Creole Shrimp And Grits Recipe

Why We Love Cajun Shrimp And Grits

Shrimp and grits. Is there a more quintessential Southern breakfast? We're crazy about it (we adore savory breakfast recipes!), and here's why:

Comes together in minutes on the stovetop (truly, the longest part is cooking the grits, depending on which variety you use!).
Spicy — the Cajun flavor shines through not from a marinade on the shrimp, but from cooking andouille sausage or tasso ham.
Creamy and cheesy — the grits are cooked in whole milk instead of water, then have a full cup of white cheddar cheese mixed in!
An easy way to feed a crowd — serve a big family-style pan of Cajun shrimp and grits at your next Sunday brunch!
Relatively inexpensive, especially if you get a good deal on shrimp!

Ingredients for Cajun Shrimp and Grits

Our cajun shrimp and grits recipe is broken down into two parts: the creamy, cheesy grits and then the shrimp and sauce.

First, what are grits?

Grits, not to be confused with polenta, are made from dried corn that has been stone ground. While polenta is very fine, grits can be a bit coarser. Don't worry, they get super creamy when cooked.

Often used in savory preparations, grits take on a porridge-like consistency and can be served with a pat of butter, loaded with cheese (as we've done), or as the base for many things like fried eggs, lox, or hearty vegetables.

For the grits:

stone ground grits or quick cook grits
whole milk
grated cheddar cheese
unsalted butter
heavy cream
scallions
kosher salt

For the shrimp:

Butter
Andouille sausage or tasso ham (bacon can be used in a pinch!)
Garlic
Extra large shrimp, peeled and deveined
Paprika
Chicken stock or white wine (or a combination of both)
Scallions
Parsley
Juice of half a lemon

You can use any size shrimp you like, just note that cook time is based on the size of the shrimp. Smaller shrimp may cook fully in 1-2 minutes, while large, jumbo shrimp may take closer to 4 minutes to cook through.

How To Make Shrimp and Grits

First, make the cheese grits.

Bring whole milk to a boil in a sauce pan, then whisk in the grits, cover, reduce heat to a simmer and cook according to package directions. If using quick cook grits, this will take 5-10 minutes. If using stone ground grits, this will take about 30 minutes.
When grits are fully cooked, add grated white cheddar cheese, butter, a couple splashes of heavy cream, and salt. Whisk until creamy, then stir in scallions. Cover and set aside. Grits will thicken as they sit.

Grits in a skillet with cheddar butter and scallions

Next, make the Cajun shrimp and sauce!

In a large bowl, season shrimp with salt, pepper, and paprika, then toss to thoroughly coat.
Heat butter in a skillet over medium-high heat. Add cubed andouille sausage and cook until brown on all sides, about 3-5 minutes.
Next, add minced garlic and cook 1 minute more.
Add shrimp to the skillet and cook about 2-3 minutes, just until bright pink on both sides.
Pour in chicken stock or wine (or a combination of the two), then deglaze the pan by scraping any brown bits off the bottom with a wooden spoon or spatula. Allow sauce to reduce and thicken, about 2 minutes.
Squeeze the juice from half a lemon into the sauce, taste, and adjust seasoning as necessary.

Shrimp is fully cooked when it's bright pink on both sides. Be careful not to overcook, it only takes a couple minutes!

To serve: place heaping spoonfuls of grits in a large bowl, then top with shrimp, andouille, and sauce. Garnish with scallions and chopped parsley. Serve immediately.

Andouille sausage with garlic and butter in a skillet

Reheating Shrimp and Grits

We recommended storing leftover shrimp separate from the grits. It's easier to ensure you don't overcook the shrimp when you go to reheat them separately.

To reheat grits: place grits in a sauce pan, then add a splash of milk, chicken stock, or water. Turn the heat to medium-low, then heat slowly, whisking often, until heated through.

To reheat shrimp: add shrimp and sauce to a skillet and heat over medium-high heat until just heated through, being careful not to apply too much heat to the shrimp. Overcooked shrimp are rubbery, and no one wants that!

Variations on Shrimp and Grits

Don't have andouille or tasso ham? Use crispy bacon instead, but you'll want to marinate the shrimp in a Cajun seasoning blend to get that flavor from the sausage!

Cajun vs. Creole

The main difference between Cajun shrimp and grits and Creole shrimp and grits is that the latter typically has tomatoes in its sauce. There are no tomatoes in Cajun shrimp and grits.

