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Loosen those pants and get your spoons ready because you are in for a dinner you will not be able to stop eating with this one!  Seared shrimp in a creamy smoky cajun sauce with chicken andouille sausage, garlic, scallions, and pimiento.  Mouthwatering?  Served over creamy, cheesy grits.  Drooling?  This is my Family-friendly Cajun Shrimp and Grits Recipe.  

What makes this family-friendly is that it’s flavorful enough for the adults, but the spice is mild enough for the kiddos.  You can easily spice it up or down based on your family’s tolerance to spice.  My version also uses coarse cornmeal, which is not the traditional Southern fine white grits ingredient.  But hey, I’m originally from a suburb of Chicago and now live in Hoboken, NJ and I love the texture that the coarse cornmeal gives this!

What you will get here is FLAVOR!  It’s sooooo delicious!  And it comes together in just over 30 minutes.  

SHRIMP HAS SO MANY HEALTH BENEFITS!

I think we all know, at least anecdotally, that seafood is good for us.  However, getting kids or even adults to eat fish can sometimes be difficult.  That’s where Shrimp come in!  It’s one of the most consumed types of seafood.  It has a less-fishy smell or taste and can often be eaten with your fingers which makes it more fun.  So, let’s talk about the health benefits of Shrimp!

Shrimp is low in calories, yet provides a high amount of protein and healthy fats.  It also gives a variety of vitamins and minerals, as well as omega-6 and omega-3 fatty acids.  According to this article from Healthline, the primary antioxidant in shrimp, astaxanthin, “may help protect against inflammation by preventing free radicals from damaging your cells.  It has been studied for its role in reducing the risk of several chronic diseases.”

Here are some other delicious and easy-to-cook shrimp dinner recipes:

• Orange Brown Butter Shrimp Pasta
• Garlic Lime Shrimp Recipe with Tzatziki Sauce
• 30-Minute Coconut Shrimp

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For the grits, you will need a heavy bottom pot with lid. My dutch oven was perfect for this, but any good quality enameled cast iron 5-6 quart dutch oven with lid is great.

You will also need a large skillet/frying pan for making the sausage, shrimp, and cajun sauce. I used my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

PREP-AHEAD STEPS FOR YOUR CAJUN SHRIMP AND GRITS RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

This is one of those dinners that you can prep, but not cook anything ahead as it really does not do well when reheated.  For the prep, you can slice the sausage (see below for more on the sausage), mince the garlic, slice the scallions, and drain the pimiento.  

Make the cajun seasoning ahead as well and if you like cajun, make extra for sprinkling on potatoes, chickpeas, any other veggies, steak, chicken, and so much more!

You can also remove the tails from the shrimp and season.

What is Andouille Chicken Sausage?

Andouille sausage has both German and French origins, but here in the US, it’s found a great deal in southern and cajun cooking.  It’s traditionally made from chunks of smoked pork and other ingredients, such as onions, garlic, cayenne or other hot chiles to give it that distinctly spicy flavor.  

For this recipe, I used a chicken version, which is leaner and therefore, healthier.  It is still smoked and has the other typical cajun flavors and seasonings, so it’s a great substitute.  You can find chicken andouille sausage in any grocery store these days.  However, you can of course use a pork variety.

Can I use frozen shrimp?

Yes, you can use fresh or frozen shrimp.  The key is to ensure that they are cleaned of the digestive tract along the back and that the tail is pinched off.  You could cook this recipe with the tails on, but it’s more difficult to eat as you have to bite off the tail and discard.  It’s really a personal preference.  If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.

COOKING YOUR SHRIMP AND GRITS 

The first thing you want to get started is the grits.  As mentioned above, a heavy/thick-bottomed pot works best for even consistent heat with the grits.  Add the milk, water, and salt. Over medium-high heat, bring to a boil and then slowly whisk in the cornmeal.  Let me clarify…slowly add the cornmeal, but briskly whisk while doing so.  It’s sort of like rubbing your belly and patting your head at the same time, it takes coordination!  The cornmeal can clump so quickly, so the brisk whisking is important here!

Once completely mixed in, turn the heat down to low and cover. Cook for 20 to 25 minutes, whisking every 3 to 4 minutes, to prevent clumping. It is done when it’s thick and creamy.

While the grits are cooking, add a teaspoon of olive oil and the sausage to a preheated large frying pan/skillet. Cook on both sides until browned. Remove to a plate and return the pan to the heat.

Add another teaspoon or more of olive oil and then the seasoned shrimp to the pan. Cook the shrimp for about 2 minutes on one side and then flip and cook for only 1 more minute. Remove to the plate with the sausage.

To the same pan, add another teaspoon of olive oil and then add the garlic, pimiento, and scallions and cook for 2-3 minutes. Add the chicken broth along with the cornstarch slurry and whisk as it heats and starts to thicken, about 3 minutes. Once thickened, add back the sausage and the shrimp.

Finish the grits. Remove from the heat and whisk in the butter until melted and combined. Then gradually whisk in the cheese a little at a time.

Can you reheat shrimp and grits

As mentioned, this recipe is best when eaten right after you cook it.  The grits will congeal and may become lumpy when reheated.  Shrimp also is not a great contender for reheating.  To prevent this, warm gently in a pot on the stove while whisking constantly until it loosens and becomes smooth again.  Unfortunately, shrimp are so delicate that they can easily get overcooked and then get rubbery.  This is what happens when you reheat them.  If you do need to reheat them, do so on very low heat on the stove and remove from the heat immediately when they are warm.

Serve the shrimp, sausage and sauce on top of the grits. 

ENJOY!  😍 Carrie

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