Cajun Shrimp & Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Stir occasionally to prevent scalding.

Add grits and cook

Slowly whisk in 1 cup quick-cooking corn grits. Reduce heat to low and cook, stirring frequently, for 5–8 minutes until thickened and smooth (follow package time for your grits variety).

Finish with cheese and butter

Remove from heat and stir in 2 tbsp unsalted butter, 1 cup grated sharp cheddar, 1/4 cup grated Parmesan, 2 tbsp cream cheese (if using), 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm, covered, while preparing shrimp.

In a small saucepan or skillet over low heat, combine 3 tbsp neutral oil and 2 thinly sliced garlic cloves. Gently warm the oil until the garlic becomes fragrant and just begins to turn golden (about 2–3 minutes)—do not let it burn. Add 1 tsp red pepper flakes and remove from heat. Let sit to infuse while you cook the shrimp; warm again briefly before serving if it has cooled.

Prepare shrimp

Pat 1 lb shrimp dry with paper towels. Season evenly with 2 tsp Cajun seasoning, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Toss to coat.

Cook chorizo

Heat a large skillet over medium-high heat. Add 6 oz crumbled chorizo and cook, stirring occasionally, until it has rendered its fat and is lightly browned, about 4–5 minutes. Using a slotted spoon, transfer most of the chorizo to a bowl, leaving about 1 tbsp of the rendered fat in the skillet (remove excess if there is too much).

Sear shrimp

Add 1 tbsp olive oil and 1 tbsp butter to the skillet with the chorizo fat and heat until shimmering. Add the seasoned shrimp in a single layer (do not overcrowd; cook in two batches if needed). Sear shrimp 1–2 minutes per side until pink and just cooked through.

Add garlic and finish

Reduce heat to medium. Push shrimp to the side and add 3 minced garlic cloves to the pan for about 30 seconds until fragrant. Return the cooked chorizo to the skillet, stir together with shrimp. Add 1 tbsp lemon juice and toss to combine. Taste and adjust seasoning.

Assemble

Divide warm cheesy grits among 4 shallow bowls. Spoon the chorizo and Cajun shrimp mixture over the grits. Drizzle 1–2 teaspoons garlic chili oil over each serving, sprinkle with 2 tbsp chopped parsley, and serve with lemon wedges.