Shrimp with Cheddar Grits (Printable)
Creamy cheddar grits paired with succulent sautéed shrimp and seasoned sauce for a Southern American taste.
# What You’ll Need:
→ Grits Base
01 - 1 cup stone-ground grits
02 - 4 cups water or low-sodium chicken broth
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Shrimp and Sauce
07 - 1 pound large shrimp, peeled and deveined
08 - 1 tablespoon olive oil
09 - 2 tablespoons unsalted butter
10 - 3 cloves garlic, minced
11 - 1 small shallot, minced
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
17 - Juice of 1/2 lemon
→ Garnish
18 - 2 scallions, thinly sliced
19 - Extra shredded cheddar cheese
# How To Make It:
01 - Bring water or broth to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally until thick and tender.
02 - Stir in butter, cheddar cheese, salt and black pepper until smooth and creamy. Keep warm over low heat, stirring occasionally.
03 - Pat shrimp dry and season with salt, black pepper, smoked paprika and cayenne pepper.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Add shallot and garlic; sauté for 1 minute until fragrant.
05 - Add seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Squeeze lemon juice over shrimp and stir in chopped parsley.
06 - Spoon creamy cheddar grits into bowls, top with sautéed shrimp and pan sauce. Garnish with scallions and extra cheddar if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between creamy, cheesy grits and the slight char on perfectly seared shrimp creates something greater than the sum of its parts
- It comes together in under 45 minutes but tastes like something that simmered all afternoon
- The spice level hits that sweet spot where you can still taste every ingredient while reaching for your water glass
02 -
- Stone-ground grits need patience, so don't rush the simmering process or they'll turn gritty instead of smooth
- Overcooked shrimp become rubbery and sad, so pull them from the heat the moment they turn pink throughout
- The sauce at the bottom of the shrimp pan is liquid gold, so don't leave even a drop behind
03 -
- Cook your bacon first in the shrimp pan, remove it to drain, then sear your shrimp in that rendered fat for next-level flavor
- Leftover grits reheat surprisingly well with a splash of milk, though the shrimp is best enjoyed fresh