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Ingredients
- 4 cups low-sodium chicken broth
- 1 cup stone-ground grits
- 1 tsp. kosher salt, divided
- ½ tsp. black pepper
- ½ cup unsalted butter, divided
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded (plus more for garnish)
- 1 ½ lbs. large shrimp, peeled and deveined
- 1 Tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tsp. Creole seasoning
- ½ tsp. smoked paprika
- ¼ tsp. crushed red pepper flakes
- 3 scallions, sliced (plus more for garnish)
- ½ lemon
Instructions
- In a medium saucepan, bring the chicken broth to a boil.
- Slowly whisk in the grits and reduce the heat to low.
- Simmer, stirring often, until thick and tender, about 20–25 minutes.
- Stir in ½ teaspoon of the salt, the pepper, 4 tablespoons of the butter and the milk until smooth and creamy.
- Remove the pan from the heat and fold in the cheddar cheese until melted.
- Set the grits aside and cover to keep warm.
- Meanwhile, pat the shrimp dry with paper towels and season lightly with the remaining ½ teaspoon salt.
- In a large skillet over medium heat, heat the olive oil and remaining 4 tablespoons butter.
- Add the shrimp and cook until just pink and opaque, about 1 minute per side.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the Creole seasoning, smoked paprika and red pepper flakes.
- Remove the skillet from the heat and stir in the scallions and the juice from the lemon half, tossing to coat.
- Divide the grits among serving bowls and top evenly with the shrimp and pan sauce.
- Garnish with additional cheese and scallions before serving.
NUTRITION FACTS
PER SERVING
Calories: 580
Protein: 36g
Carbohydrate: 27g
Fiber: 1g
Total Fat: 36g
Saturated Fat: 20g
Cholesterol: 260mg
Calcium: 460mg
Sodium: 850mg
Sodium: 5g
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