Zachran's Cajun-Style Shrimp and Grits: Creamy, Buttery Southern Comfort

Creamy grits, juicy shrimp, and a buttery skillet sauce make this Cajun-inspired supper worth slowing down for. Onion, bell pepper, and celery bring savory depth, while a little Zachran’s Cajun Fried Chicken Seasoning gives the shrimp a flavorful twist. Despite its name, try the seasoning here beyond chicken, starting lightly and adjusting to taste.

Recipe at a glance

Serves: 4
Prep: 15 minutes
Cook: About 25 minutes using quick-cooking grits
Total: About 40 minutes

Ingredients

For the grits

• 1 cup quick-cooking grits, not instant
• 4 cups water, or the amount directed on your grits package
• 2 tablespoons butter
• ½ cup shredded sharp cheddar cheese
• Salt and black pepper, to taste

For the shrimp

• 1½ pounds large raw shrimp, peeled and deveined
• 1½ teaspoons Zachran’s Cajun Fried Chicken Seasoning, plus more to taste
• 1 tablespoon neutral cooking oil
• 1 small onion, finely diced
• ½ green bell pepper, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• ½ cup low-sodium chicken broth
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 2 green onions, sliced
• Hot sauce, optional

How to make it

1. Cook the grits. Bring the water to a boil in a saucepan. Slowly whisk in the grits. Reduce the heat and cook according to the package directions, stirring regularly until creamy. Stir in the butter and cheddar. Taste before adding salt and pepper. Cover and keep warm over very low heat, adding a splash of water if they thicken.
2. Season the shrimp. Pat the shrimp dry and toss with 1½ teaspoons of Zachran’s seasoning. Reserve extra seasoning until you taste the finished sauce.
3. Soften the vegetables. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and celery. Cook for 6–8 minutes until softened. Stir in the garlic and cook for 30 seconds.
4. Cook the shrimp. Raise the heat to medium-high. Add the shrimp in a single layer, working in batches if necessary. Cook about 1–2 minutes per side, depending on size, until the flesh is pearly and opaque throughout. Transfer to a clean plate as soon as cooked.
5. Make the pan sauce. Pour the broth into the skillet and scrape up the browned bits. Simmer for 2–3 minutes. Reduce the heat to low and stir in the butter and lemon juice. Taste and adjust the seasoning. Return the shrimp and any juices to the skillet just long enough to coat and warm them.
6. Serve immediately. Spoon the grits into shallow bowls and top with shrimp, vegetables, and buttery sauce. Finish with green onions and offer hot sauce on the side.

Tips for a great plate

• Follow your grits package. Stone-ground grits need more time and may require a different liquid ratio. Start them earlier if using them instead of quick-cooking grits.
• Keep the shrimp tender. Remove them as soon as they are cooked, then return them only briefly to the sauce.
• Go easy on added salt. Cheese and seasoning contribute flavor, so taste before adding more.
• Make it your own. Leave out the cheese for buttery plain grits, or serve with sautéed greens on the side.

A little Zachran’s, a lot of comfort

This Cajun-inspired shrimp and grits recipe turns everyday ingredients into a satisfying Southern-style meal. Bring your appetite, pass the hot sauce, and let Zachran’s add a little extra flavor to the table.