Cajun Shrimp & Buttery Grits Skillet
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 cupcornmeal (polenta)
- 4 cupschicken broth
- 4 tablespoonsbutter
- ½ cupsharp cheddar cheese
- 1 mediumyellow onion
- 1 largebell pepper (any color)
- 4 clovesgarlic
- 1 teaspoonpaprika
- ¼ teaspooncayenne pepper
- ·salt
- ·black pepper
- 2 tablespoonsolive oil
- 1lemon
Prep
- 01
Dice 1 medium yellow onion and 1 large bell pepper.
- 02
Mince 4 cloves garlic.
- 03
Peel and devein 1 pound large shrimp if not already done, and pat dry with paper towels.
Method
- 01
Heat 4 cups chicken broth in a large skillet over medium heat. Whisk in 1 cup cornmeal slowly to avoid lumps. Stir frequently for 8–10 minutes until the mixture thickens, then reduce heat to low. Stir in 4 tablespoons butter and 1/2 cup sharp cheddar cheese. Season with salt and black pepper. Push the grits to one side of the skillet to make room for cooking the shrimp.
- 02
In a small bowl, combine 1 teaspoon paprika and 1/4 teaspoon cayenne pepper. Season the shrimp with this spice mix, salt, and black pepper.
- 03
Heat 2 tablespoons olive oil in the cleared side of the skillet over medium-high heat. Add the seasoned shrimp and cook for 2 minutes per side until just pink. Transfer the shrimp to a plate.
- 04
In the same skillet, sauté the diced onion and bell pepper for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds.
- 05
Return the shrimp to the skillet, stirring to combine with the vegetables and grits. Squeeze fresh lemon juice over everything and serve immediately.
Spice Tips
For extra heat, increase the cayenne to 1/2 teaspoon or add a pinch of hot sauce to the finished dish. A dash of smoked paprika deepens the Cajun flavor. Fresh thyme or Old Bay seasoning can replace or complement the paprika if you prefer a classic Low Country profile.