Ingredients:

  • 4 cups (950ml) water
  • 1 teaspoon (5ml) salt
  • 1 cup (180g) stone-ground grits (not instant)
  • 1/2 cup (120ml) heavy cream
  • 4 tablespoons (57g) unsalted butter
  • 1/2 cup (50g) shredded sharp cheddar cheese
  • 1/4 cup (20g) grated Parmesan cheese
  • 1/4 teaspoon (1g) black pepper
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon (5ml) Cajun seasoning
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1g) cayenne pepper (optional)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (30g) unsalted butter, cold, cut into small pieces
  • 2 tablespoons (10g) chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Bring water and salt to a boil in a saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and simmer, stirring occasionally, until the grits are tender and have thickened (about 20-25 minutes).
  2. Stir in heavy cream, butter, cheddar cheese, Parmesan cheese, and black pepper. Cook until the cheese is melted and the grits are creamy. Keep warm.
  3. Pat the shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
  4. Heat a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  5. Add minced garlic to the skillet and cook for about 30 seconds, until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan (deglaze). Bring to a simmer.
  6. Reduce heat to low. Whisk in the cold butter, one piece at a time, until the sauce is emulsified and thickened.
  7. Return the shrimp to the skillet with the sauce. Stir to coat. Spoon creamy grits into bowls. Top with the shrimp and sauce. Garnish with fresh parsley. Serve immediately. shrimp & grits recipe