I’ve made many Shrimp and Grits recipes before and have pretty much loved them all. But this one is in regular rotation for weeknight meals in my house. Why you might ask? Because it’s simple to make and of course tastes amazing! I’d like to introduce another family favorite, Simple Shrimp and Grits.
How To Make Simple Shrimp and Grits
In a medium-sized saucepan, combined 4 cups chicken stock and 1 teaspoon salt and bring to a boil over high heat. Slowly whisk in the polenta and cover. Reduce the heat to medium low and let simmer for 5 to 8 minutes. Turn off the heat and whisk in the cream cheese, Monterrey Jack cheese and 4 tablespoons of butter until melted and combined. Set aside until ready to serve.
While the grits simmer, heat a drizzle of olive oil in a 12-inch stainless steel skillet over medium-high heat. Add bell pepper and season with salt and pepper. Cook until the peppers have softened, stirring occasionally, about 8 minutes. Remove from the heat and transfer peppers to a plate. Wipe down the skillet with paper towels to clean.
Season shrimp all over with paprika, garlic powder and salt and pepper. Heat a large drizzle of olive oil into the clean skillet over medium-high heat. Add shrimp and scallion whites and cook, stirring occasionally until the shrimp is almost cooked through, about 2 to 3 minutes.
Add in the bell pepper and 1/2 cup chicken stock into the pan with the shrimp. Bring to a simmer and cook, stirring occasionally until the shrimp is cooked and the sauce is slightly thickened, about 1 to 2 minutes. Remove from the heat and stir in 2 tablespoons unsalted butter until melted.
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Simple Shrimp and Grits
Simple Shrimp and Grits is an easy weeknight meal that tastes like you spent hours in the kitchen! Made with cheesy grits, sautéed pepper and shrimp, topped with crispy bacon bits and fresh scallions.
Ingredients
- 4 cups chicken stock
- 1 teaspoon kosher salt
- 1 cup polenta
- 1/2 cup cream cheese, at room temperature
- 1/2 cup shredded Monterrey Jack cheese
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 red bell peppers, halved, cored and thinly sliced
- Salt and pepper, to taste
- 20 ounces large shrimp, patted dry with paper towels
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 tablespoons olive oil
- 4 scallions, trimmed, thinly sliced, green and white parts separated
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- 2 teaspoons hot sauce
- Bacon bits
Instructions
- In a medium-sized saucepan, combined 4 cups chicken stock and 1 teaspoon salt and bring to a boil over high heat. Slowly whisk in the polenta and cover. Reduce the heat to medium low and let simmer for 5 to 8 minutes. Turn off the heat and whisk in the cream cheese, Monterrey Jack cheese and 4 tablespoons of butter until melted and combined. Set aside until ready to serve.
- While the grits simmer, heat a drizzle of olive oil in a 12-inch stainless steel skillet over medium-high heat. Add bell pepper and season with salt and pepper. Cook until the peppers have softened, stirring occasionally, about 8 minutes. Remove from the heat and transfer peppers to a plate. Wipe down the skillet with paper towels to clean.
- Season shrimp all over with paprika, garlic powder and salt and pepper. Heat a large drizzle of olive oil into the clean skillet over medium-high heat. Add shrimp and scallion whites and cook, stirring occasionally util the shrimp is almost cooked through, about 2 to 3 minutes.
- Add in the bell pepper and 1/2 cup chicken stock into the pan with the shrimp. Bring to a simmer and cook, stirring occasionally until the shrimp is cooked and the sauce is slightly thickened, about 1 to 2 minutes. Remove from the heat and stir in 2 tablespoons unsalted butter until melted.
- Uncover the grits and stir in a few tablespoons of water if needed for consistency. Divide the grits between shallow bowls and top with shrimp mixture any drizzle with pan sauce. Garnish with scallion, greens, bacon bits and a drizzle of hot sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 850Total Fat: 60gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 419mgSodium: 2631mgCarbohydrates: 27gFiber: 2gSugar: 9gProtein: 51g
*Nutrition information is an estimate and will vary.*