Pan-Seared Shrimp with Chive Grits and Salsa Verde

- Photo: Hector Sanchez
Photo: Hector Sanchez

Make the lowcountry classic with the season's freshest shrimp and creamy, yellow stone-ground grits. The question is, for breakfast or dinner? You decide.

Hands-on time: 25 minutes
Total time: 40 minutes
Yields: Serves 6


3 cups water

1 cup whole milk

3 teaspoons kosher salt, divided

1 cup yellow stone-ground grits

6 tablespoons salted butter, divided

2 pounds raw jumbo shrimp, peeled and deveined, divided

1/2 teaspoon black pepper, divided

1 tablespoon lemon juice, divided

2 tablespoons chopped chives

1 pt. cherry tomatoes, halved

Salsa Verde

How to Make It

Bring 3 cups water, milk, and 2 teaspoons salt to a boil in a large heavy saucepan over high. Whisk in grits, and cook, whisking constantly, 45 seconds, scraping bottom and sides as needed. Return to a boil; cover and reduce heat to medium-low. Cook grits until tender, 20 to 25 minutes. (For a looser texture, whisk in 2 to 4 tablespoons water halfway through cooking.)

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high. Add half of the shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté until shrimp are almost pink, 5 to 6 minutes. Toss with 1/2 tablespoon lemon juice, and transfer to a plate. Repeat with 2 tablespoons butter and remaining shrimp, salt, pepper, and lemon juice.

Add chives and remaining 2 tablespoons butter to grits. Top with shrimp, tomatoes, and Salsa Verde.


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