Being from the south and living along the Atlantic coast, I have had the privilege of eating lots of shrimp and grits! But unfortunately, most times I’ve had shrimp and grits in various restaurants, I’ll either love the grits or love the shrimp and all the extra goodies but hardly ever both. The solution to this first world problem? Find the best grits recipe and the best Cajun shrimp recipe and combine them!

I also make my shrimp and grits a little different than most. Usually you will find andouille sausage, peppers, onions, tomato, bacon, etc. in the shrimp and grits. Don’t get me wrong, I love all that, but one trip to Amos Mosquitoes (a restaurant in Atlantic Beach) changed all that. Served alongside my grits was this spicy Cajun succotash and I fell in love! I also really like the idea of serving a little more veggies with my shrimp and grits and limiting the protein to just the shrimp – it allows them to shine!

Shrimp and Grits

Ingredients

fresh shrimp, peeled and devained

butter

Cajun seasoning, Gullah Luv preferred

White Cheddar Cheese Grits

Spicy Succotash

Directions

After you’ve made your succotash and it is simmering on low to stay warm and you’ve added the tabs of butter and are allowing your grits to cool a bit, heat a cast iron (or non-stick skillet) to medium-high heat.

Prepare your shrimp by patting them dry with paper towel and sprinkling them generously with Cajun seasoning on both sides.

Add in a few tabs of butter to the hot skillet. One by one add in your shrimp in a single layer, careful not to overcrowd the pan. As the sides of the shrimp start to turn pink, flip each shrimp over and allow to finish cooking (just a minute or two). As soon as the shrimp are pink (no longer translucent) remove the skillet from the heat.

Serve over grits and succotash and top with Parmesan cheese and crumbled bacon if desired.

Enjoy!

Much Love,

M