Description
A bold and comforting Cajun shrimp and grits dish featuring creamy corn grits topped with smoky, spicy shrimp, sautéed peppers, and onions. A hearty Southern classic ready in just 30 minutes.
Ingredients
For the Grits:
3 cups water
1 cup milk
1 cup yellow cornmeal
For the Shrimp:
1 red bell pepper, diced
1/2 red onion, diced
4 strips smoked beef, chopped (optional)
3 tbsp garlic, minced
1 1/2 tbsp Cajun seasoning
1 tbsp smoked paprika
Salt and pepper to taste
1 1/2 lbs shrimp, peeled and deveined, tails off
Fresh parsley, for garnish
Instructions
- In a large saucepan, bring the water to a boil and season with 2–3 tbsp salt. Stir in the cornmeal, then add the milk.
- Reduce heat to low, cover, and cook for 15–20 minutes until the grits thicken.
- Heat olive oil in a large skillet over medium-high heat. Add the bell pepper and onion; sauté for 3–5 minutes until translucent.
- If using smoked beef, add it along with the garlic and cook for 1–2 minutes.
- In a bowl, toss the shrimp with olive oil, Cajun seasoning, smoked paprika, salt, and pepper.
- Add the seasoned shrimp to the skillet and cook until pink and cooked through.
- Serve the shrimp mixture over warm grits and garnish with fresh parsley.
Notes
Add butter or heavy cream to grits for extra richness.
Increase Cajun seasoning or add cayenne for more heat.
Add diced tomatoes or celery for a Creole-style variation.
Use smoked beef for deeper savory flavor.
Reheat grits with a splash of water or milk to loosen consistency.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 430
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 225mg
