Smoky Chile Shrimp over Creamy Cheddar Grits
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 cupswhole milk
- 1 cupvegetable broth
- 1 cupcornmeal (polenta)
- 1½ cupssharp cheddar cheese
- 4 tablespoonsbutter
- ·salt
- ·black pepper
- 1 teaspoonsmoked paprika
- ½ teaspooncayenne pepper
- 4 clovesgarlic
- 1 mediumyellow onion
- 1 largered bell pepper
- 1 can (14 oz)canned diced tomatoes
- ½ cupchicken broth
- 1 tablespoonhot sauce (Frank's RedHot or similar)
- 3 tablespoonsolive oil
Prep
- 01
Peel and devein 1 pound large shrimp; pat dry with paper towels.
- 02
Mince 4 cloves garlic.
- 03
Dice 1 medium yellow onion.
- 04
Dice 1 large red bell pepper.
- 05
Grate 1 1/2 cups sharp cheddar cheese.
Method
- 01
In a medium saucepan, bring 3 cups milk and 1 cup vegetable broth to a simmer over medium heat. Slowly whisk in 1 cup cornmeal, stirring constantly to avoid lumps. This will take 2–3 minutes.
- 02
Reduce heat to low and stir frequently for 15–20 minutes until the grits thicken and pull away from the sides of the pan. Stir in 4 tablespoons butter and 1 1/2 cups grated sharp cheddar. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm on low heat.
- 03
While the grits cook, pat the shrimp dry. In a small bowl, mix together 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper.
- 04
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp, sprinkle with the spice mixture and 1/4 teaspoon salt, and cook 2–3 minutes per side until bright pink. Transfer to a plate.
- 05
In the same skillet, add the minced garlic and diced onion. Sauté for 2 minutes until softened. Add the diced bell pepper and cook 2 more minutes.
- 06
Pour in 1 can diced tomatoes (with juice), 1/2 cup chicken broth, and 1 tablespoon hot sauce. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and season with salt and pepper as needed.
- 07
Return the shrimp to the skillet, toss to coat in the sauce, and cook 1 more minute to warm through.
- 08
Divide the creamy grits among bowls and top with the spicy shrimp and sauce. Serve immediately.
Spice Tips
For extra depth, add 1/2 teaspoon smoked paprika to the tomato sauce or swap the hot sauce for Louisiana-style hot sauce for a different pepper note. A pinch of cayenne in the grits themselves also works. If you prefer milder food, start with 1/4 teaspoon cayenne and adjust upward.
The grits can be made a few minutes ahead and held on low heat, stirring occasionally. Shrimp cooks fast, so have all ingredients prepped before you start; once the skillet goes on the heat, dinner is 10 minutes away. For less heat, reduce the cayenne to 1/4 teaspoon or skip it entirely.