Easy Shrimp & Grits (Printable)
A Southern dish blending creamy grits, spiced shrimp, and melted cheese for a warm, comforting dish.
# What You'll Need:
→ Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1/2 teaspoon kosher salt
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
→ Shrimp Mixture
06 - 1 pound medium shrimp, peeled and deveined
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon cayenne pepper
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt
→ Vegetables & Aromatics
13 - 1 small onion, finely chopped
14 - 1 green bell pepper, finely chopped
15 - 2 cloves garlic, minced
16 - 2 tablespoons unsalted butter
→ Topping
17 - 1/2 cup shredded Monterey Jack cheese
18 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Bring chicken broth to a boil in a large saucepan. Stir in grits and salt. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until thick and creamy. Remove from heat and stir in butter and cheddar cheese until melted and smooth.
03 - In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt until evenly coated. Set aside.
04 - Melt 2 tablespoons butter in a skillet over medium heat. Add onion and bell pepper; sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
05 - Add seasoned shrimp to the skillet with vegetables. Sauté for 2-3 minutes until shrimp turn pink and opaque. Remove from heat immediately to prevent overcooking.
06 - Spread cooked grits evenly in the prepared casserole dish. Top with shrimp and vegetable mixture. Sprinkle Monterey Jack cheese evenly over the top.
07 - Bake for 15-20 minutes until cheese is bubbly and casserole is heated through.
08 - Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley and serve warm.
# Expert Advice:
01 -
- Everything cooks in one pan before hitting the oven, so cleanup is almost nonexistent
- The shrimp stay tender instead of turning rubbery, which I learned after many failed attempts
02 -
- Stone-ground grits need the full simmer time to absorb liquid properly, so do not rush this step
- Shrimp continue cooking in the oven, so pull them from the skillet while still slightly underdone
03 -
- Pat shrimp very dry before seasoning so the spices actually stick instead of sliding off
- Let the casserole rest for at least 5 minutes or it will slide apart when you try to serve it