Name: Simple Eats Restaurants Loaded NC Shrimp & VA Grits Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cups stone-ground grits; 3 cups water; 1 cups whole milk; 2 tbs unsalted butter; 1 cups sharp cheddar cheese, grated; 1 tsp salt; 0.5 tsp black pepper; 1 tbs olive oil; 0.5 cups yellow onion, small dice; 1 tsp garlic, minced; 1 cups canned diced tomatoes (14 oz); 1 tbs tomato paste; 0.5 tsp smoked paprika; 0.25 tsp red pepper flakes; 0.25 tsp sugar (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh parsley or basil, chopped; 12 pieces large shrimp, peeled and deveined (16-20 count); 0.5 cups Edward's sausage or similar smoked sausage, sliced 1/4"; 2 slices bacon, cooked crisp and chopped; 1 tbs olive oil (for shrimp pan); 1 tbs butter (for finishing shrimp); 1 tbs paprika; 1 tsp salt; 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper

Method

Grits

Cook grits

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes (follow package for exact time).

Finish grits

When grits are creamy and thickened, stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally while you prepare the rest.

Tomato Stew

Sweat aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/2 cup diced yellow onion and cook until translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Simmer tomatoes

Add 1 cup canned diced tomatoes and 1 tablespoon tomato paste. Stir to combine, then add 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1/4 teaspoon sugar (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to low and simmer gently 8–10 minutes to meld flavors. Stir in 1 tablespoon chopped parsley or basil off heat.

Blackened Shrimp & Meats

Prep shrimp and seasoning

Pat 12 large peeled and deveined shrimp dry with paper towels. In a small bowl combine the blackening seasoning: 1 tablespoon paprika, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper and 1/2 teaspoon black pepper. Sprinkle seasoning evenly over both sides of the shrimp.

Cook sausage

In a large skillet over medium-high heat, add the 1 tablespoon olive oil. Add 1/2 cup sliced Edward's or other smoked sausage and cook, stirring occasionally, until browned and slightly crisp at edges, about 4 minutes. Transfer sausage to a plate and keep warm.

Blacken shrimp

With the same skillet still over medium-high, add a touch more oil if needed. Add the seasoned shrimp in a single layer and cook undisturbed 1–1.5 minutes per side until opaque and nicely charred at the edges. During the last 30 seconds, add 1 tablespoon butter to the pan and spoon it over the shrimp to finish and glaze. Transfer shrimp to the plate with sausage.

Crisp bacon

If bacon is not pre-cooked, cook 2 slices bacon in a small pan until crisp. Drain on paper towels and chop into pieces. If already cooked, crisp briefly in the skillet to warm.

Assembly & Serve

Portion the grits into two shallow bowls (about 1/2 cup cooked grits per serving if making 2 servings; scale as needed).

Spoon a generous ladle of the stewed tomatoes over each bed of grits.

Top grits and tomatoes with the blackened shrimp, sliced sausage, and chopped bacon distributed evenly.

Sprinkle an additional 1/4 cup grated cheddar across both plates and finish with 1 tablespoon sliced chives. Add a lemon wedge to each serving for squeezing.

Serve immediately while hot.

Loaded Nc Shrimp & Va Grits Recipe