dinner · everyday
Southern shrimp and cheddar grits
Smoky paprika shrimp with garlic and scallion served over creamy cheddar grits and brightened with lemon.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the grits as the package directs, using half the salt. Stir in the grated cheddar and half the butter, and keep warm over low heat.
-
2
Blot the shrimp dry and toss with the paprika and the rest of the salt. Mince the garlic and slice the scallions, keeping the white and green parts apart.
-
3
Melt the remaining butter in a skillet over medium-high heat. Add the shrimp and turn them once, adding the garlic and scallion whites for the last minute. Cook until they are firm, pearly and opaque throughout.
-
4
Remove from the heat and squeeze in the lemon. Spoon the shrimp and pan juices over the grits and top with the scallion greens.
