Shrimp & Grits Recipe

Bring 4 cups water and 1 cup milk to a simmer in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low.

Cook, stirring frequently, until grits are thick and tender, 20–30 minutes (follow package for exact time if using quick grits). Add more liquid as needed to reach desired consistency.

Stir in 2 tbsp butter, 1 cup shredded cheddar, 1 tsp salt, and 1/2 tsp black pepper until cheese melts and grits are creamy. Keep warm on lowest heat while preparing shrimp and sauce, stirring occasionally.

Pat 1 lb shrimp dry with paper towels. Toss with 1 tbsp olive oil to coat.

In a small bowl, combine 1 tsp smoked paprika, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/4 tsp cayenne, 3/4 tsp salt, and 1/2 tsp black pepper to make the blackening spice.

Sprinkle the spice mix evenly over both sides of the shrimp and press lightly to adhere.

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 2–3 minutes). Add shrimp in a single layer and cook 1–2 minutes per side until blackened at the edges and just cooked through. Remove shrimp to a plate and tent loosely with foil.

In the same skillet used for shrimp, reduce heat to medium and add 2 tbsp butter. Add 1/2 cup finely diced onion and cook 3–4 minutes until softened and beginning to brown.

Add 1/2 cup sliced red bell pepper and 1/2 cup sliced green bell pepper. Sauté 3–4 minutes until peppers are tender-crisp and starting to brown.

Stir in 1 tsp minced garlic and cook 30 seconds until fragrant.

Sprinkle 1 tbsp all-purpose flour over the vegetables and cook, stirring, 1 minute to remove raw flour taste and form a roux.

Slowly whisk in 1 cup chicken stock, scraping up browned bits from the pan. Bring to a gentle simmer until sauce thickens slightly, about 2–3 minutes.

Stir in 1/2 cup heavy cream, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, and 1 tsp lemon juice. Simmer 1–2 minutes to meld flavors; adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper.

Return the blackened shrimp and any accumulated juices to the skillet, tossing gently to coat in the sauce and warm through for 1 minute. Remove from heat.

Stir in chopped parsley and taste for final seasoning.

Divide the cheesy grits among 4 bowls or plates (about 1 cup grits per serving). Top each portion with an equal share of shrimp and spoon the creamy brown pepper sauce over the shrimp and grits.

Garnish with additional chopped parsley and an extra crack of black pepper or a lemon wedge, if desired. Serve immediately.