Shrimp and Pepper Jack Grits

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Kosher salt

1 cup quick-cooking grits

4 tablespoons unsalted butter

3/4 cup shredded pepper jack cheese (about 3 ounces)

1 pound large shrimp, peeled and deveined

1/2 teaspoon cayenne pepper

2 stalks celery, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

4 scallions, thinly sliced (white and green parts separated)

1 tomato, chopped

Juice of 1/2 lemon

Directions

  1. Bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt. Slowly whisk in the grits. Reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes. Whisk in 1 tablespoon butter and the cheese until melted. Season with salt. Set aside and cover to keep warm.
  2. Meanwhile, season the shrimp with salt and the cayenne. Heat a large nonstick skillet over medium high heat; add 1 tablespoon butter. Add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side. Remove to a plate.
  3. Add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the tomato and cook until the pieces just start softening, about 1 minute.
  4. Return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter. Cook, tossing to coat, about 1 minute. Season with salt. Top each serving of grits with the shrimp and scallion greens.