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Cajun Shrimp and Italian Grits (Polenta)

Cajun Shrimp and Italian Grits (Polenta)

An inspired version of a Southern dish that I would otherwise not have access to.
Course Main Course
Cuisine American, Cajun


  • Dutch oven or pot with lid
  • Heat proof spatula


Cajun seasoning

  • 1 teaspoon celery salt
  • ½ teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • ¼ teaspoon dry mustard
  • 1 pinch cinnamon


  • 1 +1 tablespoon of vegetable oil
  • 1 lb shrimp

Cajun Trinity and Polenta

  • ½ cup or 2 celery stalks diced fine
  • ½ cup or ½ green pepper diced fine
  • ½ cup or ½ onion diced fine
  • 1 garlic clove diced fine
  • ¼ cup of whipping cream
  • 1 kg 2.2 lb Tube of Polenta, cut into 1 inch cubes
  • 2 cups chicken broth
  • 1 cup whipping cream
  • Salt and pepper to taste


  • Mix cajun seasoning into a small bowl.
  • Blot shrimp dry with paper towel.
  • Sprinkle cajun seasoning onto both sides of shrimp and set shrimp aside. Sprinkle any remaining cajun seasoning on vegetables.
  • Heat tablespoon of vegetable oil in Dutch Oven or large pot on high heat and sear shrimp on both sides. Set aside cooked shrimp into a bowl.
  • In the same Dutch oven on medium heat, add an additional tablespoon of vegetable oil.
  • Add onion, celery and green pepper and cook until tender.
  • Add ½ cup of cream to vegetables and cook until combined. Move cooked vegetables into a bowl and set aside.
  • In the same Dutch oven, add polenta cubes and chicken broth with Dutch Oven lid on, until the polenta becomes soft about 15 minutes. Stir until polenta softens.
  • Add whipping cream to polenta mixture. Add salt and pepper to taste.
  • Add additional water for more desired consistency.
  • In serving dishes, spoon generous helping of polenta and top with vegetables and shrimp.
Keyword Cajun, grits, polenta, shrimp