Shrimp and Grits
This easy Shrimp and Grits recipe pairs Cajun-seasoned shrimp with creamy cheddar grits and a savory pan sauce, all ready in 35 minutes.
Servings: 4 servings (~7 shrimp and 1 cup grits each)
Calories: 468kcal
Equipment
- Medium Saucepan
- Medium Skillet
Ingredients
- 2 cups water $0.00
- 3 cups chicken broth divided, $0.24*
- 1 cup old-fashioned grits uncooked, (175g) $0.74**
- ¼ tsp salt $0.01
- ¼ tsp black pepper freshly cracked, $0.04
- 16 oz. jumbo shrimp thawed, peeled, & deveined (21-30 per pound) $8.42***
- 1 Tbsp Cajun seasoning or Creole seasoning, $0.26****
- 1 Tbsp vegetable oil $0.04
- ½ onion small dice, (130g, 1 cup) $0.50
- 2 garlic cloves minced, (1 Tbsp) $0.12
- 2 Tbsp all-purpose flour $0.02
- ¼ cup milk $0.05
- 1 Tbsp hot sauce $0.07*****
- 2 Tbsp butter $0.12
- 1 cup cheddar cheese grated, (100g) $0.84
- 2 green onions sliced, $0.21
Instructions
- Gather and prepare all ingredients.
- In a medium-sized pot over medium-high heat, bring the water, 2 cups of chicken broth, salt, and pepper to a boil. Once at a boil, stir in the grits and turn the heat to low. Cover and cook for 15-20 minutes, stirring occasionally.
- While the grits are simmering, start the shrimp. Pat the shrimp dry with paper towels and season with Creole/Cajun seasoning on both sides.
- Heat the vegetable oil in a medium skillet over medium-high heat. Once hot, sear the shrimp for 1-2 minutes on both sides. Work in batches if needed. Remove the shrimp from the pan and turn the heat to medium.
- Next, add the onions and sauté for 5 minutes, until translucent. Add the garlic and cook for 2 more minutes.
- Sprinkle the flour over the onions and cook for 1 minute.
- Add the remaining 1 cup chicken broth, milk, and hot sauce to the skillet. Bring to a simmer and cook for 2 minutes, until thickened. Gently scrape the bottom of the skillet. Add the shrimp back to warm through.
- To finish the grits, stir in 2 Tbsp of butter and cheddar to melt.
- Evenly divide the grits into four bowls. Spoon the shrimp and sauce over the grits and garnish with green onions.
See how we calculate recipe costs here.
Notes
*I like to use Better Than Bouillon to make broths to keep costs low.
**You can also use instant, stone-ground, quick cooking grits, or even polenta. Just make sure to follow the cooking instructions on the package. Different types will require different cooking times and liquid amounts (this recipe uses 4 cups of liquid to cook 1 cup of old-fashioned grits. Adjust as needed for the grits you use). Just make sure NOT to buy finely ground cornmeal! It’s much smoother and won’t give you the same texture as grits.
***I made sure to buy peeled and deveined shrimp. You can thaw the shrimp in a few ways. I like to place them in the refrigerator and let them thaw overnight. You can also run them under cold water for about 10 minutes. Never thaw them on the countertop, in the microwave, or under hot water. The shrimp should be fully opaque and 145°F in the thickest part once fully cooked.
****You can use any Creole or Cajun seasoning you like. I used Slap Ya Mama seasoning. Our homemade Cajun seasoning is another good option if you've already got a well-stocked pantry! You can also season with just salt and pepper, or whatever you’d like to.
*****I personally like and use Louisiana-style hot sauce, but you can use what you enjoy or omit it if you don’t like it spicy.
Make it dairy-free: Use dairy-free butter and swap the milk for ¼ cup chicken broth when making the shrimp pan sauce. Then omit the cheese or use your favorite dairy-free alternative.
Nutrition
Serving: 1serving (1 cup grits & ~7 shrimp) | Calories: 468kcal | Carbohydrates: 40g | Protein: 28g | Fat: 21g | Sodium: 1771mg | Fiber: 2g