Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 2 cups chicken or vegetable broth
- 1 cup grits (stone-ground or quick-cooking)
- 1 cup milk or heavy cream
- 2 tbsp butter
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- 1 tbsp lemon juice (optional)
Instructions
- Season the shrimp with Cajun seasoning and smoked paprika. Set aside.
- In a saucepan, bring broth and milk to a boil. Slowly whisk in the grits.
- Reduce heat and cook the grits, stirring often, until thick and creamy (about 20–25 minutes).
- Stir in butter, salt, and an optional splash of cream into the grits.
- While grits cook, heat olive oil in a skillet over medium heat.
- Sauté onions, garlic, and bell pepper until soft and fragrant.
- Add shrimp to the skillet and cook 2–3 minutes per side until pink and cooked through.
- Plate grits in bowls, spoon shrimp and vegetables over the top.
- Garnish with green onions and a squeeze of lemon juice if desired.
Notes
- Add cheese like sharp cheddar or smoked gouda to grits for extra flavor.
- Use cream or white wine for a richer shrimp sauce.
- For added heat, include cayenne or jalapeños.
- Andouille sausage makes a great protein addition.
- Store shrimp and grits separately and reheat with a bit of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
