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This Cajun Shrimp and Grits will be the BEST you’ve ever tried! Smoked gouda is used to give the grits the best flavor, and the gravy is made from bacon!
*Note: This recipe was one of my originals. It’s fantastic, and deserved much better photos than what I posted originally, so there are some updated photos included. Enjoy!*
New Orleans is one of my favorite places to visit. I love the vibrancy of the city, the architecture, the music and of course, the food! A few years ago, Cajun Shrimp and Grits started popping up on restaurant menus in Kansas City, but I was hesitant to try it.
Two years ago, I visited New Orleans for a friend’s bachelorette party. I was wowed by the Shrimp and Grits was at Red Fish Grill on Bourbon Street. They were so incredibly rich and delicious, but I think the primary ingredient was butter! I vowed that upon my return, I would find a recipe that didn’t require me to go full Paula Deen.
The thing I love most about this recipe is that it packs a big flavor punch, but is surprisingly simple to make. Dinner can be on the table in less than 30 minutes, using only two pans! This is one of my husbands favorite meals and he requests it regularly.
A simple but decadent bacon gravy is used to cook the shrimp. Smoked gouda or cheddar cheese is the perfect addition to balance the creamy grits with the spicy, decadent shrimp. I serve this Cajun Shrimp and Grits with hot sauce so everyone can make the heat level to their liking!
Close your eyes, and you just might imagine you’re on Bourbon Street eating these amazing Creole Shrimp and Grits!
Note: I have a hard time finding grits in the Midwest. If all you can find is instant grits, that’s okay. You may also want to check the bulk foods or natural foods section of the grocery store. That is typically where I find them.
For the grits
For the shrimp