Cajun/Creole · Creole · main

Shrimp and Cheddar Grits

Shrimp and Cheddar Grits reads umami 7.6, richness 7.5 and salinity 5.8 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Creole main, about 1 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.7 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 3.7 / 10
• Rich & Fat — 7.9 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Umami 7.6 · Richness 7.5 · Salinity 5.8 · Citrus 5.2 · Sourness 4.6 · Fruity 4.1 · Smoke 3.4 · Allium 3.1 · Marine & Briny 3.0 · Herbaceous 2.0 · Funk & Ferment 1.7 · Sweetness 1.5 · Nutty 1.5 · Warm Spice 1.3 · Earthy 1.3 · Bitterness 1.3 · Floral 1.0 · Heat 1.0

What's in it (13)

• regular milk — 946 g
• water — 473 g
• salt — 6 g
• stone-ground grits — 237 g
• sharp white cheddar — 355 g
• unsalted butter — 54 g
• bacon — 168 g
• shrimp — 454 g
• creole seasoning — 5 g
• garlic — 12 g
• low-salt chicken broth — 237 g
• lemon — 65 g
• scallions — 400 g

Time & effort: about 1 hr · effort: involved

Nutrition (per 100 g, engine-estimated): 155.3 kcal, 13.9 g protein, 2.7 g fat, 22 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring the milk, water, and 1 teaspoon of the salt to a boil in a heavy medium saucepan over medium-high heat.
2. Whisking constantly, pour in the grits in a steady stream; reduce heat to low, cover, and cook, whisking every 5 minutes to prevent scorching and lumps, until thick, creamy, and no longer gritty, 35-40 minutes.
3. Off heat, stir in the cheddar and 2 tablespoons of the butter until melted and smooth; cover and set aside (grits will continue to thicken — thin with a splash of hot water before serving if needed).
4. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp and the fat has rendered, 7-8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat in the skillet.
5. Season the shrimp with the Cajun seasoning and the remaining salt. Increase the heat to medium-high, add the shrimp to the bacon fat in a single layer, and sear until pink on the bottom, 90 seconds; flip and sear until just opaque, 90 seconds more, then transfer to a plate — the shrimp will finish cooking in the sauce.
6. Add the remaining 2 tablespoons butter and the garlic to the skillet; cook, stirring, until fragrant, 30 seconds.
7. Pour in the chicken broth, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
8. Stir in the lemon juice, then return the shrimp and any accumulated juices to the skillet along with the reserved bacon; toss until the shrimp are fully opaque and just cooked through, about 1 minute more.
9. Divide the warm grits among bowls, spoon the shrimp and pan sauce over top, and scatter with the scallions.

Dishes with a similar flavor shape

• Skillet Cajun Shrimp and Sausage — Cajun/Creole · Cajun
• Bacon-Wrapped Scallops — American
• Shrimp and Grits with Andouille Sausage — Southern
• Grilled Surf and Turf Skewers — American
• Salmon Piccata with Capers — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.