Ingredients
Scale
For the Shrimp:
- 450 g large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp Cajun or Creole seasoning
- ½ tsp smoked paprika
For the Vegetables:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
For the Sauce:
- 250 ml chicken (or seafood) stock
- 120 ml heavy cream
For the Grits:
- 200 g stone-ground grits
- 500 ml whole milk (or a mix of milk + stock)
- 30 g sharp cheddar cheese (optional)
- 30 g unsalted butter
For Garnish:
- Chopped parsley or chives
Instructions
- Cook the Grits:
In a saucepan, bring milk (or milk + stock) to a gentle simmer. Slowly whisk in grits, reduce heat, and cover. Cook for 15–20 minutes, stirring occasionally, until creamy. Stir in butter and cheddar (if using). Season with salt and pepper. - Sauté the Vegetables:
In a large pan, melt butter with olive oil over medium heat. Add onions and bell peppers and cook until softened (4–5 minutes). Add garlic and cook for another 30 seconds. - Cook the Shrimp:
Toss shrimp with Cajun seasoning, smoked paprika, salt, and pepper. Add to the pan and cook 2–3 minutes per side, until pink and opaque. Remove shrimp and set aside. - Make the Sauce:
In the same pan, add stock and cream. Bring to a gentle simmer, scraping up browned bits. Let reduce slightly to form a light, creamy sauce. Adjust seasoning to taste. - Assemble the Dish:
Spoon warm, buttery grits into bowls. Arrange shrimp on top and drizzle with the sauce. Sprinkle parsley or chives and serve immediately.
Notes
- For a lighter version, substitute cream with half-and-half or coconut milk.
- Add a splash of lemon juice for brightness before serving.
- Great with crusty bread or buttermilk biscuits on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups of grits with 5–6 shrimp and sauce)
- Calories: 480
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 195 mg