Why You’ll Love This Recipe
Shrimp and Salmon over Cheesy Grits is a comforting, restaurant-worthy dish that brings together the best of Southern soul food and coastal flavor. Creamy, buttery grits form the perfect base for tender shrimp and flaky salmon, all coated in a rich, savory sauce that ties everything together. It’s luxurious yet simple — a dish that feels indulgent without being overly complicated. I tried this recipe using smoked gouda for the grits and a touch of Cajun seasoning on the seafood, and it turned out absolutely irresistible. Each bite is a perfect harmony of creamy, cheesy, and smoky flavors that make this meal ideal for Sunday brunches, special dinners, or any time you want to impress.
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Shrimp and Salmon over Cheesy Grits – A Southern Seafood Classic with a Gourmet Twist
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Halal
Description
Shrimp and Salmon over Cheesy Grits is a luxurious Southern-inspired dish featuring creamy, buttery grits loaded with cheese and topped with tender Cajun-seasoned shrimp and flaky seared salmon. It’s rich, comforting, and perfect for brunch or dinner.
Ingredients
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) salmon fillet, skin removed and cut into portions
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 2 cups (480ml) water
- 2 cups (480ml) milk
- 1 cup (160g) stone-ground grits
- 3 tablespoons butter
- 1 cup (120g) shredded sharp cheddar cheese
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped green onions or parsley (for garnish)
Instructions
- In a medium saucepan, bring water and milk to a boil. Gradually whisk in grits, reduce heat to low, and cook for 15–20 minutes, stirring occasionally until thick and creamy.
- Stir in butter and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Keep warm.
- Season shrimp and salmon with Cajun seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add salmon portions and cook for 3–4 minutes per side, or until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Drizzle with lemon juice.
- To serve, spoon cheesy