Bayou Zest Shrimp & Grits

This Bayou Zest Shrimp & Grits brings the bold, smoky soul of Louisiana cooking straight to your stovetop without any fuss. Creamy stone-ground grits meet plump, spice-kissed shrimp in a buttery pan sauce that'll have everyone scraping their bowls clean. It's weeknight-friendly but impressive enough to serve guests on a Friday night.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 1 cup quick-cooking stone-ground grits
• 4 cups chicken broth, divided
• 1 cup shredded sharp cheddar cheese
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chiles, drained
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 3 green onions, thinly sliced
• 1 tbsp fresh lemon juice

Directions

1. Bring 3 cups of chicken broth to a boil in a medium saucepan. Whisk in the grits, reduce heat to low, and cook 5-7 minutes stirring frequently until thick. Stir in 1 tbsp butter, cheddar cheese, and a pinch of salt. Cover and keep warm.
2. Pat shrimp dry with paper towels and toss in a bowl with Cajun seasoning and smoked paprika until evenly coated.
3. Melt 2 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate.
4. In the same skillet, add garlic and sauté 30 seconds until fragrant. Pour in drained tomatoes and remaining 1 cup chicken broth, scraping up any browned bits from the pan.
5. Simmer the sauce 4-5 minutes until slightly reduced, then stir in lemon juice and taste for seasoning.
6. Return shrimp to the skillet and toss to coat in the sauce, cooking just 1 minute to warm through.
7. Spoon creamy grits into bowls, ladle shrimp and sauce over the top, and finish with sliced green onions. Serve immediately.

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