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Garlicky Shrimp and Grits with Scallion-Chive Oil

Allie Hagerty
Garlicky shrimp meets warm, cheesy grits in this elevated classic comfort food. Topped with a vibrant scallion-chive oil, this classic Southern dish is date-night approved!
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 580 kcal

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.

Notes

Switch up your oil or skip it completely. I love to add the scallion-chive oil for more flavor, but this shrimp and grits recipe will still be delicious without it! 

Nutrition

Calories: 580kcalCarbohydrates: 33gProtein: 33gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 368mgPotassium: 106mgFiber: 4gSugar: 1g
Keyword Cheese,, Grits,, Pescatarian, Shrimp,
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