With Cheddar, Jalapeño, Green Onions, and Smoked Paprika
Prep & Cook Time:25-35 min.
Cook Within:3 days
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
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.
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.
You Will Need
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.
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.
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.
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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