Shrimp and Grits Recipe
Cheesy Shrimp and Grits combines succulent tender shrimp cooked to perfection in a tangy spicy sauce over creamy cheesy polenta. YUM!
Servings: 4 servings
Equipment
Ingredients
Grits:
- 15 ounces seafood stock
- 1/2 cup white wine
- 1/2 cup water
- 1/2 teaspoon Kosher salt
- 1 cup corn grits I use Bob's Red Mill
- 3 tablespoons heavy cream
- 3 tablespoons unsalted butter
- 2 cups sharp cheddar cheese shredded
Shrimp:
- 2 tablespoons olive oil or bacon grease
- 1 pound shrimp shelled and deveined large raw shrimp
- 1/4 teaspoon black pepper
- 3 garlic cloves minced
- 1 tablespoon flat-leaf parsley chopped
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 2 dashes hot sauce such as Tabasco
- 4 teaspoons lemon juice 1 lemon usually gives 2 to 3 tablespoons
Instructions
Before you begin
- Measure and prep all of the ingredients before you start. The grits and the shrimp both cook fast.
For the grits
- Heat the liquid: In a medium saucepan, bring the 15 ounces seafood stock, 1/2 cup white wine, 1/2 cup water, and 1/2 teaspoon Kosher salt to a boil.
- Whisk in the grits: Slowly whisk in the 1 cup corn grits and cook over moderately high heat.
- Cook until thick: Continue to stir periodically until thickened and the grits are tender, about 5-10 minutes total.
- Add the butter, cream and cheese: Add the 3 tablespoons heavy cream, 3 tablespoons unsalted butter, and 2 cups sharp cheddar cheese and gently stir. Cover and remove from heat. Set aside.
For the shrimp
- Sear the shrimp: Heat 2 tablespoons olive oil (or bacon grease if available) in a large skillet over medium-high heat. Coat the 1 pound shrimp with 1/4 teaspoon black pepper and cook in the skillet until they start to turn golden brown, approximately 3 minutes.
- Turn once: Turn each shrimp over.
- Make the sauce: Stir in the 3 garlic cloves, 1 tablespoon flat-leaf parsley, 1 teaspoon smoked paprika, 1 teaspoon Worcestershire sauce, 2 dashes hot sauce and 4 teaspoons lemon juice to create a sauce, and cook for an additional 2 minutes or until the shrimp are pink and opaque all the way through.
To serve
- Spoon the warm cheesy grits into a bowl and top with the shrimp and a bit of sauce. Serve hot and enjoy!
Notes
Want more sauce? Double the garlic, parsley, smoked paprika, Worcestershire, hot sauce and lemon juice.
Nutrition info based on four large servings.
Nutrition
Calories: 711kcal | Carbohydrates: 35g | Protein: 43g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 383mg | Sodium: 1886mg | Potassium: 344mg | Sugar: 1g | Vitamin A: 1325IU | Vitamin C: 7.3mg | Calcium: 620mg | Iron: 3.7mg
