Cajun Shrimp & Cheese Grits Recipe

Simmer the base

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 tsp kosher salt.

Slowly whisk 1 cup stone-ground grits into the simmering liquid to prevent lumps. Reduce heat to low so mixture barely simmers.

Cook, stirring frequently with a wooden spoon or rubber spatula, until grits are thick and creamy, 20–25 minutes (follow package for exact time if different). Add small splashes of milk or water if grits thicken too much.

Stir in 2 tbs unsalted butter, 2 oz softened cream cheese, and 1 cup grated sharp cheddar until fully melted and smooth. Season with 1 tsp freshly ground black pepper (adjust salt if needed). Keep warm on lowest heat setting, stirring occasionally.

Pat 1 lb large shrimp dry with paper towels. In a bowl toss shrimp with 2 tbs olive oil, 1 tbs Cajun seasoning, 1 tsp smoked paprika, 0.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper until evenly coated.

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat.

Add the shrimp in a single layer (cook in two batches if necessary to avoid crowding). Cook undisturbed 1–2 minutes until the bottoms are nicely seared and opaque around the edges.

Flip shrimp and add 2 cloves minced garlic. Cook another 1–2 minutes until shrimp are just cooked through (internal color opaque and tails curl), about 3–4 minutes total per batch depending on size.

Turn heat to low, add 1 tbs unsalted butter and 1 tbs lemon juice, stirring to create a quick pan sauce and coat the shrimp. Taste and adjust seasoning. Stir in 2 tbs chopped fresh parsley. Remove from heat.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush both sides of 4 slices country or French bread with 2 tbs olive oil or melted butter.

Grill bread 1–2 minutes per side until char marks appear and slices are crisp but still slightly tender inside. Remove and keep warm.

To serve, spoon warm cheesy grits into shallow bowls. Top with a generous portion of Cajun shrimp and drizzle any remaining pan sauce over the shrimp and grits.

Garnish with chopped chives (optional) and lemon wedges on the side. Serve with grilled bread alongside for scooping.