Shrimp & Grits Recipe

Prepare the Grits

In a medium saucepan, bring 4 cups of water to a boil.

Once boiling, gradually whisk in 1 cup of cornmeal to prevent lumps.

Reduce heat to low and cook while stirring frequently for about 20-25 minutes until thickened.

Stir in 1 cup of milk, 2 tablespoons of butter, 1 teaspoon of salt, and 0.5 teaspoons of pepper until creamy.

Keep warm on low heat while preparing the shrimp.

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add 1 cup of diced bell pepper and 1 cup of diced onion to the skillet. Sauté for 3-4 minutes until softened.

Cook the Shrimp

Add 3 tablespoons of minced garlic to the skillet and sauté for an additional minute.

Add 1 pound of shrimp to the skillet, along with 1 teaspoon of paprika, 0.5 teaspoons of cayenne pepper, 0.5 teaspoons of salt, and 0.5 teaspoons of pepper.

Cook the shrimp for 4-5 minutes, stirring occasionally, until they are pink and opaque.

Drizzle 1 tablespoon of lemon juice over the shrimp and stir to combine.

Remove from heat and set aside.

Spoon the creamy grits onto plates or bowls.

Top the grits with the sautéed shrimp and vegetable mixture.

Garnish with sliced green onions.

Serve immediately and enjoy!