Enjoy this classic Cajun Shrimp and Grits recipe, where succulent shrimp are seasoned with authentic Cajun spices and served over creamy, buttery grits

I served this recipe for years when catering through my culinary school classroom. It SOLD OUT every time and has always been a hit! Save the details below.

To make the grits you will need a quality chicken stock, coarse ground grits, tomato paste, heavy cream, Cajun seasoning and freshly grated shredded cheese.

For the shrimp base, use a high quality peeled and deveined shrimp, bacon, and Cajun and Italian seasonings. 

Start by brining the stock to a boil and add in the coarse grits and Cajun seasoning. Let them cook until tender.

Add in the heavy cream and the tomato paste. Remove the grits from the heat and slowly whisk in the freshly grated cheddar cheese until melted and combined. 

In a separate pan, cook the bacon until browned. Remove from the pan and set aside but leave the bacon grease. 

Pre the shrimp be ensuring they're clean and patted dry. Add a little oil and then season with paprika, Italian seasoning and some Cajun spice blend. 

Cook the shrimp for a few minutes over medium heat in the bacon grease. Remove them once cooked from the pan but add the pan back to the heat. 

To the pan, deglaze with some butter and a little tomato paste. Mix until heated and then remove from the heat and fold into the cooked shrimp. 

Layer the grits with the sauce covered shrimp and crumbled bacon. Add some chives as a garnish and serve!