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Sunny's Cajun Baked Shrimp and Grits

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  • Level: Easy
  • Total: 50 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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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


1 cup heavy cream

Kosher salt and coarsely ground black pepper

Kosher salt and coarsely ground black pepper 

3/4 cup quick grits

1 cup shredded smoked Gouda 

Lemon wedges, for serving 


  1. 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.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.
  5. 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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