Spicy Shrimp And Grits

Spicy Shrimp and Grits is a comforting dish that brings together the rich flavors of the South with a spicy kick that keeps things interesting. Perfect for brunch, dinner, or any time you crave a meal that’s both hearty and vibrant, this recipe combines creamy, buttery grits with tender, flavorful shrimp coated in a smoky, spicy sauce. The addition of garlic, smoked paprika, and a hint of cayenne gives the shrimp an irresistible depth of flavor, while toppings like fresh parsley and a squeeze of lemon brighten the dish. Easy to prepare and endlessly satisfying, Spicy Shrimp and Grits is a celebration of bold flavors and southern charm.

Ingredients:

For the Grits:

• 1 cup stone-ground grits
• 4 cups water or chicken stock
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese
• Salt and pepper to taste

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil or butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup chicken stock or white wine
• Juice of half a lemon
• Chopped parsley, for garnish

Instructions:

For the Grits:

1. In a medium saucepan, bring water or chicken stock to a boil. Add a pinch of salt.
2. Slowly whisk in the grits, reduce the heat to low, and cover. Cook for about 20 minutes, stirring occasionally, until thickened and creamy.
3. Stir in milk, butter, and cheddar cheese until fully combined. Season with salt and pepper to taste. Keep warm.

For the Shrimp:

1. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
2. Toss the shrimp in smoked paprika, cayenne pepper, onion powder, black pepper, and salt.
3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and cooked through.
4. Deglaze the pan with chicken stock or white wine, scraping up any browned bits from the bottom. Let the sauce simmer for 1-2 minutes.
5. Squeeze fresh lemon juice over the shrimp and stir to coat.

Assemble:

1. Spoon the creamy grits into bowls or plates. Top with the spicy shrimp and drizzle the sauce from the skillet over the dish.
2. Garnish with chopped parsley and serve immediately.

Enjoy this deliciously spicy take on a Southern classic!