Cajun Shrimp Over Creamy Cheddar Grits with Crispy Bacon
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2 cupswhole milk
- 1 cupchicken broth
- ¾ cupgrits (cornmeal)
- 1 cupsharp cheddar cheese
- 4 tablespoonbutter
- 6 ouncebacon
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 mediumbell pepper (red or yellow)
- 1½ teaspoonpaprika (smoked or sweet)
- ½ teaspooncayenne pepper
- ½ teaspoonblack pepper
- ¾ teaspoonsalt
- 2 tablespoonolive oil
- 2 tablespoonhot sauce (Louisiana-style)
- 1lime
Prep
- 01
Peel and devein 1 pound large shrimp if not already done; pat dry with paper towels.
- 02
Mince 4 cloves garlic.
- 03
Dice 1 medium yellow onion into small pieces.
- 04
Dice 1 medium red or yellow bell pepper into small pieces.
- 05
Squeeze juice from 1 lime into a small bowl.
- 06
Shred 1 cup sharp cheddar cheese if using a block.
Method
- 01
Chop bacon into bite-sized pieces and cook in a large heavy-bottomed pot over medium heat until crispy, about 8 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of bacon fat in the pot.
- 02
Add milk and chicken broth to the same pot and bring to a simmer over medium heat, stirring occasionally.
- 03
Slowly whisk in grits in a thin, steady stream to avoid lumps. Continue whisking and stirring constantly for 8–10 minutes until the grits are thick and creamy, the mixture no longer sticks to the bottom, and the grains are tender.
- 04
Stir in 2 tablespoons butter and sharp cheddar cheese until fully melted and smooth. Season with salt and black pepper to taste. Keep warm on low heat, stirring occasionally.
- 05
While grits cook, heat olive oil in a large skillet over medium-high heat. Add shrimp, paprika, cayenne, and salt. Cook for 1–2 minutes per side until they begin to turn pink.
- 06
Push shrimp to the side of the skillet. Add remaining 2 tablespoons butter, then add minced garlic, diced onion, and diced bell pepper. Sauté for 2–3 minutes, stirring, until softened and fragrant.
- 07
Return shrimp to the center and toss everything together. Add hot sauce and the juice from 1 lime. Cook for 1–2 minutes more, stirring gently, until shrimp are cooked through (opaque throughout) and the sauce is warm.
- 08
Spoon creamy grits into bowls, top with shrimp and sauce, and scatter crispy bacon pieces over the top.
Spice Tips
This recipe has a solid kick from cayenne and hot sauce. To dial back the heat, reduce cayenne to 1/4 teaspoon and use a milder hot sauce like Frank's. For more punch, add a pinch of red pepper flakes to the shrimp pan or swirl in a splash of white wine with an extra squeeze of lime. Fresh cilantro stirred in at the end adds herbaceous brightness that balances the spice.