Cajun shrimp & grits are a favorite of so many. We love making these blackened cajun shrimp and grits with a topping of sautéd peppers, onions and corn. We add a variety of cheeses to the grits to give it a super tasty flavor.
We whip up a batch of cheesy spicy grits and top it with cast iron blackened shrimp, and a topping of onions, peppers, and corn!
Ingredients for cheese grits:
- 1 cup Professor Torberts Corn Grits
- 1 cup water
- 1 cup whole milk
- 1 1/2 Cups sharp cheddar cheese, freshly shredded
- ½ cup pepper jack cheese, freshly shredded
- 4 tablespoons butter
- 1 tablespoon cajun seasoning
- Salt and pepper to taste
Pepper & Corn Saute:
- 1 Poblano pepper, diced small
- 1 large or 2 small jalapeno peppers, diced small
- 1 red or orange pepper, diced small
- 1 small red onion, diced small
- 6 cloves of peeled garlic, shredded with microplaner
- 1 bag of frozen corn
- Garlic olive oil or canola oil for cooking
- 1 teaspoon cajun seasoning
- 24 Jumbo raw shrimp (21–25 size), de-veined and shelled
- 3 tablespoons canola oil
- 1 tablespoon cajun seafood seasoning
- Sliced green onions or chives
Peel and de-vein shrimp, leaving tails on. Rinse shrimp, drain, and pat dry with paper towels. Keep shrimp in fridge, while preparing the rest.
Put water, and milk into a pot, and bring to a low boil. Reduce to a simmer, using whisk to stir, slowly pour in grits. Continue to stir grits until it come back to a simmer. Simmer, stirring often, until grits absorb the liquid.Times may vary, depending on the grits you use, 20-30 minutes. Stir in blackened Cajun seasoning, set aside to keep warm.
Prepare pepper corn mixture:
Heat up a cast iron skillet, with light coating of canola oil or garlic olive oil. Put corn in hot pan. Season with salt and pepper. Roast corn till golden brown, stirring with metal spatula. Set corn aside, in a bowl, covering with foil.
Finish off the peppers and corn, while also cooking shrimp!
Put another cast iron pan outside on a hot grill, heating for 5 minutes. You may do this inside, but still make sure pan is very hot! Re-heat pan used for corn, till very hot. Put shrimp into large cast iron pan, set timer for 3 minutes. Cooking times vary, depending on size of shrimp, so turn over when they start to become opaque.
While shrimp is cooking, finish the sauté mixture. Add onion into the other hot pan, cook for 1 minute. Stir in garlic, & cook for 1 minute. Toss in peppers, stirring, to heat, but allow to remain crisp. Turn shrimp over, set timer for 2 minutes. Toss corn into pepper and onion mixture, continue to cook, stirring
Assemble shrimp and grits:
Serve grits in a large bowl, placing shrimp and pepper-corn mixture on top! Sprinkle with green onions or chives, and enjoy!
This recipe works well with shrimp cooked on stove, or out on grill. You can also sub out scallops or grilled chicken for the shrimp. This is a great vegetarian dish, served without the shrimp!
Keywords: Cajun Shrimp Grits
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