Shrimp and Cheddar Grits (Printable Version)
Creamy cheddar grits paired with tender sautéed shrimp and a savory spiced sauce for a comforting meal.
# What You'll Need:
→ Grits
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
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. Mix 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 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 Insights:
01 -
- The combination of sharp cheddar and smoky paprika creates layers of flavor that feel like a warm hug
- Its fancy enough for dinner guests but comes together in under 45 minutes on a weeknight
02 -
- Dont rush the grits. They need at least 20 minutes of gentle simmering to become creamy.
- Dry shrimp sear better. Take the time to pat them thoroughly with paper towels.
03 -
- Keep the grits warm over very low heat while you cook the shrimp. No one likes cold grits.
- Grate your own cheese instead of buying pre shredded. It melts so much better.