Cajun Shrimp over Cheesy Grits
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This recipe for Cajun Shrimp over Cheesy Grits can be made on weeknights in any season of the year, but it’s especially nice in the winter months when you need a little comfort food. Quick and Easy. Spicy and Cheesy. And yummy!
I worked on this recipe for quite a while trying to get the flavor combination just right. My first try turned out a bit bland, so I added cheese to the grits, which helped. But it still needed more spice, so I turned to some Cajun Spice Mix, and also added some more vegetables. That did the trick. This recipe is the perfect combination of spicy, cheesy, yumminess. At least in my book, that is.
Ingredients for Cajun Shrimp over Cheesy Grits
Cheesy Grits
- water
- instant grits
- cheddar cheese, shredded
- garlic powder
- paprika
Shrimp and Vegetables
- fresh asparagus, chopped
- medium zucchini, julienned
- large red pepper, julienned
- extra virgin olive oil
- sweet onion
- clove garlic
- sun-dried tomatoes (optional)
- red wine vinegar
- Cajun Spice (See my Recipe Here.)
- dried basil
- dried oregano
- kosher salt
- freshly ground black pepper
- raw large shrimp, peeled and deveined
- butter
- minced garlic
- red pepper flakes
Instructions for Making this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare Ingredients
Using a chef’s or santoku knife and cutting board, chop asparagus into small pieces.
Slice the zucchini and red pepper into julienne-style pieces.
Mince the onion and clove.
Make the Grits
In medium saucepan, heat water. Add grits and cook according to package directions, approximately 12-15 minutes, until grits are thickened, stirring occasionally.
Stir in the grated cheddar cheese. Cover for 3-5 minutes until cheese is melted.
Add the garlic powder and paprika. Stir to combine.
Prepare the Vegetables
While grits are cooking, heat 2 tablespoons olive oil in a large skillet or saute pan and saute the prepared asparagus, zucchini, and red pepper. Cook until tender.
I love the visual mix of the julienne-cut vegetables. To do this, use a sharp Chef’s knife or Santoku knife and slice the zucchini and red pepper into thin strips.
Add minced onions and garlic, and if desired, the sun-dried tomatoes.
I have used sun-dried tomatoes if I have them in the pantry. They add a nice richness to the vegetable mixture.
Stir in the red wine vinegar, Cajun Spice mix, dried basil and oregano, kosher salt, and freshly ground black pepper. Bring to a boil, then simmer for 5 minutes.
If you don’t have Cajun Spice in your pantry, you may make your own. See my homemade Cajun Spice Recipe Here.
Place mixture in a bowl and cover to keep warm.
Cook the Shrimp
Melt the butter and remaining extra virgin olive oil in the same skillet. Stir in peeled and deveined shrimp and minced garlic and cook for 5 minutes or until shrimp turn pink, stirring occasionally.
Add the vegetable mixture to the cooked shrimp and sprinkle with red pepper flakes.
To serve, place a large spoonful of grits on a plate and cover with shrimp mixture. This recipe will make enough to serve 4 people.
If desired, add a fresh green salad and crusty bread to make a complete meal.
See more Fish and Seafood Recipes Here. Browse Main Dishes Here.
Cajun Shrimp over Cheesy Grits
Ingredients
Cheesy Grits
- 2 1/4 cups water
- 1/2 cup instant grits
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Shrimp and Vegetables
- 1/2 pound asparagus chopped
- 1 medium zucchini julienned
- 1/2 large red pepper julienned
- 4 tablespoons olive oil divided
- 1 cup sweet onion minced
- 1 clove garlic minced
- 2 tablespoons sun-dried tomatoes optional
- 2 tablespoons red wine vinegar
- 1 teaspoon Cajun Spice See my Recipe Here.
- 1 teaspoons dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound uncooked large shrimp peeled and deveined
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare Ingredients
- Using a chef's or santoku knife and cutting board, chop asparagus into small pieces.
- Slice the zucchini and red pepper into julienne-style pieces.
- Mince the onion and clove.
Prepare the Grits
- In medium saucepan, heat water. Add grits and cook according to package directions, approximately for 12-15 minutes, until grits are thickened, stirring occasionally.
- Stir in the grated cheddar cheese and garlic powder. Cover for 3-5 minutes until cheese is melted. Stir to combine and sprinkle with paprika.
Prepare the Vegetables
- While grits are cooking, heat 2 tablespoons olive oil in a large skillet and saute the prepared asparagus, zucchini, and red pepper. Cook until tender.
- Add minced onions and garlic, and if desired, the sun-dried tomatoes.
- Stir in red wine vinegar, Cajun Spice mix, dried basil and oregano, kosher salt, and freshly ground black pepper. Bring to a boil, then simmer for 5 minutes. Place mixture in a bowl and cover to keep warm.
Cook the Shrimp
- Melt butter and remaining oil in skillet. Stir in peeled and deveined shrimp and garlic and cook for 5 minutes or until shrimp turn pink, stirring occasionally.
- Add vegetable mixture to the cooked shrimp and sprinkle with red pepper flakes.
- To serve, place a large spoonful of grits on a plate and cover with shrimp mixture. Serves 4.
Notes
Nutrition
I love spicy shrimp dishes but have never had grits. Here in Italy we have polenta which I think is similar. Perhaps I can make this dish with that instead. It looks so good!
Yes, I believe you could use polenta. The texture may be a bit different, but I think it would work fine. Hope it goes well for you!