Description
A comforting and creamy dish combining succulent shrimp and stone-ground grits, perfect for a coastal-inspired meal.
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup milk
- 3 tbsp butter
- 1 cup sharp cheddar cheese, shredded
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- ¼ cup chicken or vegetable stock
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Begin by cooking the grits. In a large pot, combine 4 cups of water and 1 cup of milk and bring to a boil.
- Gradually whisk in 1 cup of stone-ground grits, reduce heat to low, and simmer for about 20-30 minutes until creamy.
- Add in 3 tbsp of butter and 1 cup of sharp cheddar cheese, mixing well until blended.
- While the grits cook, heat 2 tbsp of olive oil in a skillet over medium heat.
- Add 3 cloves of minced garlic and sauté until fragrant.
- Introduce the 1 lb of large shrimp, seasoning with salt, black pepper, ½ tsp paprika, and optional ¼ tsp cayenne pepper.
- Cook until the shrimp turn pink, approximately 3-4 minutes.
- Next, deglaze the skillet with ¼ cup of chicken or vegetable stock and 2 tbsp of lemon juice, allowing it to simmer for a few minutes to develop a sauce.
- To serve, ladle the creamy grits onto plates and top with the sautéed shrimp and a drizzle of the garlic-lemon sauce.
- Garnish with 2 tbsp of fresh chopped parsley before serving.
Notes
Serve with fresh crusty bread and a green salad for a complete meal.
