Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tsp chopped fresh thyme (or ½ tsp dried)
1 tsp lemon juice
1 cup stone-ground grits
3½ cups water or broth
1 cup sharp cheddar cheese, shredded
2 tbsp unsalted butter
½ tsp salt
1 tbsp butter
1 tbsp flour
½ cup shrimp stock or broth
Chopped green onion
Additional paprika or chili oil
Instructions
- Cook the grits: Simmer in water or broth for 20–25 minutes, then stir in cheddar, butter, and salt.
- Season the shrimp: Toss with oil, paprika, garlic, salt, pepper, thyme, and lemon juice.
- Sauté the shrimp: Cook in a skillet over medium-high heat, 2–3 minutes per side, until pink and opaque.
- (Optional) Make gravy: In the same pan, whisk butter and flour into a roux, then add broth until thickened.
- Assemble: Spoon grits into bowls, top with shrimp (and gravy if using), garnish with green onion and paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch, Main Course
- Method: Stovetop
- Cuisine: Southern, American
- Diet: Gluten Free