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Spicy Shrimp & Grits
with Cheddar Cheese Curds & Sweet Peppers
25 MIN
2 Servings
From the Test Kitchen
Comforting shrimp and grits—a traditional Southern favorite—gets a vibrant lift in this dish from the fiery chipotle paste used to coat our tender shrimp and sweet peppers. We’re serving it all over the smooth, creamy grits, which get added richness from melty cheddar cheese curds.
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NutritionPER SERVING
-
Calories570 Cals (est.)
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fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
- ¾ cup Polenta
- 4 oz Sweet Peppers
- 2 Scallions
- 2 cloves Garlic
- 2 Tbsps Tomato Paste
-
2 oz Cheddar Cheese Curds
-
2 tsps Chipotle Chile Paste
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with 4 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place in a bowl; add the sliced white bottoms of the scallions. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.
2
Make the cheesy grits:
Add the polenta and spice blend to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the cheese curds, a big pinch of salt, and as much of the garlic paste as you’d like; whisk until melted and combined. Taste, then season with salt and pepper if desired.
3
Cook the peppers:
While the polenta cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Move the peppers to one side of the pan.
4
Cook the shrimp & serve your dish:
Add the shrimp in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Add the chopped garlic, tomato paste, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cheesy grits topped with the cooked shrimp and peppers. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with 4 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place in a bowl; add the sliced white bottoms of the scallions. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.
2
Make the cheesy grits:
Add the polenta and spice blend to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the cheese curds, a big pinch of salt, and as much of the garlic paste as you’d like; whisk until melted and combined. Taste, then season with salt and pepper if desired.
3
Cook the peppers:
While the polenta cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Move the peppers to one side of the pan.
4
Cook the shrimp & serve your dish:
Add the shrimp in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Add the chopped garlic, tomato paste, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cheesy grits topped with the cooked shrimp and peppers. Garnish with the sliced green tops of the scallions. Enjoy!
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