Cheesy Shrimp and Grits with Leeks
This easy take on shrimp and grits pairs shrimp with aromatic leeks for a satisfying weeknight dinner.
Servings: 4 people
Ingredients
Cheesy Grits
- 4 cups reduced-sodium chicken broth
- 1 cup white corn grits
- 8 oz Gruyère cheese shredded
- 1/4 cup butter
- 1/4 tsp. each salt and pepper
Shrimp and Leeks
- 1 lb. Wild Argentinian Red Shrimp
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 3 leeks thinly sliced (white and light green parts only)
- 1 Tbsp. finely chopped fresh thyme
- 1 clove garlic minced
- 1/2 tsp each salt, pepper, paprika
- 1/4 tsp cayenne pepper
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp finely chopped fresh parsley
Instructions
Cheesy Grits
- In saucepan, bring chicken broth to boil.
- Stir in grits.
- Reduce heat to low; cover and cook for 20 to 30 minutes or until tender and liquid is absorbed.
- Remove from heat.
- Cover and let stand for 5 minutes.
- Stir in cheese, butter, salt and pepper.
Shrimp and Leeks
- Meanwhile, melt butter and olive oil in skillet set over medium heat
- Cook leeks, thyme, garlic, salt, pepper, paprika and cayenne for about 5 minutes or until tender.
- Stir in shrimp; cook for 1 to 2 minutes or until just starting to turn pink.
- Stir in lemon zest and juice.
- Divide grits among 4 bowls. Top with shrimp and leeks. Sprinkle with parsley.
- Tip: Substitute Emmental or aged Cheddar for Gruyère cheese if desired.