Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup corn grits
- 4 cups low-sodium chicken broth
- 2 tablespoons unsalted butter (for grits)
- 1 cup sharp cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter (for shrimp)
- 1 teaspoon smoked paprika
- Juice of 1 lemon
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring chicken broth to a boil. Gradually whisk in corn grits while reducing heat to low. Stir frequently until thickened (20-25 minutes).
- Stir in butter and cheddar cheese until melted; season with salt and pepper.
- In a skillet, melt butter over medium heat. Sauté garlic until fragrant, then add shrimp and paprika. Cook until shrimp are pink (about 3-4 minutes). Finish with lemon juice.
- Serve creamy grits topped with sautéed shrimp and garnish with green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg