Description
A comforting dish with creamy cheese grits topped with seasoned shrimp and vegetables.
Ingredients
Scale
- ¾ cup whole milk
- ½ cup water
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ¼ cup stone-ground grits (*see notes)
- 1 tablespoon butter
- ⅔ cup shredded cheddar cheese (2 ounces)
- 1 tablespoon butter
- 5 medium shrimp (peeled and deveined)
- ¼ cup chopped onions
- ¼ cup chopped red bell peppers
- 1 clove garlic (minced)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ teaspoon lemon juice
Instructions
- In a 1-quart saucepan, combine the milk, water, salt, garlic powder, and smoked paprika. Bring to a boil over medium-high heat.
- Stir in the grits, then reduce the heat to low. Cover and simmer for 7 to 10 minutes, stirring occasionally, until the grits are soft and thick.
- Remove the pan from the heat and stir in the butter and cheese. Tip: Grits will thicken as they cool. If they get too thick, stir in a few teaspoons of water or milk to loosen them.
- In an 8-inch skillet, melt butter over medium heat. Add the onions and bell peppers and cook, stirring occasionally, for 1 to 2 minutes, until the onions turn translucent.
- Add the garlic and cook, stirring frequently, for 30 seconds until fragrant.
- Season the shrimp with salt and black pepper, then add them to the pan. Cook for 1 to 2 minutes on one side, then flip and cook for another 1 to 2 minutes until the shrimp are opaque and cooked through.
- Squeeze a little lemon juice over the shrimp and vegetables.
- Spoon the cheese grits into a bowl and top with the shrimp and vegetables.
Notes
- For best results, use stone-ground grits for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: stovetop
- Cuisine: southern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg