Smoky Shrimp Over Creamy Cheddar Grits
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2 cupswhole milk
- 1 cupchicken broth
- ¾ cupcornmeal
- 3 tablespoonbutter
- ¾ cupsharp cheddar cheese
- 1 teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 candiced tomatoes (14-ounce)
- 2 stalksscallion
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Slice 2 scallions, white and light green parts separated.
Method
- 01
In a large skillet over medium heat, combine milk and broth. Whisk in cornmeal slowly to avoid lumps, stirring constantly until the mixture thickens and bubbles gently, about 8 to 10 minutes.
- 02
Stir in 2 tablespoons butter, cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Transfer grits to a serving bowl and cover to keep warm.
- 03
In the same skillet over medium-high heat, warm olive oil. Add shrimp and cook, stirring occasionally, until just cooked through, 2 to 3 minutes per side. Season with smoked paprika, cayenne, remaining salt and pepper. Transfer to a plate.
- 04
Add remaining 1 tablespoon butter to the skillet. Stir in diced tomatoes (with juice) and cook for 1 minute. Return shrimp to the skillet and toss to coat. Simmer for 1 to 2 minutes.
- 05
Divide grits between plates or bowls. Top with shrimp and tomato sauce. Scatter scallions over top and serve immediately.
Spice Tips
For more heat, increase cayenne to 1/2 teaspoon or add a pinch of red pepper flakes to the tomato sauce. A splash of hot sauce (like Crystal or Frank's) at the table lets diners customize their spice level. Fresh lemon juice brightens the finish.
The shrimp cooks fast, so have all ingredients prepped and ready. Leftovers don't hold well; eat fresh.