Cajun Shrimp & Grits Recipe

Bring liquids to a boil

In a medium saucepan, combine 4 cups water and 1 cup whole milk and bring to a gentle boil over medium-high heat.

Whisk in grits

Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thickened and tender, about 20–25 minutes for stone-ground (follow package if using quick grits and reduce time).

Finish with cheese and butter

Stir in 2 tbs unsalted butter, 1 cup grated sharp gouda, and 2 oz softened cream cheese until melted and smooth. Season with 1 tsp kosher salt and 1 tsp black pepper. Keep warm on the lowest heat, stirring occasionally.

Combine ingredients: In a medium skillet or small saucepan over medium heat, warm 1 tsp olive oil. Add 1 tbs minced shallot and sauté 1 minute until translucent.

Cook tomatoes down: Add 2 cups diced tomatoes, 2 tbs granulated sugar, 1 tbs brown sugar, 1 tbs red wine vinegar, 1 tsp lemon juice, 1 tsp thyme, 0.25 tsp red pepper flakes and 0.5 tsp kosher salt. Bring to a simmer, then reduce heat to medium-low.

Reduce to jam consistency: Stir occasionally and cook until most liquid has evaporated and mixture is thick and jammy, about 20–30 minutes. Taste and adjust salt, sugar, or acidity. Remove from heat and keep warm or cool — can be made ahead and reheated gently.

Cook bacon: In a large skillet over medium heat, add 4 oz sliced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon and reserve on paper towels. Keep 1–2 tbs bacon fat in skillet (drain excess if more).

Sear sprouts: Increase heat to medium-high, add 1 tbs olive oil if skillet is dry. Add 1 lb halved brussels sprouts cut-side down and sear without moving until deeply browned, about 4–6 minutes.

Finish sprouts: Stir in 1 tsp minced shallot, 1 tsp apple cider vinegar, 0.5 tsp brown sugar, 0.5 tsp kosher salt and 0.25 tsp black pepper. Cook 2–3 more minutes until tender-crisp. Stir bacon back in to combine. Keep warm.

Season shrimp: Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl, toss with 1.5 tsp Cajun seasoning, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper until evenly coated.

Sauté shrimp: Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook, undisturbed, 1.5–2 minutes per side (shrimp should be pink and just opaque). During the last 30 seconds add 2 tsp minced garlic and 1 tbs lemon juice and toss to coat.

Finish: Remove from heat and sprinkle with 2 tbs chopped fresh parsley. If desired, add 1 tsp hot sauce and toss lightly.

Assemble: Spoon a generous portion of warm gouda grits onto each plate (about 3/4 cup per serving). Top grits with 4–5 sautéed Cajun shrimp.

Add accompaniments: Spoon 1–2 tbs tomato jam next to the shrimp and arrange a portion of bacon brussels sprouts alongside. Drizzle any pan juices from the shrimp or a small pat of butter over the shrimp if desired.

Garnish and serve: Garnish with reserved crispy bacon pieces and additional chopped parsley. Serve with lemon wedges for squeezing and extra hot sauce on the side. Enjoy immediately.