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+ servings

shrimp and pepper jack grits

serves 4
by Nancy


  • kosher salt
  • 1 cup quick-cooking grits
  • 4 tablespoons unsalted butter
  • 3/4 cup shredded pepper jack cheese about 3 ounces
  • 1 lb large shrimp peeled and deveined
  • 1/2 teaspoon cayenne pepper
  • 2 stalks celery chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 4 scallions thinly sliced (white and green parts separated)
  • 1 tomato chopped
  • juice of 1/2 lemon


  1. bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt.
  2. slowly whisk in the grits.
  3. reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes.
  4. whisk in 1 tablespoon butter and the cheese until melted.
  5. season with salt.
  6. set aside and cover to keep warm.
  7. meanwhile, season the shrimp with salt and the cayenne.
  8. heat a large nonstick skillet over medium high heat; add 1 tablespoon butter.
  9. add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side.
  10. remove to a plate.
  11. add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet.
  12. cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes.
  13. add the tomato and cook until the pieces just start softening, about 1 minute.
  14. return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter.
  15. cook, tossing to coat, about 1 minute.
  16. season with salt.
  17. top each serving of grits with the shrimp and scallion greens.