Buttery Shrimp over Creamy Cheese Grits
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2 cupswhole milk
- 1 cupchicken broth
- ¾ cuppolenta or cornmeal
- 4 tablespoonbutter
- 1 cupsharp cheddar cheese (shredded)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 1 smallyellow onion
- 3 clovesgarlic
- 1lemon
Prep
- 01
Dice 1 small yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
In a large saucepan, bring the milk and chicken broth to a gentle simmer over medium heat. Slowly whisk in the polenta in a thin stream, stirring constantly to avoid lumps. Reduce heat to low.
- 02
Cook the grits for 15 to 20 minutes, stirring frequently, until creamy and thick (the mixture should pull away from the sides of the pan). Stir in 2 tablespoons butter and the shredded cheddar. Season with salt and pepper to taste. Keep warm on low heat.
- 03
While grits cook, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- 04
Add the shrimp to the skillet and cook for 2 to 3 minutes per side, until pink and just cooked through. Season with salt and pepper. Squeeze the lemon over the shrimp and add the remaining 2 tablespoons butter, stirring gently until melted and glossy (about 1 minute).
- 05
Divide the grits among bowls and top with the buttery shrimp and pan sauce. Serve immediately.
Spice Tips
For warmth and depth, add 1/4 teaspoon cayenne pepper to the grits along with the cheese, or finish the shrimp with a pinch of smoked paprika. A dash of hot sauce drizzled over the finished bowls adds brightness and heat without overwhelming the dish.