Zesty Cajun Shrimp and Grits

This Cajun shrimp and grits is the kind of dish that makes your kitchen smell absolutely incredible from the first sizzle. Creamy, cheesy grits serve as the perfect cozy base for boldly spiced shrimp swimming in a smoky, garlicky pan sauce. It comes together faster than you'd expect and tastes like something straight off a New Orleans menu.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup shredded sharp cheddar cheese
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chiles, drained
• 2 tsp Cajun seasoning
• 1 tbsp fresh lemon juice
• 3 green onions, thinly sliced

Directions

1. Bring chicken broth to a boil in a medium saucepan over medium-high heat, then whisk in the grits. Reduce heat to low, cover, and cook stirring occasionally for about 20 minutes until thick and creamy.
2. Stir 2 tablespoons of butter and all the shredded cheddar into the cooked grits until fully melted and smooth. Season with salt and pepper, then keep warm on the lowest heat setting.
3. Pat shrimp dry and toss them in a bowl with the Cajun seasoning until evenly coated.
4. Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.
5. Add the seasoned shrimp in a single layer and cook for about 90 seconds per side until pink and just cooked through. Remove shrimp and set aside.
6. Pour the drained diced tomatoes with chiles into the same skillet and stir, scraping up any browned bits from the bottom. Simmer for 2 minutes, then stir in the lemon juice and return the shrimp to the pan.
7. Spoon the cheesy grits into bowls, top generously with the shrimp and tomato sauce, and finish with sliced green onions.

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