New favorite thing ever: honey mustard cajun shrimp! And grits. Why of course! Please make this for dinner tonight! It’s the most comforting dish EVER. And we all really need some comfort right now. The meal comes together fairly quickly. You can use a store bought cajun seasoning or make your own. You can use […]
New favorite thing ever: honey mustard cajun shrimp! And grits. Why of course!
Please make this for dinner tonight! It’s the most comforting dish EVER. And we all really need some comfort right now.
The meal comes together fairly quickly. You can use a store bought cajun seasoning or make your own. You can use stone ground or instant grits! Whatever you need to make this easy and so you can get a delish meal on the table in no time at all.
Let’s do it!
First, THIS SHRIMP.
Oh my gosh. I am basically sharing this recipe for the shrimp alone. I thought I was in love with this lime fajita shrimp but this honey mustard cajun shrimp is where it’s at.
The flavor! Holy cow. It’s a bit spicy from the cajun seasoning but then you have this sweet + tangy combo from the honey mustard.
You can pretty much do anything with this shrimp – except stay away from it. I wanted to eat every piece out of the pan right here.
You have cajun shrimp pan-fried in butter and then cooked in the sweet and sticky honey mustard. The excess sauce in the pan is so wonderful as a drizzle on the grits too. Or right off a spoon, not going to lie.
It’s an indulgent treat that I can’t get enough of.
I usually make the quick cooking grits (the horror, I know!) because I’m just not a grits purist. But I did make the stone ground version for this recipe and my oh my are they GOOD.
Eddie used to travel a ton when I first started the blog. I mentioned it in my blog posts but I didn’t quite explain the extent he traveled – many times Sunday through Friday – and I kept it on the DL since I was home alone. He would be in the south for work and ate copious amounts of shrimp and grits – they are easily one of his favorite dishes.
When I make the grits, I go.to.town with the cheese and cream. He tells me that’s the only way to do it! And I can’t argue… I mean they basically melt in your mouth.
They are ridiculously cheesy and creamy.
This is our ideal comfort food – even in the warmer months. I just wish I could make you a big bowl of it!
This honey mustard cajun shrimp is absolutely loaded with flavor! Served over cheddar grits for the ultimate comfort food.
Course Main Course
Prep Time 25minutes
Cook Time 30minutes
Total Time 55minutes
Author How Sweet Eats
4cupslow-sodium chicken stock or water
1 1/2cupsstone ground corn grits
8tablespoons1 stick unsalted butter
8ouncessharp cheddar,freshly grated
honey mustard cajun shrimp
1poundpeeled and deveined raw shrimp
2tablespoonschopped fresh parsley or cilantro
Place the stock, grits and salt in a large pot and bring it to a boil over medium high heat. Once boiling, turn off the heat and and cover the pot for 10 minutes.
During this time, pat the shrimp completely dry and sprinkle it with cajun seasoning. Whisk together the honey and the dijon.
After 10 minutes, bring the grits back to a boil over medium-high heat. Cook, stirring often and scraping the bottom, until most of the water is absorbed and the grits are al dente or tender, about 20 to 25 minutes. Remove the grits from the heat and stick in the cheddar, parmesan and cream. Taste and season with more salt and pepper if needed!
While the grits are cooking, heat a large skillet over medium heat and add the butter. Add the shrimp in a single layer and cook about 2 to 3 minutes per side, just until it’s opaque and pink. Once the shrimp is flipped, pour in the honey djion mixture. Bring the mixture to a simmer and cook for a few minutes to bring the flavors together. Sprinkle with the fresh herbs.
Once the grits are done, serve them in a bowl. Top with the shrimp. Serve immediately!
This Cajun shrimp and grits recipe will wow everyone at the table! This recipe really is “world famous” and was blessed by Gordon Ramsey himself. There’s a guest chef in our kitchen: it’s Tanorria Askew! Tanorria is a MasterChef finalist turned personal chef who’s sharing her famous recipe for shrimp and grits with us. And my, we cannot wait for you to taste these creamy grits, tender shrimp, and luscious veggie gravy! Why this recipe world famous? Well, when Tanorria was competing on MasterChef, Gordon Ramsey himself proclaimed her shrimp and grits the best in the MasterChef kitchen. How’s that for impressive? Since Tanorria is our real-life friend and colleague, we asked if she’d share her secrets with us…and luckily, she agreed! And even better: we made you a video to show you how it’s done. Watch below! Follow Tanorria on Instagram! Video: How to make shrimp and grits Watch guest Chef Tanorria Askew join Sonja in the A Couple Cooks kitchen to share her famous shrimp and grits recipe! Making the BEST shrimp and grits Tanorria taught us all the secrets to making the best shrimp and grits: creamy grits, veggie gravy, and shrimp. Now, her original recipe uses […]
This Cajun shrimp and grits recipe will wow everyone at the table! This recipe really is “world famous” and was blessed by Gordon Ramsey himself.
There’s a guest chef in our kitchen: it’s Tanorria Askew! Tanorria is a MasterChef finalist turned personal chef who’s sharing her famous recipe for shrimp and grits with us. And my, we cannot wait for you to taste these creamy grits, tender shrimp, and luscious veggie gravy!
Why this recipe world famous? Well, when Tanorria was competing on MasterChef, Gordon Ramsey himself proclaimed her shrimp and grits the best in the MasterChef kitchen. How’s that for impressive? Since Tanorria is our real-life friend and colleague, we asked if she’d share her secrets with us…and luckily, she agreed! And even better: we made you a video to show you how it’s done. Watch below!
Watch guest Chef Tanorria Askew join Sonja in the A Couple Cooks kitchen to share her famous shrimp and grits recipe!
