Shrimp and Grits
Shrimp and grits is one of those dishes that always hits the spot. Creamy, buttery grits with sharp cheddar cheese lay the perfect foundation for juicy shrimp simmered in a rich, flavorful sauce. A little Cajun seasoning, a pop of garlic, and the sweetness of bell peppers bring it all together—it’s pure comfort.
Ingredients
For the grits:
- 4 cups chicken broth
- 1 ½ cups corn grits preferably stone-ground
- ¾ teaspoon salt plus more as needed
- 1 cup sharp cheddar cheese
- 2 tablespoons unsalted butter
- ⅓ cup heavy cream
For the shrimp:
- 1 tablespoon butter
- 1 cup green bell pepper diced
- 4 green onions sliced
- 3 cloves garlic minced
- 2 cups diced tomatoes
- 1 teaspoon Cajun seasoning
- ½ cup chicken broth
- 1 pound shrimp peeled and deveined
- 1 - 3 dashes hot sauce such as Tabasco (optional)
- Lemon wedges and cilantro for serving (optional)
Instructions
- In a large saucepan, combine broth, corn grits, and salt. Bring to a boil over high heat, stirring occasionally. Once boiling, bring down to a simmer and cook for 15 minutes, or until creamy and cooked through.4 cups chicken broth, 1 ½ cups corn grits, ¾ teaspoon salt
- Once the grits are done, remove them from the heat and stir in the cheddar cheese, butter, and heavy cream until smooth and melted. Taste and adjust seasoning with salt if needed. Cover to keep warm.1 cup sharp cheddar cheese, 2 tablespoons unsalted butter, ⅓ cup heavy cream
- In a skillet, melt the butter. Add the bell pepper, green onions, and garlic, cooking for 2 minutes until the pepper is tender.1 tablespoon butter, 1 cup green bell pepper, 4 green onions, 3 cloves garlic
- Stir in diced tomatoes with their juices, Cajun seasoning, and chicken broth. Cook for 5 minutes.2 cups diced tomatoes, 1 teaspoon Cajun seasoning, ½ cup chicken broth
- Add the shrimp, and cook for 3-4 minutes, stirring occasionally, until the shrimp are cooked through. Season with salt to taste.1 pound shrimp
- Spoon the grits into bowls, top with the shrimp mixture, and sprinkle with cilantro.
- Serve with hot sauce and lemon wedges, if desired.1 - 3 dashes hot sauce, Lemon wedges and cilantro
Video
Notes
- Frozen shrimp: You can use frozen shrimp! Just make sure to thaw them first. Let them sit in a bowl of cold water for about 15 minutes, then drain and pat dry before cooking.
- Use stone-ground grits: They take longer to cook but have the best texture and flavor. If you're short on time, quick-cooking grits work too, but avoid instant ones—they don’t have the same richness.
- Season as you go: The grits, shrimp, and sauce all need their own seasoning. Taste along the way to make sure everything is balanced.
- Too thick or thin: If your grits are too thick, stir in more chicken broth or heavy cream. If they’re too thin, let them cook a little longer, stirring until they reach the right consistency.
- Don’t overcook the shrimp: Shrimp cook fast—three to four minutes is usually enough. If they curl up tightly and turn rubbery, they’ve gone too far.
- Extra heat: A few dashes of hot sauce or a pinch of cayenne pepper can kick up the spice level.
- Make it even richer: Stir in a little extra butter or heavy cream at the end for an ultra-creamy finish.
Storage and Reheating Instructions
- Fridge: Shrimp and grits should be stored separately for the best texture. Keep the shrimp mixture in an airtight container and the grits in another. Both will stay fresh in the fridge for up to 3 days.
- Reheat: When reheating, warm the grits in a saucepan over low heat, stirring in a splash of chicken broth or milk to bring back their creamy texture. The shrimp can be gently reheated in a skillet over medium-low heat until warmed through. Avoid microwaving shrimp too long—it can turn rubbery fast.
Nutrition
Calories: 624kcalCarbohydrates: 57gProtein: 39gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 261mgSodium: 1788mgPotassium: 815mgFiber: 3gSugar: 6gVitamin A: 1612IUVitamin C: 44mgCalcium: 355mgIron: 3mg
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