Cajun Shrimp and Grits Recipe

This recipe, Cajun shrimp with cheese grits is a staple in our home and specifically with my son Kaleb because of its fabulous combination of Cajun spiced shrimp and creamy, savory grits. We never used instant grits, its was always prepared the ole fashion way. Once you’ve tried this recipe, you’ll look at shrimp & grits a whole new way. This recipe has been in our family for years and my favorite recipe. Not only is it delicious, it’s fairly easy too!
shrimp-grits-cb-xI’ve had several guests come to my Bed & Breakfast who announced they didn’t eat grits when they saw what I was serving them. I always smiled and said, “But you’ve never had MY shrimp and grits…. Try them, and if you still don’t like them, then I’ll prepare something else for you.  Deal?” Every single person has told me how awesome this dish was and scarfed the entire dish up every single time!

I’ve always served my cheese grits with either the buttery shrimp sauce recipe I have listed below or with left over  Cajun shrimp sauce picante sauce. The butter shrimp sauce is also awesome when you serve “Surf N Turk”. Either way, you wont be dissatisfied, I promise. The buttery, spicy sauce is wonderful, so don’t throw any away.   Ladle any leftover sauce over the shrimp & grits or serve it in a bowl on the side.

You’ll want to start your cooking with totally thawed shrimp; this way you can control the cooking time. Overcooking will totally ruin the dish.

Below, I’ve provided my regular Cajun Grits recipe and my Cheese Grits.  Both are awesome tasting, however you have options.  My Son Kaleb, liked the Cheese Grits and I preferred the Cajun Grits.


SHRIMP Topping:

  • 1 pounds peeled & deveined shrimp
  • Fresh thick cut up Bacon  (3 slices)
  • 1 heaping tablespoon melted butter
  • Redmond Real Salt (Sea Salt)
  • Benoits Cajun Seasoning
  • 2 clove garlic, minced
  • Onion tops for garnishing
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon celery seeds
  • 3 TB Worcestershire sauce
  • 2 TB lemon juice (fresh)


  • 6 cups milk
  • 1 1/2 cup quick cooking grits
  • 1 cups shredded American or Mix cheeses
  • 1/2 (8 oz) bar cream cheese
  • 1 stick butter
  • Redmond Real Salt (Sea Salt), season to taste


  • 3 cups milk
  • 3 cups water
  • 1 1/2 cup quick cooking grits
  • 3 tsp salt
  • 6 tbsp butter
  • 1 1/2 heaping tbsp bacon grease
  • 3 dashes of Benoit Herb & Seasoning (it does not include salt)
  • 2 dashes garlic powder

Directions for Cooking:

In a small skillet fry the bacon pieces, then melt the butter on low in the bacon dripping.

In a small bowl, mix the other ingredients listed above and pour the ingredients in your skillet. Saute the shrimp and bacon for about 10 minutes on medium heat to boil all the water out of the shrimp. Once most of the water is out of the shrimp, scoop the shrimp out the skillet into another bowl.  Continue cooking the liquid mixture in the pan on HIGH until  you start seeing the bottom of the pan sticking and turning brown.  By this time, the bacon grease and butter should be separating from the shrimp drippings.

When the drippings are turning brown, add a little water at a time to make the brown drippings UN-STICK.  Stir constantly to remove the brown sticky stuff at the bottom of the pan.

Add the shrimp back in the skillet, add chopped green onions, stir and serve when ready.

Add all the ingredients at once in a pot; then bring to a boil.  When it begins to pop and splatter all over, lower heat to the 3rd lowest setting and cover.  This will begin the cooking process.

Stir often to avoid a crust from forming at the bottom of the pot. Once the grits have thickened (within 10 minutes), lower to the lowest setting and continue to add a little water at a time.  Stir often and cook for approximately 40 minutes or until you serve.  The longer you continue to add water and stirring, the creamier it will be.  Just add a little water at a time, stir and cover.  Then a few minutes later repeat.

If you can’t serve immediately, no worries.  Just continue to add a little water, stir and cover.

Note that the grits will continue to soak up the liquid; therefore you just continue to add liquid until it is served. Your grits should be creamy; its ok to add  water several times; it enhances the creamyness of your grits.


Serves 6.    There are different ways of serving the shrimp and grits.  The Cajun way of serving it is to put your grits in a bowl and make a donut hole in the middle of the grits.  Place your shrimp in the middle. (this is my preference).  The other way is to place your shrimp totally separate on the plate.

Cooking Tips

When cooking the shrimp and grits (separately) remember to stir constantly and always cook on a low heat.

The next tip is to use a Cajun seasoning that does not have salt in it.  This allows you to add as much of the spices and herbs from the seasoning you want while having full control over the salt content.  I use Benoits Cajun Seasoning and Redmond Real Salt (Sea Salt) for that reason.

More Recipes

More recipes from the Louisiana Cajun Mansion Bed & Breakfast.