Cajun-Seasoned Shrimp and Stone-Ground Grits
Plump shrimp sautéed in a garlic-herb butter sauce served over creamy stone-ground grits, seasoned with a hint of Cajun spice. This creole-inspired mother’s day ready in about 45 minutes pairs large, peeled and deveined shrimp, stone-ground grits, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb large, peeled and deveined shrimp
- 1 cup stone-ground grits
- 3 tbsp butter
- 3 cloves minced garlic
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 2 tbsp chopped chives
- 1/4 cup heavy cream
Instructions
- Step 1: Bring 4 cups water and 1/4 tsp salt to a boil in a saucepan. Gradually whisk in 1 cup stone-ground grits, reduce heat to low, and cook for 20 minutes, stirring occasionally.
- Step 2: While grits cook, heat 2 tbsp butter in a skillet over medium-high heat. Add 1 lb shrimp and cook for 2 minutes per side until pink.
- Step 3: Remove shrimp and set aside. Add 1 tbsp butter, 3 minced garlic cloves, 1/4 tsp cayenne pepper, and 1/2 tsp paprika to the skillet, sautéing for 1 minute until fragrant.
- Step 4: Stir in 1/4 cup heavy cream and 2 tbsp chopped chives, then return shrimp to the skillet and toss to coat.
- Step 5: Season grits with salt and pepper, then spoon into bowls and top with shrimp mixture.
Frequently asked questions
How long does Cajun-Seasoned Shrimp and Stone-Ground Grits take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cajun-Seasoned Shrimp and Stone-Ground Grits?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stone-ground grits from drying out.
Can I substitute ingredients in Cajun-Seasoned Shrimp and Stone-Ground Grits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cajun-Seasoned Shrimp and Stone-Ground Grits for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cajun-Seasoned Shrimp and Stone-Ground Grits?
Creole mother’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe saved my Mother's Day dinner! The shrimp was juicy and the grits had such a rich, earthy taste. My whole family asked for seconds.
- ★★★★★
The shrimp was perfectly spiced and the grits were creamy like my grandma used to make. Made this for my mom's Mother's Day brunch and she cried happy tears!
- ★★★★☆
Loved the flavors, but the grits took longer to cook than the recipe said. Added extra Cajun spice to compensate and it was still a hit at our family dinner.
