Creamy and Spicy Southwestern Shrimp and Grits

One of my all time favorite comfort foods has to be shrimp and grits. I love the creamy grits with the savory shrimp. I created this recipe as my version of what I would want for comfort food. The best part about this recipe is how easy it is. It only requires 2 pans, so clean up is minimal. You will need one for the grits and one for the shrimp and sauce!

First, we are going to cook our grits. You can find grits in your grocery store and they are very easy to cook. I cooked mine according to the container instructions. Instead of water, I used chicken broth and salt for extra flavoring. While your grits are cooking, you can start with the protein and sauce. Once the grits are cooked, remove the pot from the heat and add 1 cup of shredded cheddar cheese and mix thoroughly.

In a hot skillet, add your pancetta. You want to cook this down until it is golden and crispy. Once the pancetta is cooked, remove it from the pan leaving the grease. Toss in your raw shrimp and season. For the seasonings, I used the following blend: Tony’s Creole, Old Bay, Garlic Powder, Paprika, Salt and Pepper. Sauté your shrimp until cooked and also remove from heat and set aside.

In the same skillet, toss in 1 tbsp of butter and about 1/2-3/4 cup each of chopped onion, bell pepper, and jalapeño. Sauté these down until tender. I added some of the shrimp seasoning to the veggies as well! Once the veggies are cooked, add 1 cup of heavy cream and stir. Remove the pan off the heat and add 1 cup of shredded cheddar cheese.

To plate, pour cheesy grits on a plate and pour some of the creamy veggie sauce over it. Top with your cooked shrimp and sprinkle with pancetta and green onion.