YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Shrimp with Creamy Grits
A vibrant twist on a Southern classic, this dish features succulent, spicy pan-seared shrimp paired with luxuriously creamy grits. The shrimp are perfectly seasoned with chili powder, smoked paprika, and a hint of garlic, while the grits are enriched with a splash of skim milk and a touch of butter for extra creaminess. Enjoy a well-balanced and satisfying meal that’s full of flavor and texture!
INGREDIENTS
6 oz Shrimp (cooked)
0.33 cup Dry Grits
0.25 cup Skim Milk
1 tsp Unsalted Butter
1 tsp Olive Oil
2 cloves Garlic
0.5 tsp Chili Powder
0.5 tsp Smoked Paprika
Pinch Salt
Pinch Black Pepper
PREPARATION
Begin by rinsing and patting dry the shrimp. Peel and devein if necessary.
In a small bowl, combine the chili powder, smoked paprika, a pinch of salt, and black pepper.
Lightly season the shrimp with the spice mix, gently massaging to ensure even coverage.
Heat a non-stick skillet over medium-high heat, and add the olive oil.
Add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant, then add the shrimp.
Sear the shrimp for about 2 minutes on each side until pink and cooked through. Remove from heat.
Meanwhile, in a small saucepan, bring 1 cup of water to a simmer. Stir in the dry grits and reduce the heat to low, allowing them to gently cook while stirring frequently for about 5-7 minutes or until creamy and thickened.
Once the grits have softened, stir in the skim milk and unsalted butter. Adjust seasoning with a pinch of salt if needed.
Plate a serving of creamy grits and top with the spicy pan-seared shrimp. Garnish with an extra light sprinkle of black pepper if desired, and serve immediately.