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We’re reposting this mouthwatering recipe because it’s one of my very favorite things in the world to eat, and around this time of year it’s pretty normal for me to find myself eating some sort of cheesy grits once of twice a week…seriously. I just can’t resist this ultra cozy and comforting dish. Plus it’s so quick and easy to make! Enjoy!

Hi Guys! Today we have a super yummy and easy shrimp and grits recipe. Not only is this a great dish to have to celebrate Mardi Gras coming up, but it’s also a great Valentine’s day dinner alternative to those of us who just want to stay in that night. We love the different layers and textures within this meal, from the smoky and sweet shrimp to the extra creamy and cheesy grits. We’re sort of suckers for creamy grits, they’re just so good! This meal is quick and easy and perfect for this chilly time of year. Not that we wouldn’t eat this all year long, because we totally would.

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Shrimp and Grits

Serves 3 to 4

white cheddar grits:
1 cup white stone-ground grits
4 ounces shredded white cheddar
2 ounces shredded fontina cheese
3 tablespoons unsalted butter, softened
salt and pepper to taste

12 large shrimp, peeled and deveined with tails intact
1 small lemon, juiced
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
2 garlic clove, minced
2 tablespoons extra virgin olive oil
1 Andouille sausage, finely diced
1/2 cup chicken stock
thinly sliced green onions

1. For grits: Bring 4 cups water to a boil. Generously salt water and stir in grits. Lower heat to medium and simmer mixture for about 30 minutes, stirring frequently, until mixture is thick and creamy. Stir in the cheeses and butter until fully incorporated. Adjust seasonings.
2. For shrimp: Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl and toss together. Set aside.
3. Pour oil into a sauté pan over medium-high heat. Add sausage and brown for 2 to 3 minutes.
4. Add shrimp and continue to sauté for about 3 minutes on each side. Adjust seasonings. Deglaze the pan with chicken stock and cover for 1 minute. Remove from heat and ladle atop each bowl of grits.
5. Garnish with sliced green onions and serve.

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  2. Q Not Specified Not Specified

    Wow!! This is Q from Seoul, Korea!
    What a dish!!
    I’m so impressive about all these things~
    Thanks a loooooooooooooot~

  3. Suubi Sanyu Not Specified Not Specified

    I just made this dish tonight after talking about shrimp and grits with my boyfriend this weekend. Having never made grits but in love with shrimp this is an amazing combo. I love it so much thank you!!

  4. Natasha Not Specified Not Specified

    I came back from a first-time visit to the South this December with a mad craving for grits and collards. Since then, I’ve been mauling through bag of grits that I got… shrimp sounds like the cherry on top of a big bowl of the stuff. I’ll definitely be trying this soon.

  5. Lou Not Specified Not Specified

    I’ve never actually tried grits before, I think this is a sign! Looks delicious

  6. Yolonda Not Specified Not Specified

    I’d love to have shrimp and grits. It’s one of my favorite, I will definitely give your recipe a try probably this week.

  7. Elishia Not Specified Not Specified

    This dish is just n excellent example of why I LOVE your blog so much. The recipes are to die for and it’s all photographed beautifully! This is on my ‘to try’ dish list!

  8. Ray Toves Not Specified Not Specified

    I love shrimp and grits! Have to try this! Amazing!

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