Smoky Shrimp and Creamy Grits with Bell Peppers

Shrimp and grits is a classic Southern duo that proves opposites attract. The smooth, creamy grits perfectly complement the slightly smoky, succulent seared shrimp. Add lightly charred bell pepper and a buttery sauce and you have a dish that’s both comforting and elegant.

Never made it yourself? Now’s your chance! This version couldn’t be quicker or easier-all you need is 25 minutes for this dynamic dish to hit your dinner table.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.5 cup PolentaView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1.5 cups water and veggie stock concentrate to a boil in a small pot. Slowly whisk in polenta, reduce heat to low and cook, stirring often, until thickened, about 5 minutes.
2. While polenta cooks, thinly slice scallions, separating white and green parts. Dice bell pepper into 1/2-inch pieces.
3. Pat shrimp dry with paper towels. Season with salt, pepper and smoked paprika.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Transfer to a plate.
5. In the same skillet, add a little more oil if needed. Cook bell pepper and scallion whites until lightly charred, about 3 minutes. Stir in garlic powder and hot sauce.
6. Return shrimp to skillet, add cream cheese and stir until melted and sauce is smooth. Season with salt and pepper to taste.
7. Stir Monterey Jack cheese into cooked polenta until melted. Serve shrimp and sauce over polenta, garnished with scallion greens.

Recipe Tips

FAQ

Can I use regular grits instead of polenta?

Yes, you can substitute quick-cooking grits for polenta. Adjust cooking time according to package directions.

What can I substitute for cream cheese?

You can use heavy cream or crème fraîche for a similar creamy texture, though the flavor will be slightly different.

Can I make this dish ahead of time?

Shrimp and grits are best served immediately. However, you can prepare the polenta in advance and reheat it with a splash of water or milk.