Shrimp And Grits Recipe

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp kosher salt.

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer uncovered, stirring frequently, for 20–25 minutes (or until thickened and tender). Stir more often toward the end to prevent sticking.

When grits are creamy and cooked, stir in 2 tbsp unsalted butter, 1 cup freshly grated sharp cheddar, and 2 tbsp cream cheese (optional). Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm over very low heat, stirring occasionally.

Preheat oven to 425°F (220°C). Toss 2 cups halved cherry tomatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a rimmed baking sheet.

Roast for 12–15 minutes, until tomatoes are softened, slightly blistered and beginning to caramelize. Remove from oven and set aside.

Pat 1 lb shrimp dry with paper towels. Season with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika; toss to coat.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams.

Add shrimp in a single layer and cook 1.5–2 minutes per side (total 3–4 minutes) until pink and opaque. Transfer shrimp to a plate and tent with foil to keep warm.

Reduce heat to medium. In the same skillet, add the remaining 2 tbsp butter and 3 minced garlic cloves; sauté 30–45 seconds until fragrant but not browned.

Stir in 2 tbsp fresh lemon juice and 1 tsp hot sauce. Cook 20–30 seconds to combine and let sauce reduce slightly. Taste and adjust seasoning, adding more hot sauce or lemon if desired.

Return shrimp to skillet and toss to coat in the lemon-Tobasco butter for 30 seconds. Remove from heat and stir in 2 tbsp chopped fresh parsley or chives.

Divide the warm cheddar grits among 4 shallow bowls (about 1/2 cup grits per serving if serving 4; see servings below).

Top each portion of grits with roasted tomatoes (about 1/2 cup per bowl) and a portion of sautéed shrimp (about 4–5 shrimp per bowl). Spoon remaining lemon-Tobasco butter from the skillet over each bowl.

Garnish with sliced scallions and additional chopped parsley or chives. Serve immediately with lemon wedges and extra hot sauce on the side.