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Cajun Shrimp and Grits
Cajun shrimp and grits with creamy cheddar grits, smoky andouille, peppers, and a quick buttery pan sauce.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Quick-cooking grits keep the base easy. Sausage and Cajun seasoning build a flavorful topping fast.
Quick Fixes
Grits get thick: stir in warm water, milk, or broth.
Shrimp finish early: remove them and add back at the end.
Ingredients
Pasta & Grains
Sauce
• 1 cup milk
• 1/2 cup low-sodium chicken broth, for the pan sauce
Topping
• 1 tablespoon lemon juice
• Sliced scallions, for serving
Seasoning
• 2 teaspoons Cajun seasoning, divided
Protein
• 6 oz andouille sausage, diced or sliced
Vegetables
• 2 cloves garlic, minced
How to Make It
1
Bring chicken broth and milk to a simmer. Whisk in grits and cook according to package directions, stirring often, until thick and creamy.
2
Stir cheddar and 1 tablespoon butter into the grits. Keep warm over low heat, adding a splash of liquid if they thicken too much.
3
In a skillet, cook andouille over medium heat for 3 to 4 minutes, until browned. Add bell pepper and cook 2 minutes more.
4
Pat shrimp dry and season with Cajun seasoning. Add shrimp, garlic, and remaining butter to the skillet.
5
Cook shrimp for 2 to 3 minutes, until just opaque. Add chicken broth for the pan sauce and simmer 1 minute, then stir in lemon juice.
6
Spoon grits into bowls, top with shrimp and sausage, and finish with scallions.
Store
Store grits and shrimp separately up to 2 days.
Reheat
Reheat grits with extra liquid and warm shrimp gently.
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Avo's Tip
Keep grits on low heat and stir often after adding cheese so they stay creamy.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I skip the sausage?
Yes. The shrimp still carry the dish, but sausage adds smoky depth to the sauce.
Can I use instant grits?
Quick-cooking grits are best for texture, but instant grits can work in a pinch if prepared according to the package.
How do I keep shrimp tender?
Cook just until opaque, then remove from heat. Shrimp continue cooking from residual heat.
Cajun Shrimp and Grits
Ingredients
—
—
1 cup quick-cooking grits
—
—
3 cups low-sodium chicken broth
—
—
1 cup milk
—
—
1 cup shredded sharp cheddar cheese
—
—
3 tablespoons butter, divided
—
—
1 lb large shrimp, peeled and deveined
—
—
6 oz andouille sausage, diced or sliced
—
—
1/2 bell pepper, diced
—
—
2 cloves garlic, minced
—
—
2 teaspoons Cajun seasoning, divided
—
—
1/2 cup low-sodium chicken broth, for the pan sauce
—
—
1 tablespoon lemon juice
—
—
Sliced scallions, for serving
Instructions
1
Bring chicken broth and milk to a simmer. Whisk in grits and cook according to package directions, stirring often, until thick and creamy.
2
Stir cheddar and 1 tablespoon butter into the grits. Keep warm over low heat, adding a splash of liquid if they thicken too much.
3
In a skillet, cook andouille over medium heat for 3 to 4 minutes, until browned. Add bell pepper and cook 2 minutes more.
4
Pat shrimp dry and season with Cajun seasoning. Add shrimp, garlic, and remaining butter to the skillet.
5
Cook shrimp for 2 to 3 minutes, until just opaque. Add chicken broth for the pan sauce and simmer 1 minute, then stir in lemon juice.
6
Spoon grits into bowls, top with shrimp and sausage, and finish with scallions.
20
min
active
35
min
total
4
servings
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