Sunny's Cajun Baked Shrimp and Grits

Total Time:
45 min
5 min
30 min
10 min

4 to 6 servings

  • Compound Butter and Shrimp:
  • 1 stick salted butter, at room temperature
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 2 scallions (white and green parts), finely chopped
  • 1 large clove garlic, grated on a rasp
  • Grated zest of 1 lemon
  • 2 pounds frozen shelled and deveined jumbo shrimp, defrosted and roughly chopped
  • Grits:
  • 1 cup heavy cream
  • Kosher salt and coarsely ground black pepper
  • 3/4 cup quick grits
  • 1 cup shredded smoked Gouda
  • Lemon wedges, for serving
Watch how to make this recipe.
  • For the compound butter and shrimp. In a medium bowl, add the butter, seafood seasoning, scallions, garlic and lemon zest and mash together until combined. Scrape the mixture into plastic wrap and make into a log, or cover it in the bowl. Refrigerate at least 30 minutes.

  • Preheat the oven to 400 degrees F.

  • Divide the shrimp into 2 foil packets, top each with 2 thick slices of the compound butter, fold up and bake for 8 to 10 minutes.

  • For the grits. In a large pot on medium-high heat, add the heavy cream, a pinch of salt, a few grinds of black pepper and 2 cups water. Bring to a gentle boil, then add the grits and cook, stirring, until thickened, about 5 minutes. Stir in the cheese.

  • Serve the grits in a bowl topped with a tablespoon or so of the compound butter and the shrimp. Serve with lemon wedges for squeezing.

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