Cajun Shrimp-N-Grits
"This one right here became my brunch signature. It’s got everything I love about Southern cooking — comfort, heat, and heart — but it still eats like fine dining. The creamy grits carry all that Cajun spice, the shrimp bring that buttery smoke, and when it all comes together in one bite, you get balance. I learned early that brunch isn’t just about flavor; it’s about how a dish feels — and this one feels like home with a little attitude."
Ingredients
- For the Grits
- For the Cajun Shrimp
Directions
- Bring the chicken stock to a simmer in a saucepan. Slowly whisk in the grits and lower the heat. Cook for 40–45 minutes, stirring often, until thick and creamy. Stone-ground grits need that time; add a splash of hot water if they get too thick.
- Stir in the heavy cream, butter, and cheddar cheese. Season with salt and pepper to taste, then keep warm over low heat.
- In a skillet over medium heat, cook the bacon until crisp. Remove and set aside, leaving about a tablespoon of rendered fat in the pan.
- Add the olive oil and butter, then toss in the onion. Sauté until translucent, then stir in the garlic and cook for 30 seconds.
- Add the shrimp, Cajun seasoning, smoked paprika, and red pepper flakes. Cook for about 2 minutes per side until the shrimp turn pink and slightly browned around the edges.
- Squeeze in the lemon juice, stir in the cooked bacon, and toss to coat everything in that buttery Cajun sauce.
- Spoon the creamy grits into a bowl, top with shrimp, drizzle that sauce over everything, and finish with chopped parsley.
Chef Moe’s Tip
"Layer your seasoning — don’t just throw Cajun spice on top and call it a day. You want flavor from the fat, the stock, the butter, and the finish. And when that shrimp hits the pan, let it sear — that’s how you get that smoky edge that makes people stop mid-bite. The goal is balance, not burn."
