Appetizers
Emeril Lagasse's shrimp and grits recipe transforms a Southern classic into a bold, restaurant-worthy dish with a spicy Cajun crust and buttery creamy base—just like his New Orleans kitchen.
The secret lies in perfectly balanced heat from a dark roux and tender shrimp that stay juicy while developing a crispy exterior. I’ve recreated this dish after years of experimenting with Emeril’s techniques, and the difference between homemade and restaurant-quality grits is night and day.
What sets this recipe apart is the two-stage cooking process: first, the grits simmer in a rich, velvety cheese sauce until silky smooth, then the shrimp sears in a smoky Cajun butter until golden and crisp.
The key ingredients—stone-ground grits, high-quality butter, and a blend of Creole seasonings—elevate this dish from comfort food to a standout main course. Even beginners can master this with precise timing and attention to heat control.
The result is a plate that’s creamy yet textured, with a golden crust on the shrimp and a velvety, cheesy grits base that’s impossible to resist. Each bite delivers a perfect balance of spice, richness, and tenderness—exactly how Emeril makes it in his restaurants.
This recipe serves four, making it ideal for weekend brunches or a special dinner that feels like a celebration.
Pair with a simple side of sautéed greens or buttery biscuits to complete the meal. The flavors are bold enough to stand alone but versatile enough to adapt to your preferences—whether you prefer extra heat or a milder kick. Let’s bring Emeril’s New Orleans magic to your kitchen.
Ingredients for emeril lagasse shrimp and grits
Fourteen essential ingredients transform a Southern staple into Emeril's signature restaurant-worthy shrimp and grits.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| Stone-Ground Grits 🍚 | 1 cup | Uncooked, coarse texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, aged variety |
| Cajun Seasoning 🌶️ | 2 tbsp | Emeril's Original or Tony Chachere's |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for roux |
| Green Onions 🧅 | ¼ cup | Sliced, white and green parts |
| Smoked Paprika 🌶️ | 1 tsp | For depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Hot Sauce 🌶️ | 1 tbsp | Crystal or Tabasco |
The shrimp and grits quality starts with the grits—stone-ground is non-negotiable for that authentic texture. Bob's Red Mill or Quaker are reliable brands, but check the label for 'stone-ground' or 'coarse' grits. For the shrimp, frozen tail-on shrimp works perfectly (thaw in cold water), but fresh is ideal if you can find it. The butter matters too—European-style or high-fat content butter creates a richer roux. If you're using pre-shredded cheese, pulse it in a food processor to mimic freshly grated texture. Emeril's Cajun seasoning is the backbone of the flavor profile—don't substitute generic taco seasoning.
No Cajun seasoning? Mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cayenne, and 1/2 tsp black pepper as a substitute. Out of heavy cream? Whole milk plus 2 tbsp butter works in a pinch, though the texture will be slightly lighter. For the cheese, Pepper Jack or Gruyère add interesting variations. The chicken broth can be swapped for seafood stock if you're strictly pescatarian. Fresh garlic and onions are ideal, but powdered versions at half the amount will suffice if needed. The hot sauce is optional but recommended—it balances the richness with a bright finish.
Grits reheat beautifully—just add a splash of water or milk and stir over low heat. The shrimp should be cooked immediately after the grits to maintain crispiness. Store grits in the fridge for up to 3 days in an airtight container, but the shrimp is best served fresh. For meal prep, cook the grits base ahead and reheat with extra butter or cream. The Cajun seasoning and spices keep their potency for 6 months in a sealed container. Freeze shrimp in a single layer before transferring to a bag for up to 3 months—this prevents clumping.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just shrimp, grits, and a handful of pantry staples. No chopping, no fussing, and one skillet handles everything. The grits cook right in the same butter used to sear the shrimp, so cleanup is a joke.
- Cheesy Creamy Bliss: That sharp cheddar melted into heavy cream? It’s like a warm hug for your taste buds. The butter-rich grits soak up every bit of that tangy, velvety sauce, and the shrimp? Perfectly juicy with just a whisper of garlic.
