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Vanita Fields-Appleberry and her Cajun shrimp and grits

Cajun Shrimp & Grits

Vanita Fields-Appleberry
Course Main Course
Cuisine Cajun
Servings 6

Ingredients
  

For the Cajun shrimp:

  • 5 strips of thick cut bacon
  • 1/3 cup red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/3 cup sun-dried tomatoes
  • 3 green onions, chopped + additional for topping
  • 1 Tbsp. garlic, minced
  • 1 1/2 lbs. raw shrimp, thawed, peeled, deveined
  • 1 tsp. Cajun seasoning
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 cup half & half

For the white cheddar grits:

  • 6 cups water or chicken broth for added flavor
  • 1 1/2 cups old-fashioned grits
  • 1/2 cup sharp white cheddar cheese, grated
  • 1/3 cup half & half
  • 1 pinch salt

Instructions
 

For the Cajun shrimp:

  • Heat a large pan on medium-high heat. Add bacon and cook until brown and crispy and the fat has rendered.
  • Remove bacon and reserve 2 Tbsp. oil; discard the rest.
  • Add onion, bell pepper, sun-dried tomatoes, green onion, and garlic to the hot bacon fat.
  • Cook for 3-5 minutes until tender.
  • Add shrimp and spices.
  • Cook until shrimp are no longer translucent and become bright pink in color, about 5 minutes.
  • Add half & half and continue to simmer for about 8 minutes.
  • Add any additional spices to taste.

For the white cheddar grits:

  • In a large pot on high heat, bring water or broth to a boil.
  • Slowly whisk in grits.
  • Cover and simmer for 20 minutes on low heat.
  • When grits are tender, add cheese, half & half, and salt to taste.
  • Stir until smooth and creamy. Keep warm.
  • To serve, spoon grits in a bowl, and top with shrimp mixture.
  • Garnish with crisp bacon and green onion.
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