Garlicky Shrimp and Grits with Scallion-Chive Oil
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Eric and I always order shrimp and grits when it’s on the menu! Our favorites often involve cheddar-heavy, cheesy grits, and garlicky shrimp. Although there are a few restaurants new us that have shrimp and grits on the menu, I took a stab at recreating this dish at home and it’s now become a part of our weekly rotation.
What makes this dish special is the Scallion-Chive Oil. I love drizzling this vibrant green oil over shrimp, fish, or even lamb. You can follow the link above to my recipe for the oil, but I did include it in the recipe card below, for the amount that you will need specifically for this dish. Anyway, more about my shrimp and grits..
To make pulling this dish together a bit easier, I suggest making the Scallion-Chive Oil first to get that out of the way. After that, mix up the shrimp with the simple marinade and put them in the fridge. Then, you are free to focus on the cheesy grits until it’s time to sauté the shrimp.
What you need to make seasoned and salted’s Garlicky Shrimp and Grits with Scallion-Chive Oil:
- shrimp
- corn grits
- low-sodium chicken broth
- cheddar cheese
- garlic
- chives
- scallions
- extra-virgin olive oil
- avocado or olive oil (for sautéing the shrimp)
- lemon
- paprika
- cajun seasoning
- salt
- pepper
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
Garlicky Shrimp and Grits with Scallion-Chive Oil
Equipment
- sauté pan
- saucepan
- mixing bowls
- mortar and pestle
- measuring cups
- measuring spoons
Ingredients
For the Scallion-Chive Oil
- 2 tablespoons chives chopped
- 1 tablespoon scallions chopped
- 2 tablespoon olive oil extra-virgin
- juice of 1/2 lemon
For the Garlicky Shrimp
- 8 ounces shrimp peeled and deveined
- 3 cloves garlic minced
- 2 tablespoons cajun seasoning
- 1 teaspoon salt kosher
- 1 teaspoon ground pepper
- 1 1/2 tablespoons olive oil divided
For the Cheesy Grits
- 1/2 cup corn grits
- 3/4 cup cheddar cheese shredded
- 1 cup water
- 1 1/2 cup chicken broth low-sodium
- 1 teaspoon salt kosher
- 1 teaspoon ground pepper
- 1/2 teaspoon paprika
Instructions
- Start by adding the shrimp to a medium bowl along with garlic and spices (salt, pepper, cajun seasoning). Add 1⁄2 tbsp olive oil and mix to coat evenly. Cover and place the shrimp in the fridge.
- Next, add the chives and scallions to mortar (if using mortar and pestle) or a small bowl. Use a pestle or the back of a spoon to crush and press the herbs, releasing green oil. Continue to muddle and press until the herbs are flat and all of the oil is extracted. Add olive oil and whisk, then add lemon juice. Taste and add salt to taste. Set aside.
- Combine the water and chicken broth in a saucepan and bring it to a boil. Then, add the grits, salt, pepper, and paprika. Reduce the heat to low.
- Cook for 20 minutes, stirring frequently to prevent burning on the bottom. Scrape up any bits that start to brown. Continuing tasting and checking for salt, pepper, and paprika – add if needed.
- When the grits have about 10 minutes left to cook, heat 1 tbsp olive oil in a sauté pan( bring the shrimp out of the refrigerator, too) at medium-high heat.
- Once the oil is hot and glistening, add shrimp, careful to avoid overcrowding. Cook until shrimp turns pink and opaque, about 4-5 minutes, turning half way through. Take off heat and set aside while you finish the grits.
- Once the 20 minutes on the grits are up, add shredded cheddar and mix, scraping up the bottom bits of the saucepan, until the cheese is well-incorporated. Taste and make adjustments if needed (I usually had a touch more paprika at this point).
- To serve, plate grits and lay divided shrimp on top. Spoon Chive-Scallion oil over the shrimp. Serve immediately.
Super quick and easy meal to make! The infused scallion oil makes the whole dish. You can never go wrong with cheesy grits and delicious shrimp!!