Bayou Butter Cajun Shrimp & Grits

This bold, comforting bowl brings the soul of Louisiana right into your kitchen without any fancy equipment or hard-to-find ingredients. Creamy stone-ground grits get topped with plump, spicy shrimp swimming in a smoky, garlicky butter sauce that'll have everyone scraping the bowl clean. It's the kind of weeknight dinner that feels like a special occasion every single time.

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

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups chicken broth, divided
• 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 tbsp Cajun seasoning, divided
• 3 green onions, sliced
• 1 tbsp fresh lemon juice

Directions

1. Bring 3 cups of chicken broth to a boil in a medium saucepan. Whisk in the grits, reduce heat to low, and cook 20-22 minutes stirring often until thick and creamy.
2. Stir in 2 tablespoons butter, the cheddar cheese, and 1 tablespoon Cajun seasoning into the finished grits. Season with salt, cover, and keep warm on the lowest heat.
3. Pat shrimp dry with paper towels and toss them with the remaining 1 tablespoon Cajun seasoning until evenly coated.
4. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through. Transfer to a plate.
5. Add the minced garlic to the same skillet and cook 30 seconds until fragrant, then pour in the drained diced tomatoes and the remaining 1 cup chicken broth. Simmer 3-4 minutes until the sauce reduces slightly.
6. Return the shrimp to the skillet, squeeze in the lemon juice, and toss everything together to coat in the sauce.
7. Divide the cheesy grits among four bowls, spoon the shrimp and sauce generously over the top, and finish with sliced green onions.

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