Cajun Shrimp 'n Grits With Cheddar Cornbread

Gloria Bradley, a competitor in the 2019 Lodge National Cornbread Cook-off, put a twist on traditional shrimp and grits with this Cajun-inspired recipe. Each piece of cheddar cornbread is topped with savory shrimp, grits, and a spicy butter sauce.

Ingredients

Shrimp

• 3 slices thick-cut applewood-smoked

bacon, cut into 1-inch-long matchsticks

• 2 teaspoons Cajun seasoning
• 1 teaspoon sweet paprika
• 1 pound medium to large shrimp, peeled,

de-veined

• 2 tablespoons butter
• 2 teaspoons minced garlic

Cornbread

• 2 large eggs
• 1 ¼ cups milk
• 6 tablespoons melted butter
• 1 cup grated sharp yellow cheddar cheese
• 1 ¼ teaspoon Cajun seasoning
• 2 (6-oz) packages Martha White Cotton

Country Buttermilk Cornbread Mix

• 17

Tabasco Butter Sauce

• 1, 0.9-oz package Hollandaise sauce mix
• 1 cup milk
• ¼ cup butter
• ¾ -1 teaspoon or to taste Tabasco or other
• hot sauce

Grits

• 2 cups low-sodium chicken broth
• 1½ tablespoons butter
• ¾ teaspoon salt
• ¾ cup uncooked quick cook (not instant)
• grits
• ¾ cup heavy cream
• ¾ cup grated sharp yellow cheddar
• cheese
• Tomatoes, green onion brushes, green
• onions (green parts only) thinly sliced,
• garnish

Directions

1. Cook bacon in a 10.25 inch skillet over medium heat until crisp. Remove bacon to a plate
2. lined with paper towels; set aside and wipe skillet clean. Combine Cajun seasoning and
3. paprika in a medium bowl, then toss shrimp in the seasoning mix. Melt butter in a skillet over
4. medium heat. Add garlic and stir for 30 seconds. Add shrimp and sauté until just cooked

through about 4 minutes. Keep warm and set aside.

1. For the Tabasco butter sauce, whisk the hollandaise sauce mix and milk in a small
2. saucepan. Add butter; bring to a boil and stir constantly. Reduce heat and simmer, stirring
3. constantly, until thickened, 1 minute. Remove from heat and blend in Tabasco; keep warm

and set aside.

1. Meanwhile, preheat oven to 375 degrees F. Spray six Heat-Treated 14 Ounce Round Cast
2. Iron Mini Servers with nonstick cooking spray. Place in oven for 5 minutes or until hot. In a
3. medium bowl using a whisk, whisk together eggs, milk, butter, cheese, and Cajun
4. seasoning. Blend in the cornbread mix. Spoon about 1/3 cup of rounded cornbread mixture
5. evenly into six hot cast iron dishes. Bake for 11-13 minutes until light golden brown and a
6. toothpick inserted in the center comes out clean. Remove from oven; keep warm.
7. Bring broth, butter, and salt to a boil in a medium saucepan over medium heat. Whisk in
8. grits; simmer while stirring constantly for 5 minutes. Add the cream and cheese. Keep
9. whisking for another 2-3 minutes until the grits become creamy.
10. To assemble, spoon grits on top of cornbread, leaving a 1-inch border around the edges.
11. Top each with 5 shrimp. Sprinkle with green onions and drizzle evenly with Tabasco butter
12. sauce and top with bacon. Serve with remaining sauce.
13. Garnish with tomatoes, green onion, or garnish as desired.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Gloria Bradley. Recommended cookware: Classic Cast Iron.