Shrimp and Salmon over Cheesy Grits

• 8 oz skinless salmon fillet, cut into chunks
• 8 oz large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp Cajun seasoning (adjust to taste)
• Salt and pepper, to taste
• Juice of 1/2 lemon
• Chopped green onions or parsley, for garnish

Instructions

Step 1: Cook the Grits

1. Bring water (and milk, if using) to a boil in a saucepan.
2. Stir in grits and salt. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and tender.
3. Stir in butter, cheddar cheese, and heavy cream. Keep warm.

Step 2: Sear the Seafood

1. Pat shrimp and salmon dry. Season with Cajun seasoning, paprika, salt, and pepper.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add salmon chunks first; sear 2–3 minutes per side until golden and just cooked. Remove and set aside.
4. Add garlic and shrimp to skillet; cook 1–2 minutes per side until opaque.
5. Return salmon to skillet, add lemon juice, and gently toss to coat.

Step 3: Assemble

1. Spoon cheesy grits into shallow bowls.
2. Top with shrimp and salmon mixture.
3. Garnish with green onions or parsley.
4. Serve hot and enjoy!

Tips for Success

• Use freshly grated cheese for the best melt and flavor.
• Cook seafood separately to avoid overcooking either.
• Add a splash of hot sauce or smoked paprika oil for heat.

Variations

• Swap salmon for catfish or tilapia.
• Use white cheddar or gouda in the grits.
• Add sautéed spinach or collard greens as a side.

Ingredient Substitutions

• Grits → polenta or mashed potatoes (in a pinch)
• Heavy cream → milk or cream cheese
• Salmon → double the shrimp if preferred

Storage & Reheating

• Store leftovers in airtight containers for up to 2 days.
• Reheat gently on stovetop with a splash of milk or broth to loosen the grits.
• Avoid freezing cooked shrimp and grits — texture suffers.

What to Serve With This Dish

• Buttermilk biscuits
• Southern-style greens
• Cornbread muffins
• A crisp white wine like Sauvignon Blanc

Nutrition Facts (Per Serving)

• Calories: 580
• Protein: 38g
• Fat: 32g
• Carbs: 35g
• Sodium: 780mg

FAQs

Can I use frozen seafood?
Yes, just thaw completely and pat dry before cooking.

Are instant grits okay?
Yes, for a faster option — just reduce cook time.

Can I make it spicy?
Add cayenne, hot sauce, or a pinch more Cajun seasoning.

Related Recipes

• Cajun Shrimp Boil
• Creamy Polenta with Mushrooms
• Southern Fried Catfish

Conclusion

This shrimp and salmon over cheesy grits recipe is the ultimate Southern comfort with a touch of elegance. Creamy, buttery, bold, and packed with satisfying flavor — it’s the kind of dish that turns a regular night into something memorable.