Southern · intermediate
Southern Shrimp And Creamy Garlic Cheddar Grits
Juicy cajun-spiced skillet shrimp cooked with garlic and scallions, served over velvety cheddar cheese stone-ground corn grits.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a medium saucepan, bring whole milk and low-sodium halal chicken broth to a gentle simmer over medium heat.
- 02
Slowly whisk in the corn grits, reduce heat to low, cover, and cook for 12 to 15 minutes, whisking occasionally until smooth and thick.
- 03
Stir 1 tablespoon of butter and shredded sharp cheddar cheese into the cooked grits until smooth, cover, and keep warm off heat.
- 04
Toss peeled shrimp with Cajun seasoning in a bowl until evenly coated.
- 05
Melt remaining 1 tablespoon of butter in a heavy skillet over medium-high heat, then add minced garlic and cook for 30 seconds.
- 06
Add seasoned shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
- 07
Divide warm cheddar grits among four bowls, top with Cajun shrimp and skillet juices, and garnish with sliced scallions.
A LITTLE KITCHEN KNOW-HOW
Emulsified Cheese Grits
Stirring shredded cheddar and butter into hot cooked corn grits off heat to melt smoothly without separating.
Notes from the kitchen
- Whisk grits continuously while pouring them into hot liquid to prevent lumps from forming.
- Do not overcook shrimp; remove them from heat as soon as they curl into a loose C shape.
- Original home-cooking adaptation inspired by Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.