Directions
- Prepare the grits:
In a medium pot, bring water or chicken broth to a boil. Slowly stir in the grits, reduce heat to low, and simmer for 20–25 minutes, stirring occasionally until thickened and smooth. - Finish the grits:
Stir in butter, heavy cream, and shredded cheddar cheese. Season with salt and pepper to taste. Keep warm while cooking the seafood. - Season the shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. - Cook the shrimp:
Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove from the skillet and set aside. - Season the salmon:
Pat salmon fillets dry and rub with olive oil. Sprinkle with garlic powder, smoked paprika, lemon pepper, salt, and black pepper. - Cook the salmon:
Heat a skillet over medium-high heat. Cook the salmon fillets for 4–5 minutes per side, until cooked through and easily flaked with a fork. Remove and set aside. - Assemble the dish:
Spoon a generous portion of cheesy grits onto each plate. Place a salmon fillet on top of the grits and arrange shrimp around it. - Garnish:
Sprinkle fresh parsley and a pinch of smoked paprika over the top. Serve with lemon wedges for an extra burst of flavor.
Recipe Details
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Swap cheddar cheese for gouda or fontina for a creamier flavor.
- Add cooked bacon or pancetta bits into the grits for a smoky twist.
- Replace shrimp with scallops or lobster for a more luxurious seafood plate.
- Stir in cream cheese for extra richness in the grits.
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