- Weeknight or Weekend: Honestly, this works for both. Toss it together on a Tuesday when you’re exhausted, or serve it at a brunch where everyone raves. The leftovers reheat like a dream—just add a splash of cream to keep it luscious.
- Budget-Friendly Luxe: You’d never guess how affordable this is. Shrimp’s the star, but the grits and cheese stretch it into a full meal. I’ve made this for six people for under $20, and no one ever complains about the bill—or the seconds.
Step-by-step instructions for Emeril Lagasse's shrimp and grits
Here's how to build Emeril's signature dish with a spicy Cajun crust and velvety grits base.
Prepare the Spicy Cajun Shrimp
In a large skillet, melt 0.5 cup of the unsalted butter over medium-high heat. Add the 1.5 lb large shrimp and cook for 2-3 minutes per side until they turn pink and opaque. This ensures they stay tender without overcooking.
Remove the shrimp from the pan and set aside. In the same skillet, reduce heat to medium and add the 4 cloves minced garlic cloves. Sauté for 30 seconds until fragrant—don't let it brown, or it'll turn bitter. Stir in the 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Cook for another 30 seconds to toast the spices and release their aromas.
Cook the Stone-Ground Grits
While the shrimp cooks, bring 4 cups water to a boil in a separate pot. Gradually whisk in the 1 cup stone-ground grits to prevent lumps. Reduce heat to low and stir frequently for 20-25 minutes until the grits are thick and creamy—like mashed potatoes in texture. If they thicken too quickly, stir in 1-2 tablespoons of water at a time.
Once the grits reach your desired consistency, stir in the remaining 0.25 cup unsalted butter and 1 cup heavy cream. Keep the mixture warm over low heat while you prepare the sauce. The grits should be smooth with no gritty texture—this is key for that restaurant-quality mouthfeel.
Build the Creamy Cajun Sauce
Return the skillet with the spiced garlic to medium heat. Pour in the 0.5 cup chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to deepen the flavors. Then, slowly whisk in the 1 cup heavy cream and 1 cup shredded sharp cheddar cheese until fully melted and smooth.
Add the 1 tbsp lemon juice and 1 tbsp hot sauce, stirring well to combine. Taste and adjust seasoning—you might need a pinch more salt or a dash of hot sauce to match Emeril's signature kick. The sauce should coat the back of a spoon and have a velvety texture with just a hint of spice.
Combine and Finish
Transfer the cooked grits to a large serving bowl. Gently fold in the spicy shrimp and half of the sliced 0.25 cup green onions, reserving the rest for garnish. Stir in the creamy Cajun sauce until everything is well-coated and heated through. The shrimp should be evenly distributed with each bite offering that perfect balance of spicy, creamy, and briny flavors.
For serving, top each portion with the remaining green onions and an extra sprinkle of Cajun seasoning. The dish should be piping hot with the grits forming a thick, creamy base and the shrimp adding a satisfying bite. Serve immediately while the cheese is still melted and the shrimp is warm.
Pro Tips For Making Emeril Lagasse Shrimp And Grits
- Sear Shrimp Fast: DESCRIPTION: Get your skillet screaming hot—cast iron or stainless—before adding shrimp. I learned this the hard way: dragging them in cold butter means gray, rubbery shrimp instead of golden, juicy ones. Two minutes max per side, or you’ll turn them into sad, overcooked chips.
- Toast the Grits: DESCRIPTION: Dry the grits completely before adding liquid—spread them on a baking sheet and toast for 5 minutes. This removes excess starch, so your grits won’t turn gluey when you stir in the cream. (Yes, even if you’re impatient like me.)
- Cheese in Stages: DESCRIPTION: Don’t dump all the cheddar at once—it’ll clump like a sad, greasy lump. Start with half, stir until melted, then add the rest. If the sauce gets too thick, a splash of warm water or cream loosens it up without killing the flavor.
- Butter Matters More: DESCRIPTION: Use two sticks of unsalted butter for the shrimp—one for searing, one for finishing. The first renders flavor, the second adds richness. Skip the shortcut of using margarine or "light" butter; this dish demands real dairy. (Your taste buds will notice.)
Perfect pairings for this emeril lagasse shrimp and grits
Cajun Cocktail Pairings
Emeril’s spicy shrimp and grits pairs beautifully with Sazerac—New Orleans’ classic whiskey cocktail with herbs and bitters. The anise notes in rye whiskey (like Buffalo Trace) complement the Cajun spices, while the lemon twist brightens the dish’s richness.
For a lighter option, try a Hurricane—rum, passionfruit, and mint cut through the heat while keeping the tropical vibe. 🍹
Crisp White Wine Balance
A dry Riesling from Germany or Alsace offers the perfect contrast with its zesty acidity and hints of peach. The slight sweetness balances the spice, while the mineral notes cleanse your palate between bites.
For something bolder, a Sauvignon Blanc from California or New Zealand adds citrusy freshness that mirrors the lemon in the recipe. Avoid oaky Chardonnays—they’ll clash with the Cajun flavors.
Beer Pairing Brilliance
A Belgian witbier like Hoegaarden or Stella Artois (with its coriander and citrus) refreshes the palate after each spicy bite. The effervescence also helps reset your taste buds.
For a local Louisiana twist, try a Cajun IPA from Abita Brewing—the hop bitterness and tropical fruit flavors stand up to the dish’s heat while adding complexity. 🍺
Non-Alcoholic Refreshers
For a mocktail, mix sparkling peach iced tea with a splash of lemonade and a pinch of Cajun seasoning for a spicy-sweet sipper. The effervescence mimics the dish’s creamy texture, while the peach adds a fruity contrast.
Another winner: ginger beer with a dash of hot sauce—the ginger’s kick complements the shrimp’s spice without overpowering it.
Side Dish Harmony
Serve with sautéed collard greens tossed in garlic and smoked paprika—their earthy flavor grounds the dish’s richness. For a lighter option, buttery cornbread soaks up the creamy sauce beautifully. If you want extra protein, add crispy fried okra for a Southern crunch that pairs perfectly with the shrimp’s texture. 🥗
Nutrition facts
Frequently asked questions
Why does Emeril Lagasse's shrimp and grits recipe use stone-ground grits instead of instant?
Stone-ground grits have a coarser texture that creates a creamy, velvety consistency when cooked properly—unlike instant grits, which can turn gummy or gritty. The stone-ground variety also absorbs flavors better, making the dish richer and more authentic to Southern cuisine. For best results, use brands like Bob's Red Mill or Quaker.
Can I make this recipe without Cajun seasoning?
Mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp cayenne, and ½ tsp black pepper for a homemade blend. This replicates the key flavors, though Emeril's original seasoning adds depth with its precise spice balance. Adjust cayenne to taste for more or less heat.
How do I prevent the shrimp from turning rubbery?
Cook shrimp over medium-high heat for exactly 2-3 minutes per side—they're done when they turn pink and opaque. Overcooking releases moisture, making them tough. Use a meat thermometer for precision: shrimp should reach 145°F internally. Pat them dry before cooking to help them crisp up.
What's the best way to reheat leftover shrimp and grits?
Reheat only the grits portion (without shrimp) in a saucepan with a splash of water or milk until warmed through. Stir in extra butter or cream to restore creaminess. For shrimp, reheat separately in a skillet with butter for 1-2 minutes to maintain crispiness. Never microwave—it makes shrimp rubbery and grits watery.
Can I make this dish vegetarian?
Swap shrimp for crispy tofu or king oyster mushrooms seared in the same Cajun butter. For extra protein, add black beans or chickpeas to the grits. The creamy cheese sauce and spicy crust will still shine, though the texture will differ slightly. Consider using vegetable broth instead of chicken broth for a fully plant-based version.