Shrimp and Grits with Chimichurri Sauce

This is one of my favorites. Done in around 20-30 minutes, with flavor that tastes like it took hours, this is a weeknight meal that can’t be beat.

Shop it:

  • 1 pound, raw 21-30 shrimp, peeled & deveined*
  • 3 cups chicken stock, low sodium
  • 1 cup milk (cow, almond, soy, etc)
  • 1 cup quick grits
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon butter
  • 1 Pint cherry tomatoes
  • Cajun Seasoning (see recipe below)
  • Olive Oil
  • Salt
  • Pepper

Prep it:

  • In a large saucepan, combine stock, milk, butter, salt, and pepper and bring to a boil.  Slowly whisk in the grits and simmer, whisking often, until thick and completely smooth, in about 10 minutes.
  • Place cast iron pan over medium heat.
  • Slice cherry tomatoes in half. Sauté tomatoes in cast iron over medium heat with 2 tablespoons olive oil for 5 minutes or until soft. Season with salt and pepper, remove from pan and set aside.
  • Season shrimp with Cajun seasoning. Toss with olive oil and saute for 5 to 7 minutes.
  • Once grits are finished, Slowly stir in Parmesan cheese. Serve topped with shrimp, tomatoes, and chimichurri.

Cajun Seasoning

Note:Below seasoning is for 1 lb shrimp

  • 2 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flake
  • 1/2 teaspoon black pepper
  • 1 ½ teaspoon kosher salt

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