American · 45 min · serves 4

Southern Shrimp and Grits

Kept by The Bhook kitchen

Ingredients

• 200 g quick grits
• 900 ml water
• 2 tsp salt
• 40 g butter
• 120 g cheddar cheese, grated
• 400 g large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tbsp lemon juice

Method

1. Bring 900 ml water and 1.5 tsp salt to a boil in a saucepan. Stir in the grits, lower the heat, and cook, stirring often, until thick, about 10 minutes. Stir in butter and cheese until melted; taste for salt.
2. Pat dry the shrimp and sprinkle with paprika and a pinch of salt.
3. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.
4. Push the vegetables to one side of the pan and add the shrimp. Cook until pink, 2-3 minutes per side.
5. Stir in lemon juice and scrape the pan to coat everything, then remove from heat.
6. Spoon grits into bowls, top with shrimp and vegetables. The juice from the pan should soak in a bit.

Don’t cook the shrimp too long or they’ll turn rubbery.