Serves 8
60 min
Carolina Shrimp & Grits
Recipe GLPRf8261be4d64be7
This classic low-country dish features creamy stone-ground grits infused with three cheeses, topped with succulent jumbo shrimp sautéed with fresh vegetables and aromatic seasonings. The tender shrimp and vibrant bell peppers and onions create a beautiful balance of flavors, while the rich cheese-based grits provide a comforting foundation. Finished with fresh parsley and a hint of paprika for visual appeal and depth.
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Ingredients
2 cups yellow stone-ground grits
6 cups chicken stock
1 teaspoon salt, divided
1/2 teaspoon fresh cracked black pepper
1/2 cup shredded Cheddar cheese
1/2 cup shredded Asiago cheese
4 ounces goat cheese, crumbled
1/4 cup sour cream
1/4 cup heavy cream
5 tablespoons extra virgin olive oil, divided
1 cup julienned red and green bell peppers
1 cup julienned red onion and Vidalia onion
1/2 teaspoon minced fresh garlic
16 to 20 extra jumbo shrimp, peeled and deveined
1/2 teaspoon fresh lemon juice
1 to 2 fresh tomatoes, diced
1 tablespoon fresh parsley, plus additional for garnish
1/4 teaspoon Hungarian paprika
Directions
Bring 6 cups of chicken stock to a boil in a large pot over medium-high heat. Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps from forming. Once all the grits are incorporated, reduce heat to medium-low.
Continue stirring the grits frequently for 25 to 30 minutes, until they become thick and creamy. The grits should be smooth and pull away from the sides of the pot slightly.
Stir in 1/2 teaspoon of salt and 1/2 teaspoon of fresh cracked black pepper into the grits. Fold in the shredded Cheddar cheese, Asiago cheese, and crumbled goat cheese until fully melted and combined.
Mix in the sour cream and heavy cream until the grits are creamy and luscious. Keep the grits warm on low heat while you prepare the shrimp topping.
Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the julienned bell peppers and onions along with the minced garlic, and sauté for 5 minutes until the vegetables begin to soften and become fragrant.
Stir in the diced fresh tomatoes and cook for another 2 minutes, allowing the flavors to meld together.
Push the vegetable mixture to the sides of the skillet and add the remaining 2 tablespoons of olive oil to the center. Once the oil is hot, add the jumbo shrimp in a single layer and cook for 2 to 3 minutes on each side until they turn opaque and firm.
Combine the shrimp and vegetables together in the skillet. Season with the lemon juice, fresh parsley, Hungarian paprika, and additional salt and pepper to taste. Toss gently to combine all ingredients.
Divide the creamy grits evenly among serving bowls. Top each portion with the shrimp and vegetable mixture, garnish with additional fresh parsley, and serve immediately while hot.
