Cheesy Cajun Shrimp and Grits (In About 20 Minutes)
Servings: 4 Servings
Ingredients
- 2 tablespoons unsalted butter
- 1 pound shrimp peeled and deveined
- 1 teaspoon Cajun seasoning *See note
- 1 teaspoon salt *See note
- 4 cups water
- 2 cups whole milk
- 1 ½ cups instant grits
- 2 cups shredded cheddar cheese
Instructions
- Melt the butter in a large saucepan over medium heat.2 tablespoons unsalted butter
- Add the shrimp, Cajun seasoning, and salt. Cook until the shrimp curls and turns pink, then remove from the pan.1 pound shrimp, 1 teaspoon Cajun seasoning, 1 teaspoon salt
- Pour in the water and milk. Bring to a boil over high heat.4 cups water, 2 cups whole milk
- Stir in the grits. Reduce the heat to low, cover, and cook according to the package directions (usually about 5 minutes). Stir occasionally to prevent sticking.1 ½ cups instant grits
- Remove from heat, and stir in the cheese until smooth and creamy.2 cups shredded cheddar cheese
- Serve warm with the shrimp on top.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of shrimp and grits. Actual calories will vary.
- Store leftovers in the fridge for up to two days and make sure to store the shrimp and grits separately.
- Check the spice level of your Cajun seasoning. Some are milder while others pack more heat. Adjust the amount as needed.
- Many Cajun seasonings contain salt, so taste before adding extra. If your seasoning is very salty, consider omitting the salt altogether.
Nutrition Facts
Cheesy Cajun Shrimp and Grits (In About 20 Minutes)
Serving Size
2 cups
Amount per Serving
Calories
662
% Daily Value*
Fat
31
g
48
%
Saturated Fat
17
g
85
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
269
mg
90
%
Sodium
1759
mg
73
%
Potassium
634
mg
18
%
Carbohydrates
52
g
17
%
Fiber
3
g
12
%
Sugar
7
g
8
%
Protein
44
g
88
%
Vitamin A
1187
IU
24
%
Vitamin C
0.01
mg
0
%
Calcium
854
mg
85
%
Iron
23
mg
128
%
* Percent Daily Values are based on a 2000 calorie diet.
