📝 About This Recipe
Transport your kitchen to the heart of the Bayou with this soul-warming classic that perfectly balances rustic comfort and refined flavor. Our version features velvety, slow-cooked stone-ground grits enriched with sharp cheddar, topped with succulent jumbo shrimp smothered in a rich, Tasso-infused gravy. This dish is a celebration of Cajun heritage, offering a symphony of smoky, spicy, and savory notes that turn any brunch into a special occasion.
🥗 Ingredients
For the Creamy Grits
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Chicken stock (low sodium)
- 2 cups Whole milk (room temperature)
- 4 tablespoons Unsalted butter (cubed)
- 1 cup Sharp white cheddar cheese (freshly shredded)
- 1 teaspoon Kosher salt and black pepper (or to taste)
For the Shrimp and Gravy
- 1.5 pounds Jumbo shrimp (peeled, deveined, tails on)
- 4 ounces Tasso ham or thick-cut bacon (diced small)
- 1 tablespoon Cajun seasoning (low sodium preferred)
- 2 tablespoons All-purpose flour (for the roux)
- 1/2 cup Bell pepper (finely diced)
- 1/2 cup Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Worcestershire sauce
- 1 cup Chicken stock (for the sauce)
For Garnish
- 1/4 cup Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 1 dash Hot sauce (Louisiana style)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, bring the 2 cups of chicken stock and 2 cups of milk to a gentle boil over medium-high heat.
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2
Slowly whisk in the stone-ground grits and a pinch of salt. Reduce the heat to low and cover the pot.
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3
Cook the grits for 35-45 minutes, whisking every 10 minutes to prevent sticking. They are done when they are creamy and tender to the bite.
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4
While grits cook, pat the shrimp dry and toss them in a bowl with the Cajun seasoning until evenly coated.
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5
In a large skillet over medium heat, fry the diced Tasso ham or bacon until crisp. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pan.
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6
Increase the skillet heat to medium-high. Add the shrimp in a single layer and sear for 1-2 minutes per side until just pink. Remove shrimp and set aside on a plate.
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7
In the same skillet, add the onion and bell pepper. Sauté for 3-4 minutes until softened, scraping up any browned bits (fond) from the bottom.
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8
Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a light roux.
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9
Slowly pour in the remaining 1 cup of chicken stock, whisking constantly to ensure no lumps form. Simmer for 3-5 minutes until the gravy thickens.
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10
Stir in the Worcestershire sauce, lemon juice, the cooked Tasso ham, and the seared shrimp. Let simmer for 1-2 minutes to warm through.
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11
Finish the grits by whisking in the butter and shredded cheddar cheese until completely melted and glossy. Adjust seasoning with salt and pepper.
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12
Spoon a generous portion of cheesy grits into shallow bowls. Top with the shrimp and a ladle of the savory gravy.
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13
Garnish with sliced green onions, fresh parsley, and a dash of hot sauce if you like an extra kick.
💡 Chef's Tips
Use stone-ground grits rather than instant; the texture and corn flavor are vastly superior and worth the extra time. Don't overcook the shrimp in the initial sear—they will finish cooking in the hot gravy and stay tender. If the grits get too thick while waiting for the shrimp, whisk in a splash of warm milk or stock to loosen them up. For an authentic Cajun flavor, seek out Tasso ham, which is a spicy, smoked pork shoulder specialty of South Louisiana. Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a perfectly smooth melt.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up every drop of the gravy. A crisp, chilled Mimosa or a spicy Bloody Mary pairs beautifully with the richness of the dish. Add a side of sautéed garlicky collard greens for a traditional Southern vegetable accompaniment. For a lighter touch, serve with a simple arugula salad tossed in a lemon vinaigrette. A few shakes of high-quality smoked paprika on top adds a beautiful color and extra depth.