Cajun Shrimp and Grits Recipes

In many parts of the South, including Louisiana and South Carolina, shrimp and grits are a breakfast staple. As far as Louisiana is concerned, shrimp and grits make up an ideal Cajun recipe. Spicy and delicious, shrimp and grits incorporates stone-ground grits, or hominy, for a taste that will have you asking for seconds.

Though the word "Cajun" typically conjures up thoughts of extreme heat, as you will find in the recipe below, Cajun shrimp and grits isn't necessarily spicy. However, die-hard spice fanatics needn't worry. The second recipe offers all that you could hope for.

Creamy Cajun Shrimp and Grits
Ingredients You Will Need:
1 pound raw shrimp, peeled and deveined
1 cup heavy cream
2 cups water
2 cups stock
¼ cup butter
1 cup stone-ground grits
1 lemon
8 slices bacon
½ small onion, minced
1 clove garlic, crushed
¼ bell pepper (any color), minced

Peel the shrimp, and put the shells into a saucepan. Set the shrimp aside. Cover the shells with water, and bring to a boil. Reduce heat, and simmer for 10 minutes. Drain; discard shells but retain stock.

Using a large saucepan, combine cream, water and stock. Bring the mixture to a boil. Add the butter, and stir until melted. Slowly whisk in the grits until all have been added. Continue stirring until the grits are done cooking. This should take about 15 to 20 minutes. Do not let the grits stick to the bottom of the pan, or they will scorch. When scorched or burned, the acrid flavor will filter through the entire pan, ruining it, so be careful you don't let the heat get too hot or let the grits stick to the bottom of the pan.

When the grits are done, the liquid will have been absorbed from the pan, and they will take on a different texture. Meanwhile, squeeze the juice from the lemon and set aside. Place the bacon in a skillet, and cook through. While some cooks like to use crispy bacon, the texture doesn't always go well with grits or with individual tastes. For a less crunchy texture, allow the bacon to brown but not crisp. Cut the bacon into small bits. Add the lemon juice, onion, garlic and bell pepper to the oil, and sauté until fork tender. Add the shrimp, and cook for about five minutes or until tender and pink.

Serve the shrimp over the creamy grits. Sprinkle with salt and pepper to taste.

Spicy Shrimp and Grits
It is easy to remedy a shrimp and grits dish that is not spicy. Simply add a little bit of heat in the form of pepper. A few spices that can be combined for added heat and flavor include: paprika, powdered garlic, powdered onion, crushed red pepper, thyme, basil, black pepper, parsley and dry mustard. Mix up a cupful of this spice by adding one tablespoon of each and placing it in a shaker on the table. (If you plan on keeping this mix in a jar, make sure all ingredients are powdered or dried.)

Also note that grits need not be creamy. If you don't care for the heavy cream in your grits, simply omit it. Whether you call it ground corn, hominy or grits, you can be sure this dish is great without a lot of added doctoring.