Description
This Southern Shrimp and Grits recipe combines creamy, cheesy grits with flavorful sautéed shrimp and vegetables, topped with sun-dried tomatoes and fresh herbs. Perfectly balanced with bold Cajun seasonings, it offers a comforting and hearty meal that highlights classic Southern flavors with a modern twist.
Ingredients
Units
Scale
For the Grits:
- 4 1/2 cups water (1080mL)
- 1 teaspoon salt
- 1 cup stone-ground grits (140g)
- 2 cups shredded cheddar cheese (168g)
- 3 tablespoons butter
For the Shrimp:
- 6 slices dried sun-dried tomatoes, chopped (168g)
- 1 bell pepper, chopped (250g)
- 1 pound shrimp, peeled and deveined (454g)
- 3 green onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon salt
- 3/4 cup low-sodium chicken broth (180mL)
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
- Prepare the Grits: Bring the water and salt to a boil in a medium pot. Slowly whisk in the grits, reduce heat to low, and simmer, stirring often, until the grits are tender, about 20 to 25 minutes. Remove from heat and stir in the cheese and butter until melted. Cover and keep warm.
- Cook the Sun-Dried Tomatoes: While the grits cook, in a large skillet, cook the sun-dried tomatoes over medium heat until crisp, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- Sauté the Bell Pepper: In the same skillet, add chopped bell pepper and sauté over medium heat until tender, about 4 minutes.
- Add the Shrimp and Seasonings: Add the shrimp, green onions, garlic, Cajun seasoning, and salt. Cook for 1 minute, stirring occasionally.
- Simmer the Sauce: Stir in the chicken broth and simmer for 5 minutes, until slightly thickened.
- Finish and Serve: Just before serving, stir in the sun-dried tomatoes and lemon juice. Spoon the shrimp and sauce over the cheesy grits and garnish with chopped parsley.
Notes
- Stir the grits frequently while cooking to prevent burning, especially towards the end of cooking.
- For extra creaminess, stir in ¼ cup heavy cream with the cheese and butter or replace half of the broth with whole milk during cooking.
- Use the bacon drippings from cooking the sun-dried tomatoes or bacon to add depth to the sauce.
- Prepping sauce ingredients ahead of time prevents overcooking the shrimp, ensuring they stay tender.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 220 mg
