Easy Shrimp and Grits: Perfect for a Weeknight Dinner or Weekend Brunch

Shrimp and grits recipe easy enough for a weeknight meal.

I’m from the Midwest, so shrimp and grits was never a staple at the family dining table.  I actually never even had it until I was an adult and traveled to Charleston, SC for a friend’s wedding!  Her father is a Chef, and made an amazing meal of shrimp and grits one morning for brunch.  He gave me the recipe, but I actually have yet to make it.  I think I was feeling like I couldn’t replicate it here at home.  Some things just taste different when you’re on vacation!  And some meals are so good because of where you are.  In this case, I remember the wonderful meal AND the wonderful weekend celebrating two friends.  So instead I made this simple version for a weeknight meal.  Grits purists – look away!  This recipe uses (gasp) instant grits.

Instant or not, this recipe was tasty and SO easy.  It’s perfect for a weeknight dinner or a weekend brunch.  It can also be lightened up by using skim milk and low-fat cheese.  Hope you enjoy!

Shrimp and Grits, adapted from The Cooking Channel, serves 4

For the Grits:

2 1/2 cups low-sodium chicken stock
2 cups skim milk
1 teaspoon garlic powder
1 cup instant grits
1 cup shredded sharp cheddar cheese
Salt and ground black pepper

For the Shrimp:

2 tablespoons butter
1 small onion, chopped
1 small red bell pepper, chopped
2 to 3 cloves garlic, finely chopped
20 large shrimp, peeled and deveined
1 (15-ounce) can diced tomatoes
Zest and juice of 1 lemon
1 tablespoon fresh tarragon, finely chopped (or 1 tsp dried)
Salt and ground black pepper

To prepare the grits, combine the chicken stock, milk, and garlic powder in a medium pot over medium-high heat. Bring the liquids to a boil and then stir in the grits. Reduce the heat to medium low and cook, stirring frequently, until the grits are tender and have absorbed the liquid, 6 to 8 minutes. Stir in the cheese and season the grits with salt and pepper.

While the grits are cooking, place a large skillet over medium heat with the butter. Add the onion, bell pepper, and garlic to the pan and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the shrimp, tomatoes, and juice of the lemon to the pan and simmer until the shrimp are cooked through, 3 to 4 minutes. Stir in the zest of the lemon and tarragon and season the shrimp with salt and pepper.

To serve, spoon the shrimp and pan sauce over the grits.