Ingredients
Equipment
Method
- In a large saucepan, combine broth, corn grits, and salt. Bring to a boil over high heat, stirring occasionally.
- Once boiling, bring down to a simmer and cook for 15 minutes, or until creamy and cooked through.
- Once the grits are done, remove them from the heat and stir in the cheddar cheese, butter, and heavy cream until smooth and melted. Taste and adjust seasoning with salt if needed. Cover to keep warm.
- In a skillet, melt the butter. Add the bell pepper, green onions, and garlic, cooking for 2 minutes until the pepper is tender.
- Stir in diced tomatoes with their juices, Cajun seasoning, and chicken broth. Cook for 5 minutes.
- Add the shrimp, and cook for 3 to 4 minutes, stirring occasionally, until the shrimp are cooked through. Season with salt to taste.
- Spoon the grits into bowls, top with the shrimp mixture, and sprinkle with cilantro.
- Serve with hot sauce and lemon wedges, if desired.
Nutrition
Notes
You can use frozen shrimp; thaw them in cold water for about 15 minutes, then drain and pat dry before cooking.
Stone-ground grits give the best texture, but quick-cooking grits work if you need to save time. Avoid instant grits.
Taste the grits, shrimp, and sauce separately as you cook to balance the seasoning.
If grits are too thick, add more broth or cream. If they are too thin, cook them longer until they thicken.
Do not overcook the shrimp; three to four minutes is usually enough time.
Add extra hot sauce or cayenne pepper for more spice.
Stir in a little extra butter or heavy cream at the end for a creamier finish.