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Cajun Shrimp & Grits by Chef Keesha O'Galdez

Cajun Shrimp & Grits by Chef Keesha O'Galdez


For the Shrimp

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1 small green bell pepper finely chopped
  • 1 stalk celery finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon "Bayou Baybee" Cajun Blackening Rub or to taste
  • 1/2 teaspoon cayenne pepper or to taste
  • 1 lemon, zested and juiced
  • 1 cup chicken broth
  • 1 can (15-ounce) diced fire-roasted tomatoes undrained
  • 1 pound wild-caught shrimp (16-20 count) peeled, deveined and tail removed (optional)
  • 1/3 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped parsley or chives plus more for garnish


  1. Heat butter and oil in a large, heavy skillet over medium-high heat. 
  2. Add the onion, reduce heat to medium-low and cook for 3 to 4 minutes or until beginning to soften. Add the green bell pepper and celery. Cook for 7 to 8 minutes or until very soft. 
  3. Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly. 
  4. Add lemon juice and zest, chicken broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened. 
  5. Stir in shrimp ad cook 2 to 3 minutes or until just firm. 
  6. Stir in heavy cream and heat through. Serve with grits. 
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