Cajun Shrimp and Grits (Super Buttery & Creamy with Smoked Gouda!)

This Cajun Shrimp and Grits delivers. Stone-ground grits are cooked low and slow with garlic and butter (risotto-style!), then loaded with smoked gouda. The shrimp get a quick sear in Cajun seasoning, then nestle into a silky butter sauce with peppers, onions, and garlic. Two full sticks of butter make it rich and indulgent — perfect for Valentine's Day, date night, or a cozy night in.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American, Cajun, Southern

Servings: servings

Calories: 805kcal

Author: Briana

Equipment

large skillet
saucepan or dutch oven

Ingredients

Shrimp shell stock (optional):

shrimp shells
6 cups chicken broth

Cheesy grits:

2 tablespoons unsalted butter
6-8 cloves garlic minced
1 teaspoon Cajun seasoning to taste, we use homemade salt-free; reduce if using one with added salt — see notes
3 cups stock or more, as needed to thin
1 cup stone-ground grits
2 - 2 ½ cups whole milk as needed to thin
½ - ¾ cup heavy cream as needed to thin
6 tablespoons unsalted butter
1 cup smoked gouda 4 ounces, shredded
Kosher salt to taste depends on cheese, Cajun seasoning, and chicken broth.
¼ teaspoon black pepper to taste

Cajun shrimp:

1½ pounds extra-large shrimp colassal or larger, 16-20 count per pound, peeled and deveined
1 tablespoon neutral oil to season the shrimp
1½ teaspoons kosher salt one 1 teaspoon per pound of shrimp, generally, but check salt in your Cajun seasoning!
2-3 teaspoons Cajun seasoning to taste, we use homemade salt-free; reduce if using one with added salt — see notes
½ teaspoon black pepper to taste
1 tablespoon neutral oil for skillet
2 tablespoons unsalted butter for skillet

Sauce & vegetables:

2 tablespoons unsalted butter
1 medium onion diced
2 stalks celery diced
½ medium green bell pepper diced
½ medium red bell pepper diced, optional, for color and sweet
3-4 green onions white and green parts separated, sliced
10 cloves garlic minced
1 teaspoon Cajun seasoning to taste, we use homemade salt-free; reduce if using one with added salt — see notes
¼ teaspoon black pepper
1 cup shrimp-chicken stock
Kosher salt to taste depends on chicken stock and Cajun seasoning
4 tablespoons unsalted butter cold
Juice of ½ lemon
Fresh parsley and green onions chopped, for garnish, optional

Instructions

Make the shrimp shell stock (optional):

Add shrimp shells to a pot with chicken broth. Bring to a boil, reduce heat, and simmer covered for 20-30 minutes. Strain and set aside.
shrimp shells , 6 cups chicken broth

Cheesy grits:

In a Dutch oven or heavy pot, melt butter over medium-low heat. Add garlic and Cajun seasoning, stirring often until fragrant, about 30 seconds to 1 minute.
2 tablespoons unsalted butter, 6-8 cloves garlic, 1 teaspoon Cajun seasoning
Pour in shrimp-chicken stock and bring to a boil.
3 cups stock
Slowly whisk in stone-ground grits, stirring constantly to avoid lumps. Reduce heat to low, cover, and simmer.
1 cup stone-ground grits
Stir every few minutes. As grits thicken, gradually add milk and cream, whisking to loosen. Continue cooking 30-60 minutes until tender and creamy.
2 - 2 ½ cups whole milk, ½ - ¾ cup heavy cream
Remove from heat. Stir in butter and smoked gouda a little at a time until melted and smooth. Season with with salt, pepper, and more Cajun seasoning to taste.
6 tablespoons unsalted butter, 1 cup smoked gouda, ¼ teaspoon black pepper, Kosher salt to taste

Cajun Shrimp:

Toss shrimp with oil, Cajun seasoning, salt, and pepper until coated.
1½ pounds extra-large shrimp, 1 tablespoon neutral oil, 1½ teaspoons kosher salt, 2-3 teaspoons Cajun seasoning, ½ teaspoon black pepper
Heat oil and butter in a large skillet over medium-high heat. Working in batches, sear shrimp 1-2 minutes per side until pink but slightly undercooked. Transfer to a plate.
1 tablespoon neutral oil, 2 tablespoons unsalted butter

Sauce:

Add butter to the same skillet. Add onion, celery, bell peppers, and white parts of green onions with a pinch of salt. Sauté 4-5 minutes until softened.
2 tablespoons unsalted butter, 1 medium onion, 2 stalks celery, ½ medium green bell pepper, ½ medium red bell pepper, 3-4 green onions
Add garlic, Cajun seasoning, and black pepper. Cook 30 seconds until fragrant.
10 cloves garlic, 1 teaspoon Cajun seasoning, ¼ teaspoon black pepper
Pour in stock and scrape up any browned bits. Bring to a simmer.
1 cup shrimp-chicken stock
Add shrimp back to skillet and simmer 2-3 minutes until cooked through and sauce reduces slightly. Season with salt to taste.
Kosher salt to taste
Remove from heat. Swirl in cold butter one tablespoon at a time until sauce is glossy and emulsified. Squeeze lemon juice over top. Season with salt and pepper to taste.
4 tablespoons unsalted butter, Juice of ½ lemon

To Serve:

Spoon grits into shallow bowls. Top with shrimp and sauce. Garnish with green onion greens and fresh parsley.
Fresh parsley and green onions

Video

Notes

Shrimp stock: Optional but adds great flavor! Start with 6 cups broth — you'll end up with about 4-5 cups after simmering. If skipping, use all chicken broth.
Grits timing: Stone-ground grits take 30-60 minutes depending on your texture preference. We like ours really soft and creamy, closer to 45 minutes to 1 hour.
Adding liquid to grits: Add the milk and cream gradually, to your preference. You may not need all of it, or you may want a little more — it depends on how creamy or thick you like your grits.
Grits too loose? Simmer uncovered, stirring often, until they thicken to your desired consistency.
Shrimp size: Use extra large (16-20 count) or jumbo (13-15 count) shrimp for best results.
Cheese swap: Sharp cheddar or regular gouda work great if you can't find smoked gouda.
Cheese tip: Shred your own gouda for the smoothest melt — pre-shredded has coatings that can make it grainy.
Cajun seasoning: We use our homemade Cajun seasoning which is salt-free with balanced heat. If using store-bought (which usually contains salt and can be spicier), reduce the added salt throughout the recipe and consider using less seasoning if yours runs hot.
Make it spicier: Add a pinch of cayenne to the shrimp seasoning or sauce.
Storage: Store grits and shrimp separately in airtight containers. Refrigerate up to 3 days. Reheat grits with a splash of milk to loosen.

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