Ingredients
Original recipe: 4 bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 200 gCertified gluten-free medium corn grits
- 650 mlWater
- 400 mlWhole milk
- 30 gButter
- 600 gRaw shrimp peeled and deveined
- 15 mlOlive oil
- 3 cloveGarlic finely chopped
- 60 gScallions sliced
- 1 tspSmoked paprika
- 30 mlLemon juice
- 10 gParsley chopped
- ¾ tspSalt
- ½ tspBlack pepper
Make it
- Bring water, milk and half the salt to a gentle boil in a heavy saucepan. Whisk in the grits, lower the heat and cook partly covered for 25–30 minutes, stirring often, until tender and creamy.
- Stir 20 g butter into the grits and keep them warm over very low heat. Pat the shrimp dry.
- Heat oil and the remaining butter in a skillet over medium-high heat. Add shrimp, paprika, remaining salt and pepper and cook for 2 minutes.
- Turn the shrimp, add garlic and scallions and cook for another 2–3 minutes, until the shrimp are firm, opaque and reach 145°F/63°C. Stir in lemon juice and parsley.
- Spoon grits into bowls and top with shrimp and the pan juices.
Ingredients, recipe context & sources
Ingredient flags: Milk, Shellfish. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.