I had you at Cajun Shrimp, didn’t I? Who doesn’t love a nice spicy helping of shrimp on top of smooth, creamy and cheesy grits, with a little jalapeno chaser? I looked at a lot of different Shrimp and Grits recipes before putting together something that suited our tastes. This is another super easy dish, suitable for a weeknight and can be made spicy or not, your choice based on the spices you choose to use.


For the grits:

3 cups water
1 cup stone ground grits, long cooking variety
a dash salt
1 cup milk
1/4 cup butter
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1-2 tablespoons diced jalapeno (I use the jarred variety)

For the shrimp:

12 oz. package of frozen, peeled and deveined raw shrimp
4 slices bacon, diced
3 scallions, finely sliced
1/2 red bell pepper
2 cloves garlic, finely minced
4 tablespoons butter
1 tablespoon Cajun Seasoning (add more according to your taste)


For the grits:

Place the 3 cups water, dash salt and grits in a saucepan and bring to a slow boil. Reduce the heat to low and simmer for about 25 -30 minutes, stirring often. When the grits are cooked and smooth, add the milk, butter, garlic powder and jalapeno. Stir and cook for an additional 5 minutes to allow the milk and butter to incorporate into the grits. Add the shredded cheese and stir until cheese has melted and the grits are smooth and creamy. Turn off heat and keep warm while preparing the shrimp.

For the shrimp:

Thaw the frozen shrimp in a colander under cool water until completely thawed. Drain.

Place a medium skillet over medium heat. Add the chopped bacon. Cook, stirring occasionally, until fat is rendered and bacon is done, but not yet crisp. Add butter and allow to melt. Add the onions and the red bell pepper. Cook until softened. Add the garlic and cook for an additional 1-2 minutes. Add the thawed and drained shrimp the the skillet and sprinkle with the Cajun Seasoning. Adjust the seasoning according to your taste. Cook, stirring occasionally, until the shrimp is pink and just done. Don’t overcook.

To serve, place a few spoons of grits in a bowl and top with the shrimp mixture.

Adjust the seasonings according to your taste. Just remember that when preparing the shrimp that you’re serving it atop JALAPENO cheese grits. It’s easier to add more spice, but difficult to remove if you’ve added too much at the beginning. I suggest when taste testing you try some of the shrimp with the grits to get a true sense of how spicy it is.


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