Cajun Shrimp and Cheddar Grits with Crispy Bacon
A classic Southern comfort dish featuring creamy stone-ground grits enriched with sharp cheddar and butter, topped with perfectly seasoned Cajun shrimp and crispy bacon. The combination of smoky bacon fat, garlic, and bright scallions creates layers of flavor that make this hearty meal perfect for brunch, dinner, or special occasions. This version stands out with its careful balance of spice and richness, delivering restaurant-quality results at home.
Ingredients
- 2 cups low-sodium chicken broth
- 2 cups water
- ½ teaspoon kosher salt
- 1 cup corn gritspolenta1:1vegetarian
similar texture
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 cup cheddar cheese, shredded
- ½ teaspoon ground black pepper
- 6 slices bacon, cut into lardons
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
- 2 cloves garlic, minced
- 2 tablespoons scallion greens, sliced
- lemon wedges, for serving(optional)
Instructions
- 1
Bring chicken broth, water, and salt to a boil in a large pot
- 2
Whisk in grits, reduce heat to simmer, and cook stirring often until tender and liquid is absorbed
- 3
Stir in butter, cheddar cheese, and black pepper, then set aside
- 4
Cook bacon in large cast iron skillet over medium-high heat until crisp
- 5
Remove bacon with slotted spoon, reserve 2 tablespoons bacon grease in pan
- 6
Pat shrimp dry and toss with Cajun seasoning
- 7
Return pan to medium-high heat, add shrimp and garlic, cook until shrimp is pink
- 8
Remove from heat, stir in bacon, scallions, and lemon squeeze
- 9
Serve shrimp mixture over grits
Tips
Reserve bacon grease for maximum flavor when cooking the shrimp - this creates the authentic Southern taste.
Pat shrimp completely dry before seasoning to ensure proper browning and prevent steaming in the pan.
Keep grits warm while preparing shrimp by covering the pot with a lid to prevent a skin from forming.
Good to Know
Refrigerate leftovers up to 2 days. Reheat grits gently with additional broth if needed.
Grits can be made 1 day ahead and reheated. Cook shrimp fresh for best texture.
Serve immediately while grits are hot and creamy. Garnish with extra scallions and lemon wedges.
Common Mistakes
Cook grits on low heat to avoid lumps and scorching
Don't overcook shrimp to avoid rubbery texture
Reserve enough bacon fat to properly saute the shrimp
Substitutions
similar texture
FAQ
Can I use instant grits instead of regular grits?
Yes, but cooking time will be much shorter, about 5 minutes. Regular grits provide better texture and flavor for this dish.
What if I don't have Cajun seasoning?
Make your own with paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper in equal parts.
How long will leftover shrimp and grits keep?
Store in refrigerator up to 2 days. Reheat grits gently with added liquid, and warm shrimp separately to avoid overcooking.