Shrimp & Salmon Over Cheesy Grits
This dish is a luxurious twist on classic Southern shrimp and grits. Creamy, buttery, cheddar cheesy grits are topped with tender blackened salmon and juicy shrimp cooked in a smoky, garlicky butter sauce. Every bite blends creamy, spicy, smoky, and savory flavors — perfect for brunch, weeknight dinner, or a special treat.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Cheesy Grits
1 cup stone-ground grits
4 cups chicken broth (or 2 cups broth + 2 cups water)
1 cup whole milk or heavy cream
1 cup shredded sharp cheddar cheese
2 tbsp olive oil
Salt & pepper to taste
Blackened Salmon
1 lb salmon fillets
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
½ tsp dried thyme
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Shrimp
1 lb large shrimp, peeled & deveined
1 tbsp olive oil
3 cloves garlic, minced
½ tsp smoked paprika
½ tsp Cajun seasoning
Juice of ½ lemon
2 tbsp fresh parsley, chopped
Optional Garnishes
Chopped green onion
Crispy bacon
Hot sauce
Extra cheddar
Instructions
1. Make the Cheesy Grits
In a medium pot, bring broth (or broth + water) to a boil.
Stir in the grits, then reduce heat to low.
Simmer, stirring occasionally, until thickened:
Stone-ground: 20–25 minutes
Quick grits: 5–7 minutes
Add milk/cream, butter, and cheddar cheese.
Stir until creamy. Season with salt and pepper. Keep warm.
2. Cook the Blackened Salmon
Pat salmon dry. Mix all blackening spices together.
Rub spices generously over salmon.
Heat oil in a skillet over medium-high heat.
Cook salmon 3–4 minutes per side, until blackened and cooked through.
Remove from pan and gently flake into large chunks.
3. Cook the Shrimp
In the same skillet, add butter and olive oil.
Add garlic and cook 30 seconds until fragrant.
Add shrimp, paprika, and Cajun seasoning.
Cook 2–3 minutes per side until pink and juicy.
Squeeze lemon juice over the shrimp and sprinkle with parsley.
4. Assemble the Bowls
Spoon a generous serving of creamy cheesy grits into bowls.
Top with chunks of blackened salmon.
Add a scoop of garlic butter shrimp.
Spoon extra pan sauce over the top (very important!).
Garnish with green onions, crispy bacon, or hot sauce if desired.
Frequently Asked Questions
Can I use polenta instead of grits?
Yes — it will be slightly coarser in texture but equally delicious.
Do I need stone-ground grits?
No — quick grits work fine, but stone-ground give the best flavor.
Can I make this spicy?
Increase the cayenne and Cajun seasoning, and add hot sauce on top.
Can I use shrimp only?
Absolutely — double the shrimp if skipping salmon.
What if the grits get too thick?
Stir in a splash of milk, cream, or broth to loosen them.
Nutritional Information
Calories: 620–700
Protein: 38–45 g
Fat: 32–38 g
Carbohydrates: 40–48 g
Fiber: 1–2 g
Sodium: ~780 mg