Watch the Full Step-by-Step
Servings: 4
- Large pot
- Large skillet
- Chef's knife
INGREDIENTS
- 4 cups water
- 1 cup/160 grams stone-ground grits
- ½ cup heavy cream
- 1 cup/115 grams sharp cheddar cheese, grated, plus more for serving
- 1 pound/450 grams large shrimp, peeled and deveined
- 1 tablespoon neutral oil
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more as needed
- 1 teaspoon black pepper, plus more for serving
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 small yellow onion, finely chopped
- 1 bell pepper, finely chopped
- 1 jalapeño, finely chopped
- 2 tablespoons tomato paste
- 3 garlic cloves, finely chopped
- 1 teaspoon Cajun seasoning, plus more for grits
- 2 scallions, thinly sliced
INSTRUCTIONS
- Bring the water to a boil in a medium saucepan. Slowly whisk in the grits and reduce the heat to low. Cook, stirring occasionally, until tender and creamy, 25 to 30 minutes.
- Stir in the heavy cream and cheddar. Season with Cajun seasoning and black pepper. Keep warm.
- Season the shrimp with salt, black pepper, onion powder, garlic powder, paprika, and cayenne. Toss with neutral oil.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until browned and just cooked through, about 2 minutes per side. Transfer to a plate.
- Add the onion, bell pepper, and jalapeño to the skillet. Cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook until fragrant, 1 minute.
- Add the heavy cream and simmer until the sauce thickens slightly, 3 to 5 minutes. Season with Cajun seasoning and salt.
- Divide the grits among bowls. Top with shrimp and spoon the sauce over the top. Finish with cheddar and scallions.