Making the BEST shrimp and grits
Tanorria taught us all the secrets to making the best shrimp and grits: creamy grits, veggie gravy, and shrimp. Now, her original recipe uses sausage, which is classic in a Cajun shrimp and grits recipe. Since this website is all vegetarian, vegan, and seafood recipes, we asked if she’d do a take on shrimp and grits without sausage. Of course, Tanorria obliged and created this incredible new take on her classic.
If you’d prefer shrimp and grits with sausage, head to Shrimp and Grits with Okra on her website! Otherwise: let’s get down to cooking! First: the grits.
How to make the best creamy grits
How to make the best creamy grits? First of all, let’s talk about what grits are. Grits are ground cornmeal that is boiled and made into a sort of porridge. The dish originated in the Southern US and is usually served with savory toppings, either for breakfast or dinner. Grits are very similar to polenta, which is essentially the Italian version of grits! There are very minor differences between grits and polenta, which we could go into but don’t want to get too technical.
The main takeaway: when you’re buying grits for this shrimp and grits recipe, you can use packages labeled medium grind cornmeal or grits.
The secrets to these creamy grits? It’s all about the butter and cream, baby! Here are the rough steps to perfectly creamy grits:
First, you’ll boil a mixture of milk, seafood stock, and butter. Once it’s boiling, whisk in the cornmeal or grits and reduce the heat to low.
Add the salt and allow the grits to simmer until thickened, about 15 to 20 minutes, stirring occasionally.
When done, stir in the cream and mix until creamy.
You’ll find that these grits will taste savory and cheesy, but there’s no cheese! The butter and cream carry it all the way. What I liked about these grits is that they have little lumps, which is my favorite. (I’m a lumpy cream of wheat kind of girl, over here!)
What’s the Cajun holy trinity? Making the gravy
Once you’ve got those grits simmering, you can move on to the veggie gravy. Here Tanorria uses a take on the Cajun holy trinity to make this gravy shine. What’s the Cajun holy trinity? It’s a mix of the three “holy” vegetables in Cajun cuisine: onions, bell peppers and celery. These are used as the base for many Cajun/Creole dishes like crawfish étouffée, gumbo, and jambalaya. For Tanorria’s version of the holy trinity, she’s dropped celery in favor of garlic. And I must say, we are 100% behind that decision.
For the veggie gravy in this shrimp and grits, you’ll dice the onion, dice the peppers, and mince the garlic. If you need it, click each of those links to see more instructions on how to quickly cut each vegetable. Then you’ll saute the veggies, adding Old Bay (yes!) and smoked paprika (double yes!). Add seafood stock and then simmer to let it thicken into a gravy.
And then the veggies are ready for…the shrimp!
How to cook the shrimp for shrimp and grits
The final step in this shrimp and grits recipe is the shrimp. The shrimp cook right on top of the vegetables in the skillet. Here’s what Tanorria does to make sure they cook evenly and don’t over cook:
Place the shrimp on top of the vegetables in a clockwise circle — that way you’ll remember which was the first shrimp in the pan and which will cook the fastest.
Watch for the shrimp to start to turn pink on the bottom side — this should take about 2 minutes.
Flip the shrimp using tongs, and then remove from the heat right when all the translucence is gone. This will be another 1 to 2 to minutes.
Plate up your grits, add the shrimp, top with spoonfuls of gravy…and prepare to be amazed.
What type of shrimp to use?
For this recipe, here’s the type of shrimp we’d recommend using:
Find large shrimp, tail on, that has already been deveined. (If your shrimp are not deveined, here’s How to Devein Shrimp.)
Either fresh or frozen shrimp work here! (See How to thaw shrimp below.)
Look for wild-caught fish if possible. If you live in the US, look for US caught if you can. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
How to thaw frozen shrimp
If you use frozen shrimp for this recipe, here’s how to thaw frozen shrimp:
Place the frozen shrimp in the refrigerator to thaw overnight. Or,
On the day of serving, place the frozen shrimp into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The shrimp should defrost in about 15 minutes.
And that’s it!
This is hands down the best recipe we’ve had for shrimp and grits. A huge thank you to Tanorria for sharing her recipe and showing us how it’s done! Make sure to follow Tanorria on Instagram and give her some social love.
1 cup seafood stock (or 1/2 cup seafood stock and 1/2 cup white wine)
1/4 cup heavy cream
Chopped chives, for garnish
Heat medium pot to high heat. Add seafood stock, milk, and butter. Let it come to a boil. Quickly whisk in cornmeal and reduce the heat to low. Add the salt. Let it simmer until thick, stirring occasionally to make sure it doesn’t stick to the bottom, about 15 to 20 minutes.
Heat a large skillet to medium heat. Add the peppers, onions, and garlic. Sauté for 1 to 2 minutes, then season with the Old Bay, smoked paprika, and salt. Cook for another 1 to 2 minutes, then add the lemon zest and lemon juice. Pour in the seafood stock and let it simmer 2 to 3 minutes until thickened.
Add the shrimp on top of the vegetables, working in a clockwise direction (see the video!). Cook until they are just starting to turn pink on one side, about 2 minutes, then use tongs to turn the shrimp and cook until pink and cooked through, about 2 minutes. Drizzle the cream on top, and use tongs to work it in until it’s just incorporated, without stirring. Remove from the heat.
Once the grits are done, pour in the cream and mix until creamy and incorporated.
Place the grits into bowls and top with shrimp and spoonfuls of gravy. Garnish with chives.
Keywords: Shrimp and Grits, Shrimp and Grits Recipe, Best Shrimp and Grits, Cajun Shrimp and Grits
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