This creole shrimp and grits recipe is on my must-try list!

Easy shrimp and grits in a bowl with scallions

For more shrimp recipes, check out the following:

Everything chopped salad with roasted shrimp and halloumi
Shrimp lettuce wraps recipe
DIY bloody mary bar (with shrimp garnish!)

Guys, these creamy, cheesy grits make the most delicious breakfast or dinner. This dish is sure to win everyone over, and we hope you'll consider it for your next family brunch!

Cajun shirmp and grits in a bowl — **Don't forget to pin this for later!**

Love cooking with sausage? Check out the following recipes:

Sausage stuffed peppers
Easy chorizo cassoulet
Frittata with Chicken Chorizo, Manchego, and Roasted Peppers
Linguine with chorizo, butternut squash, and sage

If you make this Cajun Shrimp and Grits recipe, please let us know be leaving a review and rating below!

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For more of our favorite brunch recipes, check out the following:

Chicken and waffles recipe
Butternut squash and goat cheese quiche
Smoked salmon breakfast tacos
How to build a bagel board
Double chocolate scones
Pesto bread

Cajun Shrimp and Grits

Spicy, creamy Cajun shrimp and grits is an easy savory meal, great for Sunday brunch or a quick weeknight dinner! Use andouille sausage or tasso ham for the traditional Cajun flavor, then add shredded white cheddar to make the grits extra cheesy. Southern comfort food ready in a flash!

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course: Breakfast, Dinner

Cuisine: Southern

Keyword: cheesy grits, creamy grits, southern breakfast

Servings: 6 servings

Calories: 533 kcal

For the grits

4 cups whole milk
1 cup grits quick cook or stone ground
1 cup white cheddar cheese grated
¼ cup heavy cream
2 Tbsp unsalted butter
¼ tsp kosher salt
1 large scallion thinly sliced

For shrimp

1 lb extra large shrimp peeled and deveined
1 tsp sweet paprika
½ tsp kosher salt
¼ tsp freshly cracked black pepper
2 Tbsp unsalted butter
½ cup (3 oz) andouille cubed
2 cloves garlic minced
¾ cup chicken stock, vegetable stock, seafood stock, or white wine
2 Tbsp parsley finely chopped
1 large scallion thinly sliced
½ lemon juiced (about 2 Tbsp)

To make grits

Bring whole milk to a boil in a sauce pan, then whisk in the grits, cover, reduce heat to a simmer and cook according to package directions. If using quick cook grits, this will take 5-10 minutes. If using stone ground grits, this will take about 30 minutes.
When grits are fully cooked, add grated white cheddar cheese, butter, heavy cream, and salt. Whisk until creamy, then stir in scallions. Cover and set aside. Grits will thicken as they sit.

To make shrimp

In a large bowl, season shrimp with salt, pepper, and paprika, then toss to thoroughly coat. Heat butter in a skillet over medium-high heat. Add cubed andouille sausage and cook until brown on all sides, about 3-5 minutes. Next, add minced garlic and cook 1 minute more.
Add shrimp to the skillet and cook about 2-3 minutes, just until bright pink on both sides.
Pour in stock or wine (or a combination of the two), then deglaze the pan by scraping any brown bits off the bottom with a wooden spoon. Allow sauce to reduce and thicken, about 2 minutes.
Squeeze the juice from half a lemon into the sauce, taste, and adjust seasoning as necessary.
To serve: place heaping spoonfuls of grits in a large bowl, then top with shrimp, andouille, and sauce. Garnish with scallions and chopped parsley. Serve immediately.

Leftovers will keep for up to 5 days in a sealed, airtight container in a refrigerator. We recommended storing leftover shrimp separate from the grits to ensure the shrimp don't overcook during reheating.

To reheat grits: place grits in a sauce pan, then add a splash of milk, chicken stock, or water. Turn the heat to medium-low, then heat slowly, whisking often, until heated through.
To reheat shrimp: add shrimp and sauce to a skillet and heat over medium-high heat until just heated through, being careful not to apply too much heat to the shrimp. Overcooked shrimp are rubbery, and no one wants that!
If you can't findandouille sausage ortasso ham, you can use 3 ozbacon cut into small pieces. Add 1 Tbsp cajun seasoningto shrimp to get that cajun flavor!
If you want a creamier sauce, add 2 Tbsp heavy cream to finished sauce just before serving.

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