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 3-4 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
If using frozen shrimp, thaw them in cold water for about 15 minutes, then drain and pat dry. Stone-ground grits offer the best texture and flavor but take longer to cook; quick-cooking grits are an alternative, but avoid instant grits. Season the grits, shrimp, and sauce separately as you cook. Adjust the consistency of the grits by adding more broth or cream if too thick, or cooking longer if too thin. Be careful not to overcook the shrimp, as they cook quickly and can become rubbery. For extra spice, add hot sauce or cayenne pepper. For a richer finish, stir in extra butter or cream at the end.