Food and Recipes

Cajun Seasoned Shrimp and Grits

Cajun Seasoned Shrimp and Grits

  • Servings: 4
  • Difficulty: moderate
  • Print

I am completely in love with these grits. I crave them so often that I have to force myself not to make them because I don’t want to get tired of them. I have met so many people who are completely put off by them, but my guess would be that they ate grits that were not made properly. Often, a lot of northerners can be turned off by the texture of grits. It doesn’t help that they typically have only tried them as the bland, microwavable packet, and/or lumpy and lackluster. You really don’t want to skimp on quality. I would recommend a kicked up version (such as this recipe) if you’ve never tried them before–there is just so much flavor going on that it’s difficult not to like them. Also, as I’ve stated before, I am a vegetarian, my husband is not. For us, this is another easy meal to prep both ways. As another side note, if you live in an area where grits are more difficult to come by, it’s easier than ever to purchase them thanks to the internet. You can have them delivered to your door with the quick click of a button.

⏱️ 25 mins

4 Servings



– 3/4 c grits (I use these, but you do not need a specific brand)

– 1 1/2 c milk

– 1 1/2 c chicken broth

– 2 bay leaves

– 2 tbsp butter

– 3/4 c cheddar cheese, shredded

– 1/4 c Parmesan cheese, grated

– 1/4 tsp seasoned salt

– 1/2 tsp cajun seasoning

Shrimp and Peppers Topping:

– 1 bell pepper, diced

– 1/2 lb peeled and deveined jumbo shrimp, thawed

– 1 tbsp cajun seasoning

– 1 tsp garlic powder

– 1 tsp seasoned salt

– salt and pepper, to taste

– 6 bacon slices

– 2 green onions, thinly sliced

– 1 tbsp fresh parsley, chopped


  1. In medium saucepan, boil milk and broth and bay leaves.
  2. While waiting for milk to boil, cook bacon in large pan over medium heat, until brown and crispy. Remove from the pan and set aside.
  3. Add bell pepper to the pan with the bacon grease*, cooking until tender.
  4. Stir grits into boiling milk. Whisk and bring to a boil again. Cover and reduce heat to low, whisking frequently. Cook for 15-20 minutes.
  5. Once the bell peppers are tender, add the shrimp and seasonings to the pan. Cook for approximately 5-6 minutes until shrimp has thoroughly heated.
  6. Once grits have cooked, remove bay leaf. Stir in butter, cheeses, and seasonings.
  7. Serve grits in a bowl topped with shrimp and pepper combo. Crumble bacon on top, followed by onions and parsley.

*Alternatively, you may cook the bell peppers separately in oil of your choice for a vegetarian option (just remember to divide seasonings to adjust for either using no shrimp, or cooking shrimp separately).

You can serve this dish adjusted to your taste and diet–perhaps opting for a vegan or very easy vegetarian alternative. Also, feel free to change the amount of seasoning to taste, as my measurements tend to be guesstimates. This is a super filling meal, but if you need to add some protein, I’ve enjoyed black eyed peas on the side, or sauted kale for a quick addition of greens.

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