If This Ain’t On The Menu, I’m Not Coming
If you’re hosting Easter brunch and thinking about impressing me with a fruit salad or a frittata… think again. There’s only one acceptable dish to put on the table: Cajun Shrimp and Grits. Creamy, cheesy grits topped with smoky blackened shrimp and buttery corn—this is the holy trinity of Southern brunch. And before you ask, yes, I added smoked gouda because I have taste and dignity.
The blackened shrimp gives it that sassy heat, the corn brings the sweetness, and the grits? They’re velvety, cheesy perfection that makes you wonder why you ever gave instant oatmeal a chance.
It’s a flavor bomb in a bowl and if I’m being honest, it’s kind of rude not to make this at least once a month. Brunch, dinner, your birthday—this recipe doesn’t discriminate.
Make this for your Easter Brunch and people may just invite themselves to every other holiday you host. Yes, this recipe does come with a warning. Proceed at your own risk.
Why this Recipe Works
• Smoked Gouda Grits: Creamy, rich, and packed with flavor that plays beautifully with shrimp.
• Bold Cajun Spices: Blackened seasoning and Creole-spiced corn keep this dish anything but bland.
• Perfect for Brunch: Easy to prep and crowd-pleasing—ideal for holidays or lazy weekends.
• Customizable: Swap shrimp for andouille or another sausage, or go full vegetarian with just corn and grits.
Tips for Making Cajun Shrimp and Grits
• Use Stone-Ground Grits: They take longer, but the texture and taste are unmatched. Quick-cooking will do in a pinch.
• Season in Layers: Season your shrimp and your corn separately. Each element should stand on its own.
• Don’t Burn the Garlic: Add garlic once the shrimp is nearly cooked to avoid bitterness.
• Make It Ahead: Grits reheat beautifully—just add a splash of water or stock and stir over low heat.
• Cheese Matters: Smoked gouda adds depth, but Havarti or Gruyère are solid backups.
How To Make Cajun Shrimp and Grits
Cajun Shrimp and Grits with blackened shrimp, creamy smoked gouda grits, and buttery corn is the ultimate Easter brunch comfort food.
Make the Grits
1. In a medium saucepan, bring 4 cups chicken stock to a boil. Stir in onion powder, garlic powder, and cayenne.
2. Slowly whisk in grits to prevent lumps. Boil for 1 minute, then reduce to medium-low, cover, and cook for 25–30 minutes, stirring occasionally.
3. Once thick and creamy, stir in smoked gouda and butter until melted and smooth. Season with black pepper.
Cook the Shrimp
1. Toss shrimp in blackened seasoning.
2. In a skillet, melt 1 tablespoon butter over medium heat. Add shrimp and sear for 2–3 minutes per side. Add minced garlic halfway through cooking the second side.
3. Remove shrimp and set aside.
Sauté the Corn
1. In the same skillet, add 2 tablespoons butter.
2. Add fresh corn kernels and Creole seasoning. Cook for 2–4 minutes until tender. Remove from heat.
Assemble
1. Spoon grits into bowls or plates.
2. Top with shrimp and spoon over buttery pan drippings.
3. Scatter corn over the top and garnish with chives or parsley.
RSVP to This Brunch
There’s a reason this dish shows up and shows out—it’s bold, buttery, and doesn’t play around. With blackened shrimp, smoky gouda, and sweet corn folded into creamy, dreamy grits, this plate practically sends its own brunch invitation. Whether you’re hosting Easter, a spring weekend gathering, or just want to eat like a legend in your pajamas, this recipe delivers big flavor without the fluff.
Tried it? Loved it? Tag me in your creations—I want to see those cheesy, shrimp-studded bowls in all their glory! 🧀🍤💛
Cajun Shrimp and Grits
Description
Cajun Shrimp and Grits with blackened shrimp, creamy smoked gouda grits, and buttery corn is the ultimate Easter brunch comfort food.
Ingredients
The Grits
The Corn
The Shrimp
Instructions
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Add the stock to a medium saucepan and bring to a boil over medium-high heat. Add onion powder, garlic powder, and cayenne pepper. Slow add in the grits and stir with a wooden spoon to avoid lumps. Using a whisk will also break up lumps. Let boil for 1 minute, then lower heat to medium-low, cover, and cook for 25-30 minutes, stirring occasionally.
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Add the blackened seasoning to the shrimp and ensure shrimp is coated in seasoning. In a skillet over medium heat, add the butter. Once the butter is melted, add the shrimp and cook 2-3 minutes on each side. Cook the shrimp in batches to avoid overcrowding. Add the garlic when cooking the second side of the shrimp to avoid burning the garlic. Remove the shrimp to a plate and set aside.
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To the same skillet, add 2 tablespoons butter. After butter has melted, add the corn. Add the creole seasoning and cook, 2-4 minutes. Take off heat and set aside.
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Once the grits and thick and creamy, take off heat and stir in the cheese and butter, combining until creamy. Season with freshly ground black pepper.
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Serving
To serve, add grits onto a plate and top with the shrimps. Use any butter leftover from the shrimp and drizzle on top. Add the corn and garnish with chives.
Equipment
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Nutritional Value
Nutritional Value
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 577kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 16g80%
- Trans Fat 1g
- Cholesterol 89mg30%
- Sodium 850mg36%
- Potassium 408mg12%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 24g48%
- Vitamin A 800 IU
- Vitamin C 4 mg
- Calcium 467 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If using quick-cooking grits, follow the package direction, but old fashioned stoned grits are the way to go.
- Havarti or Gruyere cheese can be substituted for smoked Gouda.
- Andouille sausage can be substituted for shrimp, or any other smoked sausage of choice.
- Store any leftover shrimps and grit (separately) in the fridge for up to 3 days.
