Ingredients
For the Grits
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1 cup stone-ground grits (or quick grits)
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4 cups water or low-sodium chicken broth
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1 cup milk
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3 tablespoons butter
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1 cup shredded sharp cheddar cheese
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Salt to taste
For the Shrimp
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1 lb shrimp, peeled and deveined
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1 tablespoon olive oil
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1 tablespoon butter
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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1/2 teaspoon Cajun seasoning
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1/4 teaspoon black pepper
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1/2 teaspoon salt
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Juice of half a lemon
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Chopped green onions, for garnish
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Cooked bacon pieces (optional)
Instructions
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Cook the grits:
Bring water or broth to a boil. Stir in the grits. Reduce heat and simmer, stirring occasionally. Add milk halfway through. When thick and creamy, stir in butter and cheddar. Taste and season with salt. -
Season the shrimp:
Pat shrimp dry. Season with paprika, Cajun seasoning, pepper, and salt. -
Cook the shrimp:
Heat olive oil and butter in a skillet. Add minced garlic and sauté until fragrant. Add shrimp in a single layer. Cook 2–3 minutes per side until pink and cooked through. -
Finish the dish:
Squeeze lemon over the shrimp. Add bacon bits if using. -
Serve:
Spoon creamy grits into bowls and top with shrimp. Garnish with green onions. Serve immediately.
Notes
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Add more milk or broth if grits get too thick.
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For spicier shrimp, increase Cajun seasoning.
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For extra creaminess, mix 1 tablespoon cream cheese into the grits.
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Shrimp cooks fast—don’t overcook or it becomes rubbery.