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Cajun Style Shrimp & Grits

I'm no chef but don't push me! Ladies I have outdone myself with this one! I made Cajun style Shrimp & Grits all by myself (an honest accomplishment for someone who eats more than they cook) and they turned out marvelously! Like restaurant worthy. Once again, I am not a chef. I'm not even close to it but I will admit that I'm a master of eating good & enjoying myself while doing so.

In hopes of you eating good with me here is the recipe I followed from and I've included the additions and subtractions I threw in to add my EEH spin to it. Enjoy and let me know how amazing yours turned out!

All photos photographed by EEH

Recipe that I followed from


1 -1 1/2 pound Extra Large or Jumbo shrimp peeled and deveined

5 thick bacon slices chopped

2 tablespoons chopped parsley

2 teaspoons minced garlic

2 green onions thinly sliced

½ cup red bell pepper diced

1 teaspoon Cajun salt.

1 teaspoon smoked paprika

1/4 cup or more broth/stock

1/2 Lemon (optional)

Salt and pepper

1 cup Quick Grits

2 cups water

3 cups milk sub with water

1 bay leaf

3-4 Tablespoons unsalted butter

1-2 cups white sharp cheddar cheese preferably smoked

Salt to taste


Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.

Remove bacon form skillet and transfer to a plate.

There will be some bacon drippings left in the pan (about 3 tablespoons).

Add about 1 Tablespoons of oil / butter to the pan.

Followed by shrimp.

Season with Cajun salt, and sauté shrimp for about 3-4 minutes.

Set asideThen add garlic, paprika, bell pepper, parsley, and green onions.

Add about 1/4 cup broth or more -adjust to preference .

Continue cooking for another 3 minutes.

Add shrimp towards the last minute, together with lemon juice if desired , adjust to taste, throw in the crisp bacon .

Adjust seasonings with salt and pepper.

Remove and serve over grits

Start grits by adding water, milk, bay leaf and salt to a heavy sauce- pan.

Bring to a boil.

Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time.

Keep stirring with a whisk to prevent any lumps.You may have to remove sauce- pan from heat while trying to get rid of lumps – if needed.

Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened.

This will take you about 15 minutes.

Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.

Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!

P.S. you're the real MVP for this one! I cant wait to try more of your incredible recipes.

Click Here to visit their site for more recipes.

EEH Additions & Subtractions

For Shrimp/ Sauce:

Added grounded red pepper for a bit more spice

Subtracted lemon (only because I didn't have any)

Added white onions instead of green onions (only because I didn't have any)

Subtracted butter and added olive oil as a healthier option due to bacon grease being a part of the recipe.

* The bacon grease and Smoked paprika were the game changer ingredients for this dish!

For Grits:

Subtracted white sharp cheddar cheese

Added heavy whipping cream ( for creaminess and thickness)

Added 1-2 table spoon of Cream Cheese

Added shredded parmesan cheese to taste

Garnish with extra bacon and your favorite cheese

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