Shrimp and grits is a Southern classic… and there are about as many ways to make it as there are ways to define “Southern.” Learn how to make shrimp and grits with this easy recipe, which adds cheese to the grits for great savory flavor and sautees the shrimp with leeks for depth. We used World Port Seafood Wild Argentinian Red Shrimp, which have a sweet meat like lobster and makes the whole recipe to another level.
Cheesy Shrimp and Grits with Leeks
- 4 cups reduced-sodium chicken broth
- 1 cup white corn grits
- 8 oz Gruyère cheese shredded
- 1/4 cup butter
- 1/4 tsp. each salt and pepper
Shrimp and Leeks
- 1 lb. World Port Seafood Wild Argentinian Red Shrmip
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 3 leeks thinly sliced (white and light green parts only)
- 1 Tbsp. finely chopped fresh thyme
- 1 clove garlic minced
- 1/2 tsp each salt, pepper, paprika
- 1/4 tsp cayenne pepper
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp finely chopped fresh parsley
In saucepan, bring chicken broth to boil.
Stir in grits.
Reduce heat to low; cover and cook for 20 to 30 minutes or until tender and liquid is absorbed.
Remove from heat.
Cover and let stand for 5 minutes.
Stir in cheese, butter, salt and pepper.
Shrimp and Leeks
Meanwhile, melt butter and olive oil in skillet set over medium heat
Cook leeks, thyme, garlic, salt, pepper, paprika and cayenne for about 5 minutes or until tender.
Stir in shrimp; cook for 1 to 2 minutes or until just starting to turn pink.
Stir in lemon zest and juice.
Divide grits among 4 bowls. Top with shrimp and leeks. Sprinkle with parsley.
Tip: Substitute Emmental or aged Cheddar for Gruyère cheese if desired.