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Cajun Shrimp and Grits

This Cajun Shrimp and Grits is restaurant-quality comfort food with a smokey white wine sauce and hearty collard greens.
Course Dinner, Main Course
Cuisine Southern
Keyword Comfort Food, Grilled Seafood
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 3 people

Ingredients

Pimento Grits

  • 1 cup stone ground grits
  • milk amount will vary (sub 1/2 water for milk)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp butter
  • 4 oz cheddar cheese grated
  • 3 oz pimento peppers minced

Cajun Shrimp

  • 1 lb large shrimp
  • 4 oz speck see post for substitutes
  • 5 cloves of garlic minced
  • 1 shallot minced
  • 3/4 cup white wine
  • 1 cup chicken broth
  • 6 oz collard greens stem removed, chopped
  • 1/3 cup heavy cream
  • 2 tbsp butter
  • olive oil

Homemade Cajun Seasoning

  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/4 tsp kosher salt
  • 2-3 cracks of black pepper

Instructions

Pimento Grits

  • In a pot, over medium-low heat add the total amount of liquid your package calls for—split 50/50 between milk and water. (example: if the package calls for 3 cups of water, do 1 1/2 cups of milk and 1 1/2 cups of water)
  • Add garlic powder, onion powder, and a heavy pinch of salt. Bring to a low simmer and stir in the grits.
  • Cook the grits until they are tender. If they have absorbed all the liquid and are still hard add more milk/water.
  • When the grits are done, turn off the heat. Stir in the butter, grated sharp cheddar cheese, and minced pimento.

Cajun Shrimp

  • Combine the homemade cajun seasoning spices in a bowl.
  • If your shrimp aren’t already cleaned, go ahead and de-shell and de-vein them. Pat dry, coat in a drizzle of olive oil and 1 tbsp of the cajun seasoning, and a pinch of salt. Toss to coat and place on the side.
  • In a large skillet or sauté pan over medium 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.
  • Add the rest of the cajun seasoning and bloom the spices for 2 minutes, stirring frequently.
  • Pour in the white wine and let it simmer for 5–6 minutes.
  • Add the chicken broth and collard greens. Cook with the lid on for 10 minutes over low heat or until the greens have wilted and are tender.
  • When the greens are ready, pour in the heavy cream, and butter and stir to combine.
  • 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.
  • To serve, scoop a generous amount of grits in a bowl and top with the cajun shrimp and collard greens.