Shrimp and Cheddar Grits
Shrimp and cheddar grits pair tender shrimp with a creamy corn base and a quick lemon-garlic pan sauce.
Ingredients
- 1 1/2 lb large shrimp raw, peeled, deveined and thawed
- 3/4 cup dry quick-cooking corn grits 5-minute type; not instant or stone-ground
- 1 1/2 cups 2% milk
- 1 1/2 cups water
- 3 oz cheddar freshly shredded
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1 tsp paprika
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
- 2 cloves garlic minced
- 3 scallions sliced, whites and greens separated
- 1/2 cup low-sodium chicken broth prepared
- 1 tbsp lemon juice
Instructions
- Bring milk, the measured water and 1/4 teaspoon salt to a gentle boil in a medium saucepan. Slowly whisk in the dry quick-cooking grits. Lower heat and cook 5–7 minutes, stirring often, until creamy and tender; follow the package if it needs slightly longer. Take off heat, stir in cheddar and cover to keep warm.
- Pat shrimp dry and season with paprika, remaining salt and pepper. Heat oil in a large skillet over medium-high heat. Cook shrimp in two batches, about 1–2 minutes per side, until just opaque and 145°F. Transfer to a clean bowl.
- Lower heat to medium and melt butter in the skillet. Cook scallion whites and garlic for 30–60 seconds. Add broth and scrape the pan; simmer 2–3 minutes until reduced slightly.
- Turn off heat. Stir in lemon juice and scallion greens, then return shrimp and collected juices just long enough to coat. Divide all grits among four bowls and top with one quarter of the shrimp and pan sauce.
Notes
One quarter of the grits, shrimp and all pan sauce. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.