Cajun-Inspired Shrimp and Grits Recipe
This is a weeknight recipe.
I’d like to preface this recipe by telling you that it is simple. Yep, a simple, weeknight recipe for Shrimp and Grits! I know, I didn’t think it would be this easy either. See, Shrimp and Grits was always my restaurant go-to. I would think, “Now this is something I can’t make as good at home as I can find it in a restaurant.”
Until one day, I decided to just try to make it at home — and let me tell you, my mind was blown! When you really think about it, it is a quick-cooking meal. Grits? Quick. Shrimp? Pretty much the quickest-cooking protein out there. Honestly, sauteing the onions is probably the longest part of this recipe. Are you interested?
(I’ll take that as a yes.)
Celery, onion, and garlic make up the flavor base for this recipe. You’ll saute those in butter and olive oil, add smoked paprika and parsley, then reserve some to add flavor to the grits. With some of the onion and celery mixture still in the pan, you’ll add the andouille sausage and cook until browned. Add the shrimp to that and cook until pink and cooked through.
All the while, you’ll have your creamy grits cooking alongside your proteins with chicken broth, butter, milk, and cheese. Easy-peasy.
(Scroll through the slideshow below for a little play-by-play.)
Make sure you are stirring or whisking the grits well in order to prevent them from clumping. When they are creamy and the cheese is incorporated, they are ready to serve.
Spoon enough grits to fill an individual ramekin about 3/4 of the way full. It should be creamy enough to hold up the shrimp mixture but not soupy and not as thick as a grit cake. Then, spoon a good portion of the shrimp and sausage mixture onto the top. If you wish, you can garnish with a little diced scallion or some minced fresh parsley.
- ½ stalk of celery
- 1 clove of garlic (chopped)
- 1 small onion (diced)
- olive oil
- 1 tsp. plus 1 tbsp. parsley flakes
- 1 tsp. smoked paprika
- 1 Andouille sausage chopped into coins, then cut in half
- 1 cup chicken broth plus more as needed
- ¼ cup almond or dairy milk
- ½ cup yellow grits
- ½ cup shredded smoked gouda cheese
- ½ pound of fresh shrimp, peeled and deveined with tails off
- extra parsley, cheese, or scallion for garnish
- Into a medium-sized sauté pan, add the celery, onion, garlic, paprika, and parsley to 1 tbsp. of butter and 1 tbsp. of olive oil. Saute for a few minutes or until fragrant and translucent.
- When translucent, remove 1/2 from pan and keep for later.
- Into the same pan, heat chopped sausage on medium-high.
- In a small pot, bring the ¾ cup of chicken broth and ¼ cup of milk to low boil.
- Carefully pour in grits. Stir or whisk immediately and add broth in ¼ cup measurements as needed until grits are moistened but not soupy.
- Add a generous amount of salt and pepper.
- Cover and cook on low for 5 minutes.
- After 5 minutes, stir grits. Add ¾ of the onion mixture, 1 tbsp. of butter, the Gouda, and ¼ cup of water. Stir to combine. Reduce heat to low and leave uncovered, stirring occasionally.
- Add the shrimp to pan with the sausage. If there is not enough fat from the sausage in the pan, add 1 tbsp. of butter. Season shrimp with 1 tbsp. of parsley and a generous amount of salt.
- Cook shrimp with sausage for approximately 7-8 minutes or until cooked through.
Spoon grits into a shallow bowl or ramekin, filling about 3/4 of the way full. Top with the sausage/shrimp mixture. And garnish of choice. Enjoy!!