A Southern classic elevated to gourmet status, this dish combines creamy stone-ground grits with plump, Cajun-seasoned shrimp. Smoky bacon and scallions add crunch and contrast, while a drizzle of spicy butter finishes it off.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 minsFor the Grits
1 cup stone-ground grits
4 cups water or chicken broth
½ cup heavy cream
2 tbsp unsalted butter
Salt and pepper to taste
For the Shrimp
500 g large shrimp, peeled and deveined
1 tsp Cajun seasoning
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
Juice of 1/2 lemon
Garnish
4 strips bacon, cooked and crumbled
2 scallions, thinly sliced
Optional: hot sauce or Cajun butter drizzle
Cook the Grits
1
In a saucepan, bring water or broth to a boil.
Stir in grits, reduce to a simmer, cover and cook for 20–25 minutes, stirring occasionally.
Stir in cream, butter, salt, and pepper until smooth and creamy. Keep warm.
Prepare the Shrimp
2
Pat shrimp dry, season with Cajun spice.
In a skillet over medium heat, add olive oil and butter. Sauté garlic until fragrant.
Add shrimp and cook for 1–2 minutes per side until pink and opaque. Finish with a splash of lemon juice.
Assemble
3
Spoon creamy grits into a warm bowl.
Top with sizzling shrimp, bacon crumbles, scallions, and a drizzle of hot sauce or Cajun butter.
Ingredients For the Grits
1 cup stone-ground grits
4 cups water or chicken broth
½ cup heavy cream
2 tbsp unsalted butter
Salt and pepper to taste
For the Shrimp
500 g large shrimp, peeled and deveined
1 tsp Cajun seasoning
1 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
Juice of 1/2 lemon
Garnish
4 strips bacon, cooked and crumbled
2 scallions, thinly sliced
Optional: hot sauce or Cajun butter drizzle
Directions Cook the Grits
1
In a saucepan, bring water or broth to a boil.
Stir in grits, reduce to a simmer, cover and cook for 20–25 minutes, stirring occasionally.
Stir in cream, butter, salt, and pepper until smooth and creamy. Keep warm.
Prepare the Shrimp
2
Pat shrimp dry, season with Cajun spice.
In a skillet over medium heat, add olive oil and butter. Sauté garlic until fragrant.
Add shrimp and cook for 1–2 minutes per side until pink and opaque. Finish with a splash of lemon juice.
Assemble
3
Spoon creamy grits into a warm bowl.
Top with sizzling shrimp, bacon crumbles, scallions, and a drizzle of hot sauce or Cajun butter.
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