Shrimp & Grits
Creamy polenta grits topped with sautéed shrimp in a savory sauce. A one-plate dish combining a soft grain base with browned seafood and aromatics.
Ingredients
Method
Dice the onion and mince the garlic. Pat shrimp dry with paper towels and season lightly with salt and paprika.
Bring vegetable broth to a boil in a large saucepan over medium-high heat.
Slowly whisk grits into boiling broth, stirring constantly to prevent lumps. Reduce heat to medium-low.
Simmer, stirring occasionally, for 20–25 minutes until grits are creamy and thick. The mixture should pull away slightly from the sides of the pan.
Stir in 3 tbsp butter, heavy cream, and grated Parmesan. Season to taste with salt and black pepper.
Heat 1 tbsp butter in a large skillet over medium-high heat. Add diced onion and sauté for 3 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Increase heat to high. Add shrimp to the skillet and cook for 2–3 minutes per side until pink and cooked through. Do not overcrowd the pan; work in batches if necessary.
Divide warm grits among serving bowls. Top each bowl with cooked shrimp and pan juices. Garnish with sliced green onion and a pinch of paprika.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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