Smoked Paprika Shrimp and Grits is one of our favorite feel-good Southern Classics. Originally a breakfast recipe, Shrimp and Grits have been popularized as a dinner dish, and it is found on menus across Louisville, Kentucky. This recipe highlights Bourbon Smoked Paprika and its effortless application. Enjoy restaurant staples like this one at home!

Serves: 4

• Prep: 10 min
• Cook: 20 min

For the grits:

• 4 cups water
• 1 tsp Bourbon Smoked Salt
• 1 cup finely ground grits or cornmeal (also called “instant grits or polenta”)
• 2 Tbsp butter
• 1 cup sharp cheddar cheese, grated
• 1 tsp Bourbon Smoked Pepper For the shrimp:
• 1 Tbsp butter
• 1 Tbsp olive oil
• 4 scallions, sliced, white and green separated
• 2 garlic cloves, minced
• 1 lb shrimp, peeled and deveined
• 2 tsp Bourbon Smoked Paprika
• 1 tsp Bourbon Smoked Salt
• ½ tsp Bourbon Citrus Pepper Juice from half a lemon
• ¼ cup parsley, chopped,

for garnish Method 1

1. In a large pot, bring water and salt to a boil.
2. Pour grits in slowly, whisking vigorously, to combine.
3. Once simmering, lower heat to a gentle bubble and cook grits for 10-12 minutes, stirring occasionally. 
4. Remove from heat and stir in butter, cheddar cheese and smoked pepper.
5. Cover pot with a lid to keep warm.

2

1. Heat a large skillet over high heat.
2. Add butter and olive oil to pan.
3. Once melted, add the scallion whites and sauté for 1 minute.
4. Add the garlic and shrimp and cook until shrimp turn pink and opaque, about 2 minutes.
5. Season with smoked paprika, salt and citrus pepper.
6. Toss and cook for another minute.
7. Off heat, add the lemon juice, scallion greens and parsley.
8. Stir to combine.

3

1. Spoon grits into a serving bowl.
2. Pour shrimp on top. Serve immediately.