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Updated: Jul 29
Blackened Garlic shrimp on top of grits loaded with cheeses. Decadent, spicy and creamy. This quick and easy-to-make shrimp and grits will satisfy all!
Creamy, spicy, and just pure comforting...having Shrimp & Grits is a southern thing and it makes people feel at home. Simple yet deep flavors. The European, African and American influences come together to create a dish like no other. But I could be partial... I love foods that are a direct result of cultural fusion.
Everyone has a recipe for it but not all are successful at it. Once you find a recipe that work...you make it over and over!
Dinner time and I was rummaging through the things in the fridge and pantry. Wanted something fast delicious, satisfying, and without fuss. Found the shrimp and immediately thought of my friend Carla, who had recently posted she had tried shrimp and grits for the first time. I set my mind to create an easy yet delicious recipe she would love... and within 20 minutes, I was happily eating a nice plate of Blackened Garlic Shrimp & Cheesy Grits.
Let’s make it!!!
Prep time: About 5 minutes
Cooking time: Less than 15 minutes
Serves 2 to 4 people
Comforting and traditional. Nothing fancy about this dish. Yet... it delivers every time!
6 to 8 jumbo shrimps (peeled and deveined)
3/4 cup of Quaker Easy-5 Minute Instant Grits
1 1/5 cup of Swanson GF Chicken Broth or Vegetable Stock for vegetarian option
1 1/5 cup of water
1/2 teaspoon of sea salt
1/2 teaspoon of garlic powder
3 garlic cloves (peeled and minced)
1/2 cup of sharp cheddar cheese (grated)
1/4 cup of parmesan cheese (grated)
4 tablespoons of unsalted butter
1 tablespoon of olive oil
2 tablespoons of parsley (chopped)
1/8 teaspoon each of sea salt, black pepper, cayenne pepper, garlic powder, onion powder
1/8 teaspoon of smoked paprika
In a glass bowl combine the shrimp and 1/8 teaspoon each of the following: sea salt, black pepper, cayenne pepper, garlic powder, onion powder and 1/2 teaspoon of smoked paprika. Mix well and set aside.
In a large pot, at medium-high neat, bring water and broth or stock to a boil.
Add grits, 1/2 teaspoon of sea salt and 1/2 teaspoon of garlic powder.
Stir well and reduce heat to low.
Stir frequently until all water is absorbed.
Add the 1 tablespoon of butter and the cheeses. Stir well until the cheese has melted and fully integrated into the grits. Grits will change color to match the cheese. Cover and keep it warm at low heat.
In a large frying pan, at medium heat, melt the butter with the garlic. Cook until garlic becomes fragrant.
Add the olive oil and allow it to heat up for 1 minute.
Add the shrimp and 1 tablespoon of parsley and 1/8 teaspoon of paprika. Stir frequently. Sauté until shrimp turns color (between 3 and 5 minutes).
Plate by adding your desired amount of grits to the bottom of a plate. Top with the grits and the drippings from the pan. Garnish with the remaining parsley.
Printable PDF with recipe below: