Cajun Shrimp + Jalapeño Cheese Grits

Updated: Sep 1, 2021

A southern tradition from our home to yours we guaranteed you will love our shrimp and grits with cajuan sauce topped with crumbled bacon for the perfect combination of texture.


1 Lb Shrimp

1 ½ Cup Select Spice Cajun Sauce

4 Tbl Spoons Olive Oil

1 Garlic Clove Minced

1/8 TSP Kosher Salt

3 Strips Think Cut Bacon

2 Green Onions

¼ TSP Ground White Pepper


1 Cup Quaker Grits

4 Cups Water

½ Cup Garlic Sauce

8oz Jalapeno Cheese

¼ TSP Kosher Salt

¼ Cup Milk or Heavy Cream


Slowly stir grits and salt into boiling water. Reduce heat to medium-low and add garlic sauce. Cook 5 minutes or until thickened to desired consistency. Once thickened add heavy cream or milk and jalapeno cheese. Remove from heat and set aside for shrimp.

Place peeled shrimp in a mixing bowl and add salt and white pepper. Mix well to make sure shrimp is coated evenly. Shrimp has a mild flavor so they take-on whatever flavor you’re serving them with. Please a saucepan on the stove over medium-high heat and fill with olive oil, salt and pepper. Rotate plan to evenly distribute olive oil.

When the sauce is warm add shrimp to the hot pan. Shrimp should sizzle on contact with saucepan. Cook the shrimp for 2-3 minutes on each side, flipping only once midway. Once cooked, transfer shrimp to a serving dish. Add voodoo sauce and heavy whipping cream to saucepan and heat until it reaches a slight boil. Once mixture boils, add shrimp. Place sautéed shrimp over jalapeño cheese grits and top with crumbles bacon and green onions.


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