Shrimp and Grits

When only 1 measurement system was entered, compatible volume, weight, and count units are calculated automatically.

• jumbo shrimp, 15 to 20 count
• olive oil
• paprika
• vegetable broth
• whole milk
• butter, divided
• stone-ground grits
• sharp cheddar cheese, shredded
• chives or scallions, chopped for garnish (optional)
• salt and pepper

Cook

Directions

1. Peel and devein the shrimp, removing the tails. Arrange them in a single layer on a sheet pan. Drizzle with olive oil, then season with paprika, salt, and pepper, tossing gently to coat. Let the shrimp rest. NOTE: Some shrimp are treated with added sodium, so check the ingredient list and use salt sparingly if needed.
2. Preheat oven to 400 degrees F.
3. Bring the broth, milk, 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes.
4. While the grits simmer, roast the shrimp in the oven for 8 to 10 minutes, just until pink and firm and cooked through. Set aside and cover with foil.
5. Stir the cheese into the grits (1 cup) until melted.
6. Serve the shrimp over the grits, making sure to spoon some of the liquid from the sheet pan over the grits, and sprinkle on chives, if using. Serve immediately.