🍤🐟 Salmon & Shrimp over Grits (Creamy, Southern-Style)
Rich, buttery seafood over silky, cheesy grits — comfort food with a little elegance.
🛒 Ingredients (Serves 3–4)
For the Grits
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1 cup stone-ground grits
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4 cups chicken broth (or water)
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½ cup heavy cream (optional but luxurious)
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1 cup sharp cheddar, shredded
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2 tbsp butter
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Salt & pepper to taste
For the Seafood
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2 salmon fillets (skin removed or on, your choice)
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½ lb shrimp (peeled & deveined)
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2 tbsp olive oil or butter
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3 cloves garlic, minced
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1 tsp smoked paprika
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½ tsp Cajun seasoning
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½ tsp black pepper
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Juice of ½ lemon
Optional Add-Ons
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Crispy bacon bits
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Green onions
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Fresh parsley
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Dash of hot sauce
👩🍳 Instructions
1️⃣ Make the Creamy Grits
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Bring broth to a boil.
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Slowly whisk in grits.
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Reduce heat to low and simmer 20–30 minutes, stirring often.
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Stir in butter, cream, and cheddar.
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Season to taste. Keep warm.
👉 They should be smooth and creamy, not stiff.
2️⃣ Cook the Salmon
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Pat salmon dry. Season with paprika, Cajun seasoning, salt & pepper.
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Heat oil in skillet over medium-high.
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Cook salmon 3–4 minutes per side (until flaky).
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Remove and rest.
3️⃣ Cook the Shrimp
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In same pan, add a little more butter if needed.
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Add garlic and sauté 30 seconds.
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Add shrimp, cook 1–2 minutes per side until pink.
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Finish with lemon juice.
🍽️ Assemble
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Spoon creamy grits into bowl.
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Place salmon on top.
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Add shrimp around or over.
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Garnish with bacon, green onions, and parsley.
🔥 Pro Upgrade
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Deglaze shrimp pan with a splash of white wine for a quick sauce.
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Add a touch of honey for sweet heat.
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Blacken the salmon for bold flavor.
If you’d like, I can:
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Turn this into a restaurant-style plated version
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Make a spicy Creole version
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Create a lighter, healthy version
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Or give you a 30-minute weeknight shortcut 🍽️