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Cajun Shrimp and Grits

20
min active
  ·
35
min total 
  ·
4
servings  

Creamy cheddar grits meet Cajun shrimp, smoky sausage, peppers, and a buttery pan sauce in this cozy Southern-inspired dinner.

Storage & Reheating

Store: grits and shrimp separately up to 2 days. 

Reheat: grits with extra liquid and warm shrimp gently.

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.

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. 

  • Topping is salty: brighten with lemon.

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Ingredients

1

1 cup quick-cooking grits

2

3 cups low-sodium chicken broth

3

1 cup milk

4

1 cup shredded sharp cheddar cheese

5

3 tablespoons butter, divided

6

1 lb large shrimp, peeled and deveined

7

6 oz andouille sausage, diced or sliced

8

1/2 bell pepper, diced

9

2 cloves garlic, minced

10

2 teaspoons Cajun seasoning, divided

11

1/2 cup low-sodium chicken broth, for the pan sauce

12

1 tablespoon lemon juice

13

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.

RECIPE

Cajun Shrimp and Grits

20
min active 
 ·
35
min total 
 ·
4
servings

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.

ingrediENTS

1

1 cup quick-cooking grits

2

3 cups low-sodium chicken broth

3

1 cup milk

4

1 cup shredded sharp cheddar cheese

5

3 tablespoons butter, divided

6

1 lb large shrimp, peeled and deveined

7

6 oz andouille sausage, diced or sliced

8

1/2 bell pepper, diced

9

2 cloves garlic, minced

10

2 teaspoons Cajun seasoning, divided

11

1/2 cup low-sodium chicken broth, for the pan sauce

12

1 tablespoon lemon juice

13

Sliced scallions, for serving

instructions

High comfort. Low effort. Designed for real weeknights.

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