Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon dried oregano
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth (for extra flavor)
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese (optional for extra creaminess)
- Salt, to taste
- Freshly ground black pepper, to taste
For the Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon Old Bay seasoning (or Cajun seasoning for more spice)
- ½ teaspoon smoked paprika
- Fresh lemon juice, for drizzling
Ingredient Highlights
- Shrimp: Rich in protein and a light, flavorful seafood option that pairs perfectly with the creamy grits.
- Stone-ground Grits: These provide a hearty, slightly grainy texture and a deep, natural corn flavor that adds authenticity to the dish.
- Paprika and Old Bay: These spices give the dish that signature Southern warmth and smokiness without being overwhelming.
- Cheese (optional): Adding cheddar gives the grits a comforting, velvety richness, but can be left out for a lighter version.
Instructions
Prepare the Shrimp:
- Season the Shrimp: In a large bowl, toss the peeled and deveined shrimp with paprika, garlic powder, cayenne pepper, oregano, salt, black pepper, and lemon juice. Let it marinate for about 10 minutes to absorb the flavors.
- Cook the Shrimp: Heat a large skillet over medium-high heat and add the olive oil and butter. Once the butter is melted and the oil is hot, add the shrimp. Cook for about 2-3 minutes per side, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
Prepare the Grits:
- Cook the Grits: In a medium saucepan, bring the water or chicken broth to a boil. Slowly add the grits, stirring continuously to avoid clumping. Reduce the heat to low and cook, stirring occasionally, for about 20-25 minutes until the grits are thick and tender.
- Finish the Grits: Once the grits are cooked, stir in the butter, cheese (if using), and season with salt and freshly ground black pepper to taste. Set aside on low heat to keep warm.
Prepare the Sauce:
- Sauté the Vegetables: In the same skillet used to cook the shrimp, add a tablespoon of olive oil and heat over medium heat. Add the chopped onion and bell pepper, and cook for 5-6 minutes until softened and slightly caramelized.
- Add Garlic and Tomatoes: Stir in the garlic and cook for 1 minute until fragrant. Add the diced tomatoes, Old Bay seasoning, smoked paprika, and salt and pepper to taste. Simmer for about 5-7 minutes, allowing the flavors to meld together.
- Combine with Shrimp: Return the cooked shrimp to the skillet, tossing them with the sauce to coat. Allow the shrimp to heat through for another 2 minutes.
Assemble the Dish:
- Serve: Spoon a generous portion of the creamy grits onto each plate, then top with the shrimp and vegetable sauce mixture. Garnish with fresh parsley and a squeeze of lemon juice for added freshness and flavor.
- Prep Time: 10minutes
- Cook Time: 35minutes
Nutrition
- Serving Size: 6
- Calories: 600
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g