Shrimp and Grits Recipe
A creamy shrimp and grits recipe you can make at home! Easy southern buttery cheddar grits topped with Cajun roasted shrimp.
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- 3 cups water
- 1 teaspoon kosher salt
- 3/4 cup uncooked quick-cooking or regular grits (not instant)
- 1 tablespoon unsalted butter
- 1/2 teaspoon ground black pepper
- 1/2 cup freshly grated sharp cheddar cheese (about 2 ounces)
- 1/4 cup freshly grated Parmesan cheese (about 1 ounce, plus additional for serving)
- 1/4 cup chopped green onions (white and green parts, plus additional for serving)
- 2 teaspoons extra virgin olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 pound medium shrimp (25 count, peeled and deveined, with tails on)
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In a saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, cheeses, and green onions.
Meanwhile, preheat the oven to 400°F. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
Serve the shrimp over the grits, sprinkled with additional Parmesan cheese and green onions.
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