29. Shrimp and Grits

$- 1 cup stone-ground grits - 4 cups water or chicken broth - 1 pound shrimp, peeled and deveined - 4 slices of smoked gouda cheese - 1/2 cup heavy cream - 3 tablespoons unsalted butter - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 small yellow onion, finely chopped - 1 red bell pepper, diced - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice level) - Salt and black pepper to taste - 2 green onions, chopped (for garnish) - Fresh parsley, chopped (for garnish) For great shrimp and grits, choose the best ingredients you can find. Look for fresh, wild-caught shrimp if possible. They taste better and are often more sustainable. Select stone-ground grits over instant ones. Stone-ground grits have a rich flavor and creamy texture. Fresh herbs, like parsley, add bright flavor. Smoked gouda cheese gives a nice smoky depth. Use high-quality broth or stock for added taste. This will elevate your dish. If you can't find stone-ground grits, try using polenta instead. It has a similar texture. For shrimp, you can use chicken or scallops if you prefer. If you want a dairy-free option, replace heavy cream with coconut milk. Nutritional yeast can give a cheesy flavor without dairy. If you don’t like smoked gouda, any cheese that melts well will work. Just remember to adjust the flavors as needed. To make perfect grits, start by boiling four cups of water or chicken broth. I prefer broth for extra flavor. Once it boils, slowly add one cup of stone-ground grits. Stir gently as you pour to avoid clumps. Lower the heat to a simmer. Cook the grits for about 20 to 25 minutes. Stir occasionally to keep them smooth. If they get too thick, just add a splash of water or broth. You want a creamy texture that feels comforting. While the grits cook, heat a large skillet over medium heat. Add one tablespoon of olive oil and one tablespoon of unsalted butter. Once hot, toss in one finely chopped yellow onion, one diced red bell pepper, and three minced garlic cloves. Sauté for about five minutes until the veggies soften and smell great. Next, add one pound of peeled and deveined shrimp. Season them with one teaspoon of smoked paprika, half a teaspoon of cayenne pepper, salt, and black pepper. Cook until the shrimp turn pink, which takes about three to four minutes. Lower the heat and stir in half a cup of heavy cream and four slices of smoked gouda cheese. Mix until the cheese melts and everything is well combined. Now it’s time to bring it all together. Spoon the creamy grits into bowls, making a nice base. Top each bowl with the shrimp mixture. For a finishing touch, add a pat of the remaining butter on top. Finally, garnish with chopped green onions and fresh parsley for color and flavor. This dish looks and tastes amazing! Try this full recipe to impress your family and friends. To make grits creamy, use stone-ground grits. They have a great texture and flavor. Start with water or chicken broth for added taste. Bring it to a boil, then slowly stir in the grits. Cook them on low heat, stirring often. This step helps the grits absorb liquid and become soft. If they get too thick, add more broth or water. Aim for a smooth, creamy consistency. Don't rush this part; good grits take time. For the shrimp mixture, start with fresh shrimp. Peel and devein them for the best flavor. Use smoked paprika to give a nice depth. Adjust cayenne pepper based on how spicy you want it. Sauté onions and bell peppers until soft. This adds sweetness and flavor to the dish. Don't forget the garlic! It brings a wonderful aroma. Use heavy cream and smoked gouda cheese to make it rich and creamy. Stir everything together for a delicious mix. Serve your shrimp and grits hot for the best taste. Spoon the creamy grits into bowls first. Then, top them with the shrimp mixture. Add a pat of butter on top for extra richness. Garnish with green onions and parsley for color. You can pair this dish with a fresh salad. A light, crisp salad balances the richness of the grits. Enjoy with a glass of iced tea or lemonade. This meal is perfect for lunch or dinner. Check out the Full Recipe for more details! {{image_2}} To add a kick, use cayenne pepper. Start with half a teaspoon. Taste the dish, then add more if you like heat. You can also add hot sauce when serving. A few dashes can brighten the flavor. If you want more spice, try adding diced jalapeños. They bring a fresh heat that works well with shrimp. Adding veggies boosts nutrition and flavor. Bell peppers, onions, and tomatoes work great. You can also consider spinach or kale for greens. Sauté them with the shrimp for a colorful dish. Not only do they add taste, but they also make the meal more filling. Feel free to mix in whatever veggies you enjoy. If you want a vegetarian option, swap shrimp for mushrooms. Cook them until they brown and soak up flavor. For a vegan version, use vegetable broth instead of chicken broth. You can also replace heavy cream with coconut milk. It gives a nice creaminess and adds a hint of sweetness. Check out the Full Recipe for ideas on making it plant-based. To keep leftover shrimp and grits fresh, place them in an airtight container. Let them cool to room temperature before sealing. Store them in the fridge for up to three days. Make sure to label the container with the date. This way, you can enjoy your flavorful comfort food later. When ready to eat, you can reheat shrimp and grits easily. Use the microwave for quick reheating. Place the dish in a microwave-safe bowl, and cover it with a damp paper towel. Heat in 30-second intervals, stirring between each. If using a stovetop, heat on low in a skillet. Add a splash of water or cream to keep it creamy. Stir often to avoid burning. Freezing shrimp and grits is a great meal prep option. To freeze, portion the dish into freezer-safe containers. Make sure to leave some space at the top for expansion. Label the containers with the date. Frozen shrimp and grits can last for up to three months. When ready to use, thaw in the fridge overnight. Reheat as mentioned above for a quick meal. Enjoy the taste of shrimp and grits anytime! For the complete cooking instructions, check out the Full Recipe. It takes about 40 minutes to make shrimp and grits. You spend 10 minutes prepping, and the cooking takes around 30 minutes. This gives you creamy grits and delicious shrimp. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can place them in cold water for about 15-20 minutes. This helps them cook evenly. Some great sides to serve include: - Collard greens - A fresh garden salad - Fried green tomatoes - Cornbread These sides add flavor and texture to your meal. You can make the grits ahead of time. Store them in the fridge for up to two days. When ready to serve, reheat with a little broth or water. Cook the shrimp fresh to keep them tender and juicy. For the full recipe, check out the detailed instructions above. In this post, we explored the key ingredients for shrimp and grits, focusing on quality and substitutes. I provided step-by-step instructions for preparation and cooking. You learned tips for creamy grits and flavor boosts for the shrimp. We also discussed fun variations and how to store leftovers. Remember, shrimp and grits is a versatile dish. You can make it your own with style and taste. Enjoy this dish and share it with others!$

Discover the ultimate Savory Shrimp & Grits Delight that will tantalize your taste buds! This creamy, cheesy dish combines perfectly seasoned shrimp with rich stone-ground grits for a soul-satisfying meal. Ready in just 40 minutes, it's ideal for any occasion. Don’t miss out on this flavorful recipe – click through now to explore step-by-step instructions and elevate your cooking game with this delightful Southern classic!

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Ingredients

1 cup stone-ground grits

4 cups water or chicken broth

1 pound shrimp, peeled and deveined

4 slices of smoked gouda cheese

1/2 cup heavy cream

3 tablespoons unsalted butter

1 tablespoon olive oil

3 cloves garlic, minced

1 small yellow onion, finely chopped

1 red bell pepper, diced

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt and black pepper to taste

2 green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, bring the water (or chicken broth) to a boil.

Gradually stir in the stone-ground grits. Reduce heat to low and simmer, stirring occasionally until thickened (about 20-25 minutes). If the grits become too thick, add some extra water or broth to reach desired creaminess.

While the grits are cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Add the chopped onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes.

Stir in the shrimp, smoked paprika, cayenne pepper, salt, and black pepper. Cook until the shrimp turn pink and are cooked through, approximately 3-4 minutes.

Lower the heat and add the heavy cream and smoked gouda cheese to the skillet. Stir until the cheese melts and everything is well combined.

Taste and adjust seasoning as needed. Remove from heat.

To serve, spoon the creamy grits into bowls and top with the shrimp mixture.

Finish by adding a pat of remaining butter on top and garnish with chopped green onions and parsley.

Prep Time: 10 mins | Total Time: 40 mins | Servings: 4