Cheesy Shrimp and Grits
Creamy stone-ground grits stirred with sharp cheddar and butter, topped with juicy paprika-seared shrimp and a squeeze of lemon. A comforting Southern-style dinner in 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Stone-ground grits take longer than instant but have far more corn flavor and a creamier texture. Whisk them in slowly to avoid lumps, and stir often so they do not stick. Pat the shrimp very dry so they sear rather than steam.
Method
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Bring the water, milk and 1/2 teaspoon of the salt to a gentle simmer in a heavy pot. Whisk in the grits gradually.
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Reduce the heat to low, cover, and cook for , stirring often, until thick and creamy. Add a splash of water if they get too stiff.
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Pat the shrimp dry and toss with the paprika, cayenne, black pepper and the remaining 1/2 teaspoon salt.
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Stir the cheddar and 2 tablespoons of the butter into the grits until melted. Cover to keep warm.
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Heat the olive oil and remaining tablespoon of butter in a large skillet over medium-high heat. Sear the shrimp for per side, until pink and opaque.
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Squeeze half of the lemon over the shrimp. Spoon the grits into bowls, top with shrimp, and finish with parsley and lemon wedges from the remaining half.
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