# Sizzling Cajun Shrimp & Grits

American recipe from Chef Jason McKinney, about an hour, serves about 4.

Blend the corn with milk until smooth before adding it to the grits.

- Total time: about an hour (estimated)
- Hands-on: about 30 minutes
- Serves: about 4
- Level: Easy
- Cuisine: American
- Note: Includes a 30-minute grits simmer

## Ingredients

- 1 cup stone-ground grits
- 2½ cups chicken or vegetable broth
- 1 cup whole milk, plus more if needed
- 1 cup frozen yellow corn, thawed
- 4 tablespoons butter
- ½ cup Pecorino Romano or Parmesan cheese, grated
- Kosher salt & freshly ground black pepper, to taste
- 2 tablespoons Graza extra-virgin cooking oil
- 4 garlic cloves, minced
- 2 teaspoons Cajun seasoning (plus more to taste)
- ½ cup dry white wine (or broth)
- 1¾ pounds large shrimp, peeled and deveined
- 3 tablespoons butter (for finishing)
- ⅓ cup chopped fresh parsley
- Juice and zest of ½ lemon, plus wedges for garnish

## Method

1. In a blender, combine 1 cup thawed yellow corn with ½ cup milk and blend until smooth. Set it aside. Pat dry 1¾ pounds large shrimp and season lightly with ½ teaspoon Cajun Style Bayou Seasoning. Finely chop 4 cloves of garlic.
2. Chop ⅓ cup parsley, zest ½ lemon, and cut extra lemon wedges for serving. In a medium saucepan, bring 2½ cups broth and ½ cup milk to a gentle boil. Whisk in 1 cup grits, reduce heat to low, and cook until creamy and tender (30–35 minutes), stirring often.
3. Stir in the blended corn mixture, 4 tablespoons butter, and ½ cup cheese. Season with salt and pepper. Keep warm over low heat or in a 200°F oven. In a large skillet, heat 2 tablespoons of oil over medium heat.
4. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in 2 teaspoons Cajun seasoning and stir to bloom the spices. Add ½ cup wine (or broth), season with salt and pepper, and simmer until the liquid reduces by half, about 2–3 minutes.
5. Add the seasoned shrimp to the skillet and cook, turning once, until pink and opaque — about 3–4 minutes total. Stir in 3 tablespoons butter, ⅓ cup parsley, lemon juice, and zest. Toss well to coat. Spoon the creamy corn grits into shallow bowls. Top with shrimp and drizzle over the Cajun butter sauce. Garnish with extra parsley and lemon wedges.

## Tools

- Medium saucepan
- Large skillet
- Blender
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Zester or microplane
- Serving bowls

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/cajun-shrimp-scampi-with-creamy-corn-grits-a-espanola
By Chef Jason McKinney. Free to cook; please link the page when you share it.