Cajun Shrimp & Grits

Kyle and I are heading to New Orleans in a few weeks and I am really excited about the trip, but more importantly the food. I’ve started to plan out the places I want to visit and while doing so got a little inspired! That night I made my own version of Shrimp and Grits, though I’m sure does not even measure close to what we will get to try while we are down there.


For the Grits:

  • 1 cup of 5 minute Quaker quick grits
  • 1/2 cup Parmesan
  • 1 tsp Garlic, minced
  • Salt & Pepper, to taste

For the Shrimp:

  • 1 lb medium uncooked shrimp, peeled & de-veined, tails removed
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper


For the Grits:

  • Make the grits as the package instructs
  • When the grits are almost done (they should start to get thick), stir in the garlic, parmesan, salt & pepper
  • Cover to keep warm until ready to serve

For the Shrimp:

  • Devein the shrimp and place into a bowl lined with a paper towel to catch excess water
  • When done cleaning the shrimp, remove the paper towel
  • In a bown, mix all the spices
  • Once the spices are mixed, add gradually to the bowl with the shrimp, using a spoon to stir and coat the shrimp
  • In a medium skillet, heat 2 tbsp of olive oil over medium heat
  • Add the shrimp – don’t overcrowd!
  • Cook 3-4 minutes on each side, depending on the size of the shrimp

Once cooked, assemble your dish! This is definitely a classic comfort dinner, so wear your sweatpants and dig in!



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