Shrimp and Grits for One

Course Main Course

Cuisine American

Keyword cheese grits, shrimp and grits, shrimp for one, southern dinner for one

Prep Time 5

Cook Time 15

Total Time 20

Servings 1 serving

Creamy cheddar grits topped with buttery shrimp, onion, and red pepper with a squeeze of lemon.

Ingredients

Grits

¾ cup whole milk
½ cup water
½ teaspoon kosher salt
¼ teaspoon garlic powder
⅛ teaspoon smoked paprika
¼ cup stone-ground grits
1 tablespoon butter
⅔ cup shredded cheddar (2 ounces)

Shrimp topping

1 tablespoon butter
5 medium shrimp peeled and deveined
¼ cup chopped onion
¼ cup chopped red bell pepper
1 garlic clove minced
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
½ teaspoon lemon juice

Directions

In a 1-quart saucepan, bring the milk, water, ½ teaspoon of salt, garlic powder, and smoked paprika to a boil. Stir in the grits, cover, and simmer on low for 7 to 10 minutes (or as the package directs), stirring now and then.
Take the grits off the heat and stir in 1 tablespoon of butter and the cheddar until melted.
In an 8-inch skillet, melt the other tablespoon of butter. Cook the onion and red pepper for 1 to 2 minutes, then add the garlic and cook 30 seconds more.
Season the shrimp with ⅛ teaspoon each of salt and pepper. Add them to the skillet and cook for 1 to 2 minutes per side, until pink and opaque. Stir in the lemon juice.
Spoon the shrimp and vegetables over the warm cheese grits.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup stone-ground grits counted as dry corn grits, shrimp counted as raw shrimp (one medium peeled shrimp 10 g). Brands and portions vary, so use it only as an approximation.