By Chef Angel | Chef Angel & Co.
There is something undeniably comforting about a beautiful bowl of shrimp and grits. This Southern classic gets an elevated twist with succulent shrimp seasoned with my signature Cajun Glory Salt-Free Seasoning, sautéed in butter and olive oil with freshly grated garlic, then finished in a luxurious Asiago cream sauce.
The grits are buttery, smooth, and perfectly creamy, providing a delicious foundation for the savory Cajun shrimp. The real star is the sauce! Heavy whipping cream, freshly grated Asiago cheese, and the flavorful pan drippings come together to create a rich, velvety sauce that takes this Southern favorite to another level.
Perfect for a leisurely weekend brunch, a special family breakfast, or an impressive dinner, this is Southern comfort food, Sprinkled with Glory!
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Servings: 4
Ingredients
For the Creamy Butter Grits
1 cup instant grits
1 1/2 cups water
1 cup whole milk
3 tablespoons unsalted butter
Salt and freshly cracked black pepper, to taste
For the Cajun Glory Shrimp & Asiago Cream Sauce
1 pound large shrimp, peeled and deveined (tails off)
1½ tablespoons Chef Angel & Co. Cajun Glory Salt-Free Seasoning, or to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves fresh garlic, finely grated
¾ cup heavy whipping cream
¾ cup freshly grated Asiago cheese
⅓ cup chicken or seafood broth, preferably low sodium
1 tablespoon fresh chopped parsley, optional for garnish
Instructions
Step 1: Prepare the Creamy Butter Grits
In a medium saucepan, bring the water and milk to a gentle boil over medium heat.
Slowly whisk in the grits, stirring continuously to prevent lumps.
Reduce the heat to low and allow the grits to simmer, stirring frequently, for approximately 25–35 minutes or until tender and creamy. Add a little additional milk or water if the grits become too thick.
Once the grits are tender, stir in the butter until completely melted.
Season with salt and freshly cracked black pepper to taste. Keep warm over very low heat while preparing the shrimp.
Chef Angel's Tip: The secret to beautifully creamy grits is patience. Keep the heat low, stir frequently, and allow the grits to become tender before adding the butter.
Step 2: Season and Sauté the Shrimp
Pat the shrimp dry with paper towels.
Place the shrimp in a bowl and season generously with Cajun Glory Salt-Free Seasoning. Toss until every shrimp is evenly coated.
Heat the butter and olive oil together in a large skillet over medium-high heat.
Add the seasoned shrimp in a single layer, cooking for approximately 1–2 minutes per side, depending on their size.
When the shrimp are almost cooked through, add the freshly grated garlic. Gently toss the shrimp in the fragrant garlic butter for approximately 30 seconds.
Remove the shrimp from the skillet and set aside. They will finish cooking in the sauce.
Chef Angel's Tip: Freshly grated garlic releases wonderful flavor into the butter and olive oil. Adding it near the end of sautéing prevents it from burning and becoming bitter.
Step 3: Make the Creamy Cajun Asiago Sauce
Using the same skillet, reduce the heat to medium-low. Keep those delicious buttery pan drippings because they are packed with flavor!
Pour in the chicken or seafood broth and gently stir, scraping up the flavorful browned bits from the bottom of the skillet.
Slowly add the heavy whipping cream, stirring to combine.
Allow the sauce to simmer gently for approximately 3–5 minutes, until it begins to thicken slightly.
Reduce the heat to low and gradually stir in the freshly grated Asiago cheese until melted and incorporated into the sauce. Avoid boiling the sauce after adding the cheese.
Taste the sauce and add a little more Cajun Glory Salt-Free Seasoning if desired.
Return the shrimp and any accumulated juices to the skillet. Gently toss until the shrimp are completely coated in the creamy Asiago sauce and cooked through.
The finished sauce should be rich, silky, and beautifully infused with Cajun spices, fresh garlic, buttery shrimp flavor, and the distinctive nutty richness of Asiago cheese.
Chef Angel's Tip: Use freshly grated Asiago rather than pre-shredded cheese for the smoothest sauce. The cheese adds a beautiful depth of flavor and helps create that luxurious, creamy finish.
Step 4: Plate and Serve
Spoon a generous serving of creamy butter grits into a shallow bowl.
Arrange the Cajun Glory shrimp over the grits.
Spoon the luxurious Cajun Asiago cream sauce over the shrimp, allowing it to settle into the buttery grits.
Garnish with fresh chopped parsley, if desired, and serve immediately.
A Little Extra Glory from Chef Angel
The secret to exceptional shrimp and grits is building layers of flavor.
The Cajun Glory Salt-Free Seasoning brings bold, savory Cajun flavor to the shrimp, while freshly grated garlic, butter, and olive oil create a delicious foundation for the sauce.
The heavy whipping cream and freshly grated Asiago cheese are what make this dish truly special. Together, they create a rich, velvety sauce that complements the seasoned shrimp and buttery grits beautifully.
Whether you're cooking for your family or entertaining guests, this dish proves that comfort food can also be elegant.
Bring Cajun Glory to Your Kitchen!
Want to recreate this dish at home?
My Cajun Glory Salt-Free Seasoning delivers bold Cajun-inspired flavor without added salt, making it a wonderful addition to shrimp, chicken, seafood, vegetables, and more.
Visit www.angelkirkland.com to explore the Chef Angel & Co. signature seasoning collection.
Because every meal deserves to be Sprinkled with Glory!
With love from my kitchen to yours,
Chef Angel