Cajun Shrimp and Grits

If I was trapped on a desert island and needed to pick one dish… this would be it.

I recently took a trip to Savannah, GA, and let me tell you—there isn’t a day that goes by that I don’t dream about the White Wine Shrimp and Grits from B. Matthews Eatery. So, as I always do, I recreated it at home—and here it is. This Cajun Shrimp and Grits is restaurant-quality comfort food, made right in your own kitchen. It delivers bold flavor with a subtle smokiness, hearty collard greens, and meaty shrimp—but my favorite part? The cajun white wine sauce with just a splash of heavy cream. Perfect for date night, or double the recipe to entertain—because who doesn’t love this southern staple?

WHAT YOU’LL NEED FOR CAJUN SHRIMP AND GRITS

CAJUN SHRIMP

• Shrimp – Most of my shrimp dishes follow the rule: go big or go home. But for this recipe, size does matter—just not in the way you might think. We want large shrimp, not extra-large or colossal. The last thing you want is to be cutting up shrimp while digging into a hot bowl of cheesy grits. Think one-biters—but not small. Both fresh or frozen shrimp work great here.
• Speck – In case you’re not familiar, speck is smoked prosciutto. It adds a beautifully layered smoky flavor to this dish without being overwhelming. Combined with the tang from the white wine sauce and the earthiness of the collard greens, the flavors come together in perfect harmony. Speck can sometimes be found near the pre-diced cured meats, often in the deli section (think cubed pancetta). Italian markets would be a better bet though.
  • Substitutions: Speck can be hard to find. If you can get smoked ham, that’s a great alternative, followed by cubed prosciutto or pancetta. Can you substitute bacon? Honestly… no. Bacon brings a totally different flavor and can easily overpower everything else.
• Collard Greens – As weird as it sounds, the collard greens MAKE this recipe. Not the shrimp, not even the pimento cheese grits—it’s the greens. They bring an earthy depth that perfectly complements the smokiness of the meat. The collard greens need to be removed off the stem before cooking. Simple cut down the length of the greens and discard the fibrous stem.
• White Wine – Choose a nice dry white that you’d actually drink. I use Sauvignon Blanc in most of my recipes, but if you prefer something like Pinot Grigio, go for it!
• Chicken Broth
• Garlic – Fresh only!
• Shallot
• Heavy Cream
• Homemade Cajun Seasoning – (see below)

PIMENTO GRITS

Some pimento cheese grits recipes just call for stirring in a scoop of pimento cheese dip at the end. That’s fine and all—but you’re likely to end up with some unwanted flavors, and let’s be honest, not all pimento cheese dips are created equal. To make sure this recipe turns out the same delicious way every single time, we’re making the flavors from scratch.

• Stone Ground Grits –I can’t stress this enough: the grits you choose can make or break this dish. Stone-ground grits take longer to cook, but the texture and flavor are 100% worth it. Do NOT substitute with quick-cooking grits or polenta. I know it’s tempting when you see how fast they cook, but the shrimp and grits portions of this recipe take about the same amount of time—so there’s no need to rush. Stone-ground grits can be a bit harder to find, but Bob’s Red Mill makes a great option, and Charleston Favorites (the ones I used) is another choice. *affiliate links
• Pimento – You can use either pre-chopped or whole pimento peppers from a jar. You’ll usually find them near the pickles, or sometimes tucked away in the Hispanic foods aisle of the supermarket.
• Sharp Cheddar Cheese
• Milk – The secret to rich, creamy grits? Replace half the water with milk. It makes a world of difference.
• Garlic Powder
• Onion Powder
• Butter

HOMEMADE CAJUN SEASONING… BUT WHY?

Sorry, but I have to be a little extra about this—homemade Cajun seasoning is significantly better than store-bought. I find most store-bought blends to be overpowering, and they often lean way too heavy on one spice or another. The good news? You probably already have most of the spices you need sitting in your pantry. Trust the process, take the extra two minutes, and make your own. Your taste buds will thank you.

