Not to be super boastful, but I really outdid myself with these Cajun Shrimp & Grits this time.
So normally, I reserve ordering shrimp & grits for really nice brunch outings with my girlfriends, cute outfits, and one too many glasses of bottomless mimosas…
I’ve actually never made it at home before now; was it out of laziness? Some dumb fear it won’t taste as good? I really don’t know. But I used last Sunday to try to make it since I had all the ingredients… and OMG.
During the cooking process, I was tasting and seasoning at each stop (like they do on my favorite show Chopped), and every time I would do a dance out of joy. Like “Girl, does it really taste this good??” I was kind of in disbelief.
This was probably the quickest food photoshoot I did because I truly could not wait to dig into a bowl.
Anyway, I’m giving it all this praise because it really is that damn good. And I couldn’t wait to share the recipe with my Coined Crew!
Shrimp & grits may look fancy or complicated, but this is so easy to put together. I didn’t this time because it honestly didn’t even need any, but you can stir in your favorite cheese (gouda, fresh mozzarella, etc.) to the grits at the end of cooking for an even richer taste. Since shrimp cooks so fast, we basically poach them in the cream sauce so they soak up all the juiciness and Cajun-inspired seasonings.
Please try these Cajun Shrimp and Grits and elevate your home breakfast, brunch, brinner – whatever. I eat this any time of the day, honestly. This is also one of the most popular posts on Coined Cuisine, for a great reason!
Cajun Shrimp and Grits with a Creamy Tomato Sauce
For the grits:
- ⅔ cup quick grits
- ¼ cup heavy cream
- 1 ½ cup water
- Gouda cheese (optional)
For the sauce & shrimp:
- 14 shrimp large
- ⅔ cup vegetable broth
- 3 cloves garlic
- 2 tbsp. unsalted butter
- 2 tbsp. tomato paste
- ½ cup heavy cream
- 1 tbsp. extra-virgin olive oil
- 1 tsp. red pepper flakes
For the grits:
- Add 1/4 cup of heavy cream and water to a pot and whisk together until combined. Heat on medium heat until liquid begins to boil.
- Pour in grits and seasonings (I used garlic powder, onion powder, salt, black pepper, and a bit of smoked paprika) and let pot begin to 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. Feel free to add any additional seasonings/cheese to your taste preference.
For the sauce:
- While the grits are cooking, take a large saucepan/skillet and add the garlic cloves, red pepper flakes, olive oil, and butter.
- Cook on medium heat until the garlic & peppers are fragrant. Let the butter get nice and bubbly, but don't let it brown.
- Add the tomato paste to your pan and stir with a wooden spoon until fully incorporated, for about 2 minutes.
- Pour in the veggie broth and heavy cream and cook on medium heat until the sauce is bubbly and all ingredients are fully mixed. The sauce will thicken slightly but you can add water to thin it out if you prefer that consistency.
- Peel and devein shrimp; add to the saucepan and baste them in the sauce. Cook the shrimp for about 4-5 minutes, until they turn pink. Season the sauce & shrimp with a bit of Cajun seasoning.
- Add creamy grits to a bowl or shallow plate. Top with the cooked shrimp and the sauce. Garnish with diced tomatoes and sliced green onions. Enjoy!
The Coined Breakdown
- Total Cost per bowl: $3.35
- Total Cost (about 2 bowls): $6.71
- Those Other Guys: $14.00 a serving