bacon– heat a frying pan over medium-high heat. Add bacon to pan and cook about 3-5 minutes per side until crispy. Set bacon aside on a paper towel lined plate to drain grease. Drain grease from frying pan.
  • Make Shrimp Topping– in a mixing bowl, toss raw shrimp with minced garlic and cajun seasoning. Melt 2 tbsp butter in frying pan. Add shrimp in a single layer, cook 1.5-2 minutes per side until pink and cooked through. Pour in heavy cream, the rest of canned corn, and crumbled bacon. Simmer and stir for another 2-3 minutes until sauce has thickened slightly. Remove from heat.
  • Plate & Serve– spoon 1 cup of grits into a serving bowl. Top with 1/4 of shrimp topping, garnish with green onions or chives, and serve immediately.

Notes

  • To make this a weeknight meal, quick grits are used. Be sure to get ‘quick’ grits, not ‘instant’.
  • If using regular grits, they will need to be cooked longer, around 40-45 minutes.
Keyword bacon, cheesy grits, corn, cream sauce, easy dinner, grits, shrimp, shrimp and grits, white cheddar cheese
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