the best shrimp and grits

Fish & Seafood

The Best Shrimp & Grits

Get dinner on the table fast with this blackened shrimp and cheesy grits recipe. To keep prep speedy, look for shrimp that come peeled and deveined. Shrimp are often sold by count, or how many shrimp make up 1 pound—31-40 count shrimp is a good size to use here. Look for shrimp that are free of additives and preservatives. While they add to the shelf life, they can also add sodium and leave the shrimp with a rubbery texture.

Ingredients

1 ¼ pounds medium peeled, deveined raw shrimp
2 teaspoons blackening seasoning
3 cups water
1 cup whole milk
1 cup quick-cooking grits
¾ cup shredded smoked gouda cheese
1 tablespoon extra-virgin olive oil
1 ½ tablespoons lemon juice
2 tablespoons unsalted butter, cut into small pieces
sliced scallions, for serving (optional)

Directions

Toss shrimp with blackening seasoning in a medium bowl; set aside.
Bring water and milk to a boil in a medium saucepan over medium heat. Add grits. Reduce heat to low and cook, whisking often, until thickened and tender, 5 to 7 minutes. Remove from heat; gradually stir in Gouda until melted and smooth.
Heat oil in a large nonstick skillet over medium-high heat. Add the seasoned shrimp; arrange in a single layer. Cook, stirring occasionally, until fully opaque, about 4 minutes. Stir in lemon juice and butter, stirring to melt the butter. Serve over the grits. Garnish with scallions, if desired.