Shrimp & Grits Recipe

Bring water and 1 cup milk to a rolling simmer in a medium saucepan over medium-high heat. Add 1 tsp salt.

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low, cover partially, and simmer, stirring often, until thick and tender, 20–25 minutes (check package for exact time). If grits get too thick, stir in up to 1/2 cup additional milk or water to reach desired creaminess.

Once tender, stir in 3 tbs butter, 1 cup grated sharp cheddar, and 2 tbs cream cheese (if using). Adjust seasoning with 1 tsp black pepper and additional salt to taste. Keep warm on very low heat, stirring occasionally.

In a small saucepan over medium heat, melt 1 tbs butter. Add 2 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize and deepen the flavor.

Whisk in 2 cups stock, 1 tbs Worcestershire sauce, 1 tsp hot sauce, 1 tbs brown sugar, 1 tsp apple cider vinegar, 1 tsp Cajun seasoning, and 1/2 tsp smoked paprika. Bring to a gentle simmer and cook 6–8 minutes to reduce slightly and meld flavors.

Taste and adjust: add more hot sauce for heat, more brown sugar for sweetness, or another pinch of Cajun seasoning if needed. Keep warm until ready to serve.

Pat shrimp dry and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1 tsp Cajun seasoning. Toss to coat evenly.

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate and tent with foil to keep warm.

In the same skillet, add the chopped shallot and sauté 1–2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add the 4 cups fresh spinach to the skillet in batches, tossing until wilted. Season with a pinch of salt and 1 tbs lemon juice. Squeeze out any excess liquid if needed and move wilted spinach to a warm bowl.

Return the skillet to medium heat and pour in about 1/2 cup of the prepared Cajun BBQ broth. Scrape up any browned bits from the bottom of the pan and let the sauce reduce 1–2 minutes. Return the shrimp to the skillet and toss with the sauce just to rewarm and coat, about 1 minute.

Divide the creamy grits among 4 shallow bowls (approximately 1/2 cup cooked grits per serving if sides; if main, distribute evenly).

Top each portion of grits with a generous handful of wilted spinach, then arrange 4–5 shrimp on top.

Ladle 2–3 tbs of the Cajun BBQ broth over each portion (more to taste). Garnish with 2 tbs chopped fresh parsley and 2 tbs thinly sliced green onions. Finish with additional freshly ground black pepper and a lemon wedge on the side.

Serve immediately while hot.