• Smoked Paprika
• Sweet Paprika – If it doesn’t say smoked its most likely sweet paprika.
• Thyme
• Oregano
• Chili Flakes
• Cayenne Pepper
• Garlic Powder
• Onion Powder
• Black Pepper
• Salt

HOW TO MAKE CAJUN SHRIMP AND GRITS

PIMENTO GRITS

Keep in mind, you’ll be cooking the grits and the Cajun shrimp at the same time, so they finish together. The grits will be made according to the package instructions with a few changes. For example, if your grits call for 3 cups of water to 1 cup of grits, we’ll keep the same ratios, but swap half of the water for milk. Just a note: depending on the brand, you might need a little more liquid than what’s listed—so stay flexible. If you love this grits recipe so much and you want to make it without the shrimp, go right ahead.

Cook the Grits – In a pot, add the total amount of liquid your package calls for—split 50/50 between milk and water. (So, if it calls for 3 cups of liquid, use 1.5 cups milk and 1.5 cups water.) Add garlic powder, onion powder, and a heavy pinch of salt.

Bring to a low simmer and stir in the grits. Cook over low heat, making sure it never goes above a gentle simmer. Stir every 4–5 minutes to prevent them from sticking or burning on the bottom. Once the grits have absorbed the liquid, taste them. If they’re still a little firm, continue cooking and add more liquid—milk or water, 1/4 cup at a time—until they reach that perfect, creamy al dente consistency.

Deck out the Grits – When the grits are fully cooked, turn off the heat. Stir in the butter, grated sharp cheddar cheese, and minced pimento. Mix until the cheese is melted and everything is creamy and delicious.

CAJUN SHRIMP

Make the Seasoning – Combine all the spices in a bowl and thoroughly mix.

Prep the Shrimp – If your shrimp aren’t already cleaned, go ahead and de-shell and de-vein them. Place them in a bowl and thoroughly pat dry with a paper towel. Drizzle with a bit of olive oil, sprinkle in a pinch of salt, and add a heaping tablespoon of homemade Cajun seasoning. Mix until evenly coated, cover, and set aside.

Cook the Base – In a large skillet or sauté pan over medium-low heat, add a drizzle of olive oil. Once hot, add in the speck. Cook for 4-5 minutes, until the fat has rendered down. Toss in the shallots and garlic. Sauté for 2–3 minutes until soft and fragrant. Add the remaining Cajun seasoning and cook for another 2 minutes, stirring frequently. This step is important—letting the spices bloom brings out all those deep, smoky flavors. Just be careful they don’t burn.

Make the Sauce – Pour in the white wine and let it simmer for 5–6 minutes. I know it seems long, but this is key—the extra simmer time cooks off the acidity and leaves behind a subtle, mellow wine flavor.

Once the wine has reduced by half, stir in the chicken broth and the prepped collard greens (see ingredient list for prep notes). Cover with a lid and let it cook for about 10 minutes, until the greens are tender and wilted. When the greens are ready, pour in the heavy cream and stir to combine.

Add the Shrimp – Add the shrimp to the pan and cook for 2–3 minutes per side, or until they’re just cooked through—pink, opaque, and slightly curled. Spoon a generous portion of the pimento cheese grits into a bowl. Ladle the shrimp, collard greens, and a bit of that flavorful white wine sauce right over the top. Serve immediately.

STORING/REHEATING

The best seafood dishes are the ones served fresh—but if you’ve got leftovers, you’re still in luck. You can store this cajun shrimp and grits in an airtight container in the refrigerator for 1–2 days. When you’re ready to reheat, place the shrimp in a saucepan over low heat and warm gently until heated through. The grits are best microwaved in 30-second intervals, stirring in between. If they’ve thickened up too much in the fridge, just loosen them with a splash of chicken broth until they’re creamy again.