Ingredients
Scale
- 1 pound large shrimp
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium heat, bring 4 cups of chicken broth to a gentle boil.
- Once boiling, slowly whisk in 1 cup of stone-ground grits.
- Reduce heat to low and let simmer, stirring occasionally until thickened (about 20-25 minutes).
- Add 2 tablespoons of butter and 1 cup of shredded sharp cheddar cheese during the last few minutes of cooking for an ultra-creamy finish.
- While your grits are cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Toss in 1 pound of peeled and deveined shrimp along with 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder.
- Sauté until they turn pink (about 3-4 minutes), then season with salt and pepper.
- Once your shrimp are cooked through, remove them from heat but leave that glorious oil behind.
- Spoon generous portions of creamy grits onto plates or bowls.
- Top with sautéed shrimp along with any remaining juices from the pan.
- Garnish with extra paprika or chopped herbs if you're feeling fancy!
Notes
Store leftovers in an airtight container.
Reheat gently on low heat.
Serve with fresh parsley garnish.
Use fresh shrimp for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg