Pappadeaux Shrimp and Grits with Sharp Cheddar

The smell of toasted Cajun spices and bubbling cream fills the kitchen long before the food hits the table. You're looking for a dish where the grits act like a soft, cheesy pillow for a sauce that's heavy on the smoke and spice.

This version of pappadeaux shrimp and grits brings that restaurant-style richness home without needing a professional line. It relies on a few simple techniques to keep the textures balanced.

You can expect a meal that feels indulgent but comes together in under an hour. The key is managing two pans at once so everything finishes hot.

Pappadeaux Shrimp and Grits

Searing in Stages: Cooking the shrimp and turkey separately prevents the pan from crowding, which lets the proteins brown instead of steaming.

Low Simmer: Keeping the grits at a low heat allows the cornmeal to hydrate slowly, which prevents lumps.

Grits Texture Comparison

What You'll Need

For the Grits

• 1 cup (160g) stone ground white corn grits Why this? Provides a traditional, coarse texture
• 2 cups (480ml) whole milk
• 2 cups (480ml) low-sodium chicken stock
• 4 tbsp (56g) unsalted butter
• 1 cup (115g) sharp cheddar cheese, shredded
• 1/2 tsp (3g) salt

For the Shrimp and Sauce

• 1 lb (450g) medium shrimp, peeled and deveined
• 6 oz (170g) smoked turkey, diced small Why this? Adds a salty, smoky punch
• 2 tbsp (28g) unsalted butter
• 1 tbsp (15ml) olive oil
• 1/2 cup (75g) onion, finely diced
• 1/2 cup (75g) green bell pepper, finely diced
• 3 cloves (9g) garlic, minced
• 1 cup (240ml) heavy cream
• 1 tsp (5g) low-sodium Cajun seasoning
• 1 tbsp (15ml) fresh lemon juice
• 2 tbsp (15g) fresh parsley, chopped

Kitchen Tools Needed

• Medium saucepan (for the grits)
• Large skillet (for the shrimp and sauce)
• Whisk
• Tongs
• Paper towels

Making the Meal

For the Creamy Grits

1. In a medium saucepan, combine the corn grits, milk, chicken stock, and salt.
2. Heat the mixture over medium-high until it reaches a gentle boil, then immediately lower the heat.
3. Simmer covered for 20–25 minutes, stirring every 5 minutes to prevent sticking, until the grits are thick and creamy.
4. Remove from the stove and whisk in 4 tbsp (56g) of butter and 1 cup (115g) of shredded cheddar cheese until smooth and melted. Cover and set aside.

Searing the Protein

5. Pat the shrimp dry with paper towels and apply a pinch of Cajun seasoning. Note: Dry shrimp brown better
6. Heat 1 tbsp (15ml) of olive oil in a wide pan over medium-high heat.
7. Arrange the shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque with an internal temperature of 145°F (63°C). Transfer the shrimp to a plate.

Building the Sauce

8. Using the same pan, cook 6 oz (170g) of diced smoked turkey for 3–4 minutes until the edges are browned and fragrant.
9. Stir 2 tbsp (28g) of butter into the skillet with the turkey.
10. Add 1/2 cup (75g) of diced onion and 1/2 cup (75g) of diced green bell pepper, sautéing for 3–5 minutes until translucent and soft.
11. Mix in 3 cloves (9g) of minced garlic and the rest of the Cajun seasoning, cooking for 60 seconds until fragrant.
12. Pour in 1 cup (240ml) of heavy cream and simmer for 3–5 minutes until the sauce has thickened to a rich, velvety consistency.

13. Stir in 1 tbsp (15ml) of lemon juice and add the shrimp back to the pan, tossing for 1 minute to reheat.

Finishing the Plate

14. Scoop a generous portion of cheesy grits into a shallow bowl, ladle the shrimp and turkey sauce over them, and finish with 2 tbsp (15g) of chopped parsley.

Chef Tip: To achieve an even smoother consistency, whisk the grits during the last 5 minutes of simmering to break up any remaining lumps.

If Something Goes Wrong

If your grits feel grainy, you likely didn't simmer them long enough or the heat was too high. This causes the outside of the grit to cook while the inside stays hard.

When the shrimp turn rubbery, it is almost always from overcooking. They only need a couple of minutes per side to hit that 145°F mark.

If the sauce is too thin, let it simmer for another 2 minutes without the shrimp. The cream will reduce and thicken as the water evaporates.

Pairing Ideas

I like serving this with a side of sautéed kale or collard greens to cut through the richness of the cream and cheese. A crisp, chilled cucumber salad also works well to refresh the palate between bites.

Keeping Leftovers Fresh

Store the grits and the shrimp sauce in separate airtight containers in the fridge. They stay fresh for up to 3 days.

To reheat, put the grits in a saucepan over low heat with a splash of milk to bring back the creamy texture. Reheat the shrimp sauce in a skillet over medium heat until it bubbles and an instant-read thermometer reads 165°F (74°C) in the center.

Avoid using the microwave for the shrimp, as it often makes them tough.

Other Flavor Ideas

For a bit more kick, stir in a dash of hot sauce or a pinch of red pepper flakes while sautéing the garlic. If you want a different flavor profile, diced roasted red peppers provide a lovely smoky and sweet contrast.

You can also substitute the base with polenta, although the texture will be denser than stone ground grits. For a lighter consistency, replace the heavy cream with half and half, though the sauce will be slightly thinner.

Sodium Alert