Shrimp & Grits Recipe

Bring 4 cups of water and 1 tsp salt to a gentle boil in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup grits. Reduce heat to low so the pot maintains a simmer; cover partially and cook, stirring frequently, until thickened and tender, about 20–25 minutes (check package for exact time).

When grits are just tender, stir in 1 cup whole milk and 2 tbs butter. Continue to cook 2–3 minutes to incorporate, then stir in 1 cup shredded cheddar and 1/2 tsp black pepper until melted and smooth. Keep warm on the lowest heat, stirring occasionally.

In a small bowl combine 4 tbs softened butter, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/2 tsp lemon zest and 1/4 tsp salt. Mix until smooth and homogeneous.

Set half of the butter mixture aside to melt over the finished shrimp; reserve the other half for serving or additional flavor as desired.

Pat 1 lb shrimp dry and season with 3/4 tsp salt and 1/2 tsp black pepper.

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

Add 1/2 cup diced onion and sauté 2–3 minutes until translucent.

Add 1 cup sliced mushrooms and cook 4–5 minutes until they release liquid and begin to brown.

Stir in 2 tsp minced garlic and cook 30 seconds until fragrant.

Push vegetables to the side of the pan, add shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and opaque. Do not overcook.

Add 1 tbs lemon juice, 2 tbs chopped parsley and half of the prepared Cajun butter (about 2 tbs) to the pan. Stir to coat shrimp and vegetables and allow the butter to melt into a glossy sauce, about 1 minute. Taste and adjust seasoning with more salt or hot sauce if desired.

Divide warm cheddar grits among 4 shallow bowls (about 1/2 cup grits per serving base; yields generous portions).

Top each bowl of grits with an even portion of the shrimp, mushrooms and pan sauce.

Scatter an additional 1/2 cup shredded cheddar across the bowls if you like extra cheese; allow the residual heat to melt it.

Dot each serving with small spoonfuls of the remaining Cajun butter or pour over any melted butter in the pan for added richness.

Garnish with 1 tbs chopped chives/parsley (divided) and a few drops of hot sauce to taste. Serve immediately.