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Louisiana-Style Shrimp with White Cheddar Grits

This dish is a staple in Cajun cooking. Every South Louisiana native thinks their mom makes the all-time best shrimp and grits. We think ours might give them a run for their money. We started with the holy trinity and built a dish of juicy shrimp simmered in a decadent butter sauce over a bed of delicious white cheddar grits.

Allergens: Shellfish, Milk, Fish

Ingredients: Shrimp, white cheddar grits (vegetable stock, milk, grits, cheddar cheese, onions, butter, sea salt, canola oil, garlic, yeast, spice, xanthan gum), seafood stock (water, white fish, mussels, lobster, carrot, shrimp onion, leeks, mushrooms, tomato paste, thyme, sea salt), celery, onions, bell peppers, Calabrian garlic confit (shallot, garlic, canola oil, red chili flakes), Worcestershire sauce (white vinegar, molasses, sugar, water, salt, onion, anchovies, garlic), butter, redfish spice blend (salt, spices, garlic, paprika, onion) — 360 calories per serving; 12g total fat; 24g protein; 22g total carbohydrate; 2g dietary fiber

Supplies to gather

  • Saute pan (10 inches or larger)
  • Cooking spoon
  • Microwave-safe bowl
  • Mixing bowl
  • Plate
  • Paper towels
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Place the shrimp into a mixing bowl, and toss together with half of the cajun seasoning.

Place a saute pan onto the stovetop, add 1-2 tbsp. of cooking oil, and set the heat to medium. When the oil is hot, place the shrimp into the pan. Be careful for any oil splatter. Cook for 60 sec. Then use tongs to turn the shrimp, and cook 20 additional sec. Then set the shrimp aside.

Add 1 tbsp. of cooking oil and the holy trinity vegetables into the pan with the remaining cajun seasoning. Stir the vegetables together, and cook for 3 min, or until the vegetables are soft. Add the garlic confit into the pan, stir, and cook for 30-45 additional sec.

Step 2

Meanwhile, place the cheddar grits into a microwave-safe bowl covered with a damp paper towel. Microwave for 1 min. Stir together, and microwave for 1 additional min. Add the white cheddar cheese to the grits, and stir together.

Add the worcestershire sauce (omit for wheat allergies) and seafood stock into to the pan with the holy trinity, and simmer for 3 min, or until the liquid has reduced by half.

Then return the shrimp to the pan. Add the butter, and turn off the heat. Stir together until the butter has melted.

Step 3

Let’s plate: spoon the white cheddar grits into the serving bowls, then spoon the shrimp and stock over the grits.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.