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 In a large pot, bring water and salt to a boil. Pour grits in slowly, whisking vigorously, to combine. Once simmering, lower heat to a gentle bubble and cook grits for 10-12 minutes, stirring occasionally. Remove from heat and stir in butter, cheddar cheese and smoked pepper. Cover pot with a lid to keep warm.
2 Heat a large skillet over high heat. Add butter and olive oil to pan. Once melted, add the scallion whites and sauté for 1 minute. Add the garlic and shrimp and cook until shrimp turn pink and opaque, about 2 minutes. Season with smoked paprika, salt and citrus pepper. Toss and cook for another minute. Off heat, add the lemon juice, scallion greens and parsley. Stir to combine.
3 Spoon grits into a serving bowl. Pour shrimp on top. Serve immediately.
