Make a big bowl of creamy, dreamy Cajun Shrimp & Grits for your next brunch experience at home! The tomato cream sauce takes it to the next level; I promise there won't be leftovers!
You can elegant your home breakfast or brunch with an easy Cajun Shrimp and Grits - no veggie chopping required. Everything comes together in less than 30 minutes, and there's plenty of leftovers... if the family doesn't go back for seconds!
For another Southern-Style brunch recipe that will impress, try my Fried Green Tomato BLTs!
The Coined Breakdown
- Total Cost per serving: $3.48
- Total Cost (4 servings): $13.92
- Those Other Guys: $18.99 per serving
Ingredients
- Quick Grits - Most people's grits experience starts with the single-serve packets; but this time, grab a box of the quick grits for this recipe. I promise it's easier than you think!
- Heavy Cream - Instead of using flour or a roux to get this beautiful tomato-cream sauce, heavy cream is the base.
- Large Shrimp - Be sure to get large/jumbo uncooked shrimp, and don't forget to clean them before cooking! I leave the tails on for presentation, but that's optional.
- Tomato Paste - Tomato paste has a super concentrated flavor that works so well in this recipe. Even my mom, who is a notorious tomato-hater, loves this sauce!
- Cajun Seasoning - Cajun seasoning is going to go into the sauce as well as on the shrimp. I love to use Tony's brand, and I've heard Slap Ya Mama is amazing as well.
Variations and Substitutions
Proteins: Sauté sliced, smoked andouille sausage and serve with the shrimp and tomato sauce. To get really Cajun-inspired, add in peeled crawfish and cook alongside the shrimp in the cream sauce.
Shrimp and Grit Cakes: Such a fun twist on the classic dish! Take cooled grits, form rounds with a bit of flour, and shallow fry in oil until crispy and golden brown.
Mix-Ins and Toppings: In the ingredient list, I make a note that you can optionally add some shredded gouda to your grits. If you have some crumbled bacon, sprinkle on top for a salty and savory flavor. And a perfectly fried egg goes perfectly with this dish!
How to Make Creamy Shrimp and Grits
Step 1: Start by boiling your liquids and seasonings, then stirring in the grits.
They cook on low, covered, for 8-10 minutes until done.
Step 2: Meanwhile, add your tomato paste, minced garlic, and spices to a pan with some butter.
Cook until fragrant, stirring frequently.
Step 3: You should have created a deep red paste.
Slowly pour in heavy cream and seafood stock, and cook until the sauce begins to thicken.
Step 4: Finally, cook your shrimp in the sauce, flipping halfway through.
Serve with your creamy grits and top with chopped chives or parsley. It's that easy!
Recipe Pro Tips
- Bloom your spices and tomato paste. Cooking the spices and tomato paste in a bit of butter makes a huge difference in the final flavor. Blooming tomato paste essentially caramelizes it, creating a deeper and less acidic taste. The spices will become more aromatic, which is great because we don't use any fresh veggies like bell pepper or onion in this recipe.
- Let the sauce reduce. The sauce will start out really thin. Keep cooking it; the more it bubbles and releases moisture, the more it will thicken up to the perfect consistency.
- Don't overcook those shrimp. Shrimp are super delicate and won't take long at all to cook in this recipe! Only cook them in the sauce for 4-5 minutes, flipping halfway.
Recipe FAQs
For large groups, make a double serving of grits and then set the pot in the oven on warm (covered), stirring occasionally to ensure they don't dry out.
You can also make the sauce in advance and store in the fridge. When you're ready to serve, reheat the sauce in a skillet and cook the shrimp right alongside the cream sauce.
You can crumble crispy bacon on top, or sear smoked sausage rounds and add them to these shrimp and grits. Many New Orleans restaurants serve it like this!
For the side, toast fresh sourdough with some salted butter or make fluffy homemade biscuits.
Store the grits in a separate airtight container from the shrimp and sauce. These will keep in the refrigerator for 4-5 days.
Assemble each serving bowl before reheating and serve.
More Breakfast/Brunch Recipe Favorites!
If you tried this Cajun Shrimp and Grits Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Cajun Shrimp and Grits with a Creamy Tomato Sauce
Equipment
- Sauce Pot with lid
- Wooden Spoon
- Chef's Knife
- Large Skillet with Deep Sides
- Silicone Spatula
- Tongs
Ingredients
For the Grits:
- 1 cup heavy cream
- 2 ½ cups seafood broth
- ¾ cup quick grits
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt plus more, to taste
- Gouda cheese (optional)
For the Sauce:
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 teaspoon ground oregano
- 2 teaspoons Cajun seasoning
- 3 tablespoons tomato paste
- ⅔ cup seafood broth
- 1 cup heavy cream
For the Shrimp:
- 12.5 ounces large raw shrimp peeled and deveined, with tails on
- 1 tablespoon Cajun seasoning
Instructions
For the Grits:
- Add the heavy cream and seafood broth to a pot and whisk together until combined. Heat on medium heat until liquid begins to boil.
- Pour in the grits and seasonings, and let the pot come to a boil again.
- Turn the heat down to a simmer, cover, and let the grits cook for about 8-10 minutes until all liquid is absorbed.
- Stir in your cheese if you want to at this stage. Let cook for another 5 minutes uncovered for thick, creamy grits.
For the Sauce:
- While the grits are cooking, take a large saucepan/skillet and add in the butter, minced garlic, red pepper flakes, oregano, Cajun seasoning, and tomato paste.
- Bloom the tomato paste and spices on medium heat until fragrant. Stir frequently, creating a paste, so that the mixture does not burn.
- Pour in the seafood broth and heavy cream and cook on medium heat until the sauce reduces and becomes thicker.
For the Grits:
- Season the raw shrimp with 1 teaspoon of Cajun seasoning.
- Add your seasoned shrimp to the saucepan. Cook the shrimp for about 4-5 minutes, flipping halfway through.
- Finally, add your creamy grits to a bowl or shallow plate.
- Top with the cooked shrimp and cream sauce. Garnish with sliced green onions or freshly chopped parsley. Enjoy!
Laurel S. says
Love this recipe for Sundays after church. I enjoy the amount of flavor without having to slice up vegetables.
Shani W. says
Thank you for your review Laurel!
Dave says
CAJUN SHRIMP AND GRITS WITH A CREAMY TOMATO SAUCE
I very much enjoyed this recipe, especially the grits (agreed: no cheese needed for these grits). I wish the sause was a little thicker, but I don't know whether I should have let it simmer a little longer (I didn't think about making it thicker until the shrimp were introduced, and didn't want to overcook the shrimp). Is there any technique for slightly thicker sauce? Thanks!
Shani W. says
Thank you for your comment Dave!
Yep, my top recommendation is to let it simmer a bit longer before adding in the shrimp so that the water can evaporate more. You could also add in a cornstarch slurry (mix a little bit of cornstarch with water in a separate bowl, and stir it into the sauce) to quickly thicken up the sauce.
Joanne Williamson says
This recipe calls for 12.5 lbs shrimp which I would hope is a typo. Can you pls provide correct amount of shrimp.
Shani W. says
Yes, that should be 12.5 ounces! I just updated the recipe card - thank you so much for pointing out that typo.