Weeknight Warrior: Smoky Shrimp & Cheddar Grits

Shrimp & Grits is one of those dishes that seems like it would be totally complicated when in fact it is super easy!  It’s the perfect, quick meal for a busy weeknight.

The key to really stellar shrimp & grits is to go all out with the shrimp.  I love to stop at our local fish market and pick up big, juicy Gulf shrimp with the heads and shells still on.  It takes a few minutes more to clean them but the end result is worth it!  Not to mention, you can pop the shells and heads in a freezer bag and save them to make stock later.


Smoked paprika adds an interesting twist to the shrimp and cheesy grits are the perfect match!  Nothing is better on a chilly fall night!!

Smoky Shrimp and Cheddar Grits

Olive oil
2 pounds large shrimp, peeled and deveined
1 teaspoon smoked paprika
Salt & pepper
1 large shallot, minced
1 clove garlic, minced
1 (14.5 oz.) can fire roasted tomatoes
Splash of dry white wine
To garnish: green onions and Italian parsley

2 cups chicken stock
1 cup milk
½ cup water
1 cup grits
½ teaspoon salt
1 Tablespoon butter
½ cup sharp cheddar cheese
Handful of parmesan cheese
Cracked black pepper

Bring chicken stock, milk, and water to a boil in a large saucepan. Slowly stir in grits and cook covered, on low to medium heat, stirring often for 12-15 minutes or until grits are tender. Remove from heat and add butter, cheddar cheese, and parmesan cheese. Season with salt and cracked black pepper.

While the grits are cooking, put shrimp in a large glass bowl, sprinkle with paprika, salt & pepper. Set aside. Heat olive oil in a large skillet over medium-high heat. Saute shallot for 1 minute. Add garlic to pan and cook until fragrant, about 30 seconds. Deglaze pan with a big splash of white wine. Add the tomatoes and bring to a boil. Add shrimp and poach for 3-5 minutes or until cooked.

Serve shrimp mixture over a big spoonsful of grits. Garnish with green onions and parsley.

Source: Ruth’s Table, 2017

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