YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Shrimp with Creamy Grits
Enjoy a satisfying dish that brings together succulent, spicy shrimp and velvety, creamy grits. The gently seared shrimp are tossed in a smoky spice blend, perfectly complementing the rich grits made even creamier with a dash of low‐fat milk and a sprinkle of cheddar cheese. This dish offers a comforting yet vibrant medley of flavors and textures for a fulfilling meal.
INGREDIENTS
4 oz Shrimp
1/3 cup dry Stone-Ground Grits
1 tsp Olive Oil
1/2 cup Low-Fat Milk
1/2 oz Cheddar Cheese
1/2 tsp Cayenne Pepper
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
In a small bowl, combine cayenne pepper, smoked paprika, garlic powder, salt, and pepper.
Pat dry the shrimp and toss them with half of the spice mix.
Heat olive oil in a non-stick skillet over medium-high heat.
Add the shrimp and sear for about 2 minutes per side until they turn pink and slightly charred. Remove and set aside.
In a saucepan, bring water (or a mix of water and low-fat milk) to a simmer and stir in the dry grits. Lower the heat and gently simmer, stirring frequently, until the grits are thick and creamy, about 5-7 minutes.
Stir in the remaining low-fat milk and sprinkle in the cheddar cheese, stirring until melted and well incorporated.
Plate the creamy grits into a bowl or plate, top with the spicy pan-seared shrimp, and garnish with any remaining spice if desired. Serve hot.