Shrimp & Chedder Jalapeno Grits with Cajun cream sa

Name: Shrimp & Chedder Jalapeno Grits with Cajun cream sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages Raw easy peel shrimp 41/50 count; 6 green onions chopped; 1 cup yellow corn grits (also known as polenta); 1 packages shredded sharp cheddar cheese; 2 fresh jalapenos(seeds removed and chopped into small dice); 1/2 packages bacon cooked crispy and crumbled; 1 tbsp cajun seasoning for sauce + 1 tbsp for seasoning shrimp; 4 tbsp butter; 1/2 tsp Old Bay seasoning; 3 tbsp all-purpose flour; 1 tsp salt; 1/2 cup grated parmesan cheese; 1 1/4 cup milk (heated); 1 tbsp sugar

Servings: persons

1 packages Raw easy peel shrimp 41/50 count
6 green onions chopped
1 cup yellow corn grits (also known as polenta)
1 packages shredded sharp cheddar cheese
2 fresh jalapenos(seeds removed and chopped into small dice)
1/2 packages bacon cooked crispy and crumbled
1 tbsp cajun seasoning for sauce + 1 tbsp for seasoning shrimp
4 tbsp butter
1/2 tsp Old Bay seasoning
3 tbsp all-purpose flour
1 tsp salt
1/2 cup grated parmesan cheese
1 1/4 cup milk (heated)
1 tbsp sugar

1
Remove shells and tails from shrimp.
2
Clean and rinse shrimp and place them on a plate.
3
Season shrimp on both sides with 1 tbsp of cajun seasoning.
4
Set aside.
5
Chop up a half package of bacon and cook nice and crispy (but do not overcook).
6
Remove from heat.
7
Spoon bacon onto plate lined with paper towel to collect grease.
8
Set aside.
9
Leave bacon grease in pan because you will cook shrimp in same pan later.
10
Prepare your grits as directed by package.
11
But right before water boils add your chopped jalapenos.
12
When your grits are finished cooking turn off heat and slowly stir in 1/2 a package of shredded sharp cheddar cheese until blended.
13
In small sauce pan on low heat melt your butter.
14
Whisk in your flour one spoon at a time.
15
Cook butter flour mixture about 2 minutes to cook flour taste away.
16
Constantly stirring.
17
Slowly whisk in milk, parmesan cheese, cajun seasoning, Old Bay, salt and sugar.Turn heat up to medium.
18
You should still stir sauce frequently.
19
Let sauce simmer to a boil.
20
Boil about 2 minutes to promote thickening.
21
Turn off heat.
22
Turn on pan with bacon drippings on medium heat.
23
Add your raw marinated cajun shrimp.
24
Cook shrimp about 2-3 minutes per side.
25
Don't over cook shrimp.
26
Pour about 1/2 ladle full of your Cajun cream sauce in a serving bowl.
27
Then spoon about 1/2 cup of your Cheddar Jalapeno grits.
28
Now add about 5-6 shrimp atop grits.
29
Sprinkle crispy bacon pieces and green onions to finish.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 packages Raw easy peel shrimp 41/50 count, 6 green onions chopped, 1 cup yellow corn grits (also known as polenta), 1 packages shredded sharp cheddar cheese, and more.

Yes, Shrimp & Chedder Jalapeno Grits with Cajun cream sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp & Chedder Jalapeno Grits with Cajun cream sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions