Description
A quick and easy weeknight version of the Southern classic that uses pre-peeled shrimp and quick-cooking grits to deliver maximum flavor in under 30 minutes without sacrificing comfort or nutrition.
Ingredients
Scale
- 1 cup stone-ground or quick-cooking grits
- 4 cups vegetable broth (low-sodium)
- 2 tablespoons unsalted butter (divided)
- 1/2 cup heavy cream or half-and-half (or milk for lighter option)
- 1 cup sharp cheddar cheese, grated
- 1 lb pre-peeled, deveined shrimp (small or medium)
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup fresh spinach or kale
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Start the grits: In a saucepan, combine 1 cup of grits with 4 cups of vegetable broth. Bring to a boil, then reduce heat to low. Stir in 1 tablespoon of butter. Cover and simmer according to package directions (5-7 minutes for quick-cooking, 20-30 for stone-ground), stirring occasionally to prevent sticking.
- Prep the aromatics: While grits cook, chop green onions and parsley. Measure out spices.
- Cook the shrimp: Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Add shrimp in a single layer and season with salt, pepper, smoked paprika, cayenne, garlic powder, and onion powder. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
- Make the gravy base: In the same skillet, reduce heat to medium. Add 1 tablespoon of butter. Sprinkle in 1 tablespoon of flour and whisk constantly for 1 minute to make a light roux. Slowly whisk in 1/2 cup of milk or cream. Simmer for 1-2 minutes until thickened. Stir in grated cheddar cheese until melted.
- Combine and serve: Add cooked shrimp back into the cheese sauce and toss to coat. Stir in spinach or kale until wilted. Spoon creamy grits into bowls, top with shrimp and sauce, and garnish with green onions and parsley.
Notes
Do not skip whisking the grits to prevent lumps. Ensure the pan is hot before adding shrimp to get a good sear. Taste the gravy before adding extra salt as shrimp and cheese contain sodium. Add greens at the very end to prevent sliminess. If gravy is too thick, add splash of milk; if grits are too thick, add splash of broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl of grits topp
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: shrimp and grits, southern recipe, quick dinner, weeknight meals, comfort food, healthy shrimp, easy grits, family dinner