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Cajun Style Shrimp & Grits

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If you know me, then you know I’m a sucker for Shrimp and Grits. This delicious meal was topped with spicy shrimp, bacon bites and sautéed Bell Peppers with Parsley topped for garnish. Not only is this a great meal for breakfast, in my opinion it’s perfect for brunch. It’s packed with so many different flavors from the spicy shrimp to the light and fluffy Gouda Cheese Grits. All the flavors combined are pretty insane so down below will be my recipe to share.

Tips

Raw Shrimp vs. Cooked Shrimp: Cooking with Pre-Cooked Shrimp can be great for some people because they’re easier to work with, but for me, I stay away from them. Pre cooked shrimp is hard to season and taste the flavor of the shrimp throughout instead of just sitting on top. Being that they are already cooked, once you prepare them you may over cook them and that will leave you with rubbery shrimp. Raw shrimp are better to cook with because they’ve only been cleaned and frozen, they also have some that are peeled and deveined for you. Cooking anything fresh and adding your own seasoning is ten times better than pre cooked. If you don’t believe me just test it out. You’ll taste how fresh raw shrimp are cooked by you versus already cooked shrimp. After this recipe you could just thank me later.

Cheese Grits: Okay so who doesn’t love cheese grits?! I think adding the cheese just makes them more cheesy, meaning more delicious. Once grits start to thicken up, that’s when you add your cheeses and butter. I’ve been on a Gouda Cheese kick. Gouda Cheese is higher in butterfat content and super soft and Cheddar is smooth and soft but can crumble once it starts to age.


Cajun Style Shrimp & Grits

Recipe by tyeskitchenCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Cajun Sautéed Shrimp plated with Gouda Cheese Grits topped with Bacon Bits and Shredded Cheese.

Ingredients

  • For Cajun Shrimp
  • 1 lb Raw Gulf Shrimp

  • Green Onion (diced)

  • Red Bell Pepper (diced)

  • 1/2 tbs Cajun Seasoning

  • 2-4 slices of bacon

  • Red Pepper Flakes (Optional)

  • 1 tbsp butter

  • For Grits
  • 1 cup Grits

  • 1 cup Gouda Cheese

  • 2 tbsp butter

Directions

  • In Skillet on medium-high heat, cook bacon, flipping every two minutes until brown. Once bacon is done, only remove bacon and chop into smaller pieces. In Bacon grease; Add Shrimp, seasoning, onion and bell pepper, flip or stir until shrimp is opaque.
  • In Saucepan bring 4 cups of water to a boil. Once water is boiling add in grits, stir with whisk or wooden spoon until bubbles form. Once bubbles appear turn stove to low heat. Add in butter and gouda cheese. stir until well combined
  • Pour grits into serving bowl, add shrimp on top. Sprinkle chopped bacon and cheese to bowl if desired.

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