Southern-Style Shrimp and Grits

With Cheddar, Jalapeño, Green Onions, and Smoked Paprika

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Shellfish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Shrimp and Grits is from a very specific part of the South: Lowcountry in South Carolina and Georgia. Only recently did it become an “iconic” pan-Southern dish— have just one taste and you won’t need to question why! Our version combines Southern-style grits – laced with a little jalapeño heat - with juicy shrimp, creamy cheese, and zesty green onion to create a memorable dinner.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 3 Parsley Sprigs
  • 1 Jalapeño Pepper
  • 2 Green Onions
  • Info
    8 oz. Shrimp
  • 1 cup Instant Grits
  • Info
    4 oz. Cheddar-Jack Cheese, Shredded
  • Info
    ⅗ oz. Butter
  • 1 tsp. Smoked Paprika

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    626
  • Carbohydrates
    67g
  • Fat
    26g
  • Protein
    28g
  • Sodium
    611mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Bring medium pot of 4 cups water and ½ tsp. salt to a boil over high heat. Throughly rinse produce and pat dry. Chop garlic. Thinly slice parsley. Cut jalapeño into fine dice, removing seeds and much of membrane if you are averse to heat. Thinly slice green onion on a bias (45 degree angle). Rinse shrimp and pat dry.

  • 2

    Prepare the Grits

    Whisk grits into boiling water and reduce heat to low. Cook slowly for about 5 minutes, whisking occasionally to prevent sticking or clumping. Remove grits from heat, whisk in half of cheese (set aside remaining for garnish), butter, and a pinch of salt and pepper, and allow grits to rest covered until ready to serve.

  • 3

    Cook the Shrimp

    Season both sides of shrimp with a pinch of salt, pepper, and smoked paprika (reserving a pinch for garnish). Heat 1 tsp. olive oil in a medium pan over medium heat. When pan and oil are hot, add half green onion (reserving other half for garnish), half of jalapeño (or more to taste), and all of garlic. Sauté for 2-3 minutes, or until aromatic. Add the shrimp and cook on each side for 2-3 minutes, or until shrimp are bright pink and have reached a minimum internal temperature of 145 degrees.

  • 4

    Plate the Dish

    Place a serving of grits in the center of a shallow bowl. Top with sautéed shrimp, green onion, garlic, and jalapeño mixture. Garnish with parsley, remaining cheese, and green onion. If desired, add remaining smoked paprika, jalapeño, and a crack of fresh black pepper.

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