Entree: United States – Cajun Louisiana – Cajun Shrimp and Grits (Creamy cornmeal grits topped with spicy Cajun-seasoned shrimp and a savory bacon-and-sausage sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20 shrimp)
- 1 cup (170 g) stone-ground grits
- 4 cups (960 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 4 tbsp (56 g) unsalted butter, divided
- 1 cup (113 g) sharp cheddar cheese, grated
- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 6 oz (170 g) andouille sausage, sliced
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 3 cloves garlic, minced (about 15 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (8 g) Cajun seasoning
- 1/2 tsp (1 g) smoked paprika
- 1/4–1/2 tsp (0.5–1 g) cayenne pepper, adjust to heat preference
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 cup (120 ml) dry white wine or additional chicken stock
- Kosher salt
- Freshly ground black pepper
- 3 tbsp (9 g) chopped fresh parsley
- 3 green onions, thinly sliced, about 1/3 cup (40 g)

Instructions

1. Prepare the grits: bring 4 cups (960 ml) chicken stock to a simmer in a medium saucepan. Slowly whisk in 1 cup (170 g) stone-ground grits. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 20–25 minutes. Stir in 1/2 of the butter (2 tbsp / 28 g), 1 cup (113 g) grated cheddar, 1 cup (240 ml) whole milk, and salt and pepper to taste. Keep warm on very low heat, stirring occasionally.
2. Cook the bacon and sausage: in a large skillet over medium heat, add the chopped bacon (approx. 4 oz / 115 g). Cook until browned and fat rendered, about 5–7 minutes. Add 6 oz (170 g) sliced andouille sausage and cook until browned. Remove bacon and sausage with a slotted spoon and set aside, leaving the fat in the skillet.
3. Sauté aromatics: add 2 tbsp (30 ml) olive oil to the skillet if needed. Sauté 1 medium chopped onion (about 150 g) until translucent, 4–5 minutes. Add 3 cloves minced garlic (about 15 g) and cook 30–60 seconds until fragrant.
4. Season and deglaze: sprinkle 1 tbsp (8 g) Cajun seasoning, 1/2 tsp (1 g) smoked paprika, and 1/4–1/2 tsp (0.5–1 g) cayenne into the pan; stir to coat the aromatics. Pour in 1/2 cup (120 ml) white wine or stock to deglaze, scraping up browned bits. Stir in 1 tbsp (15 ml) Worcestershire sauce and 1 tbsp (15 ml) lemon juice.
5. Cook the shrimp: add the peeled shrimp, 1 lb (454 g), to the skillet and cook 2–3 minutes per side until opaque and just cooked through. Return the bacon and andouille to the pan and gently toss to combine. Taste and adjust seasoning with kosher salt and freshly ground black pepper.
6. Finish the sauce: turn heat to low and stir in remaining butter (2 tbsp / 28 g) to create a glossy pan sauce. If sauce is too thin, simmer briefly to reduce; if too thick, add a splash of stock.
7. Assemble and serve: spoon creamy grits into shallow bowls, top with a generous portion of Cajun shrimp and sausage mixture, spooning pan sauce over the top. Garnish with sliced green onions (about 1/3 cup / 40 g) and 3 tbsp (9 g) chopped parsley.
8. Serve immediately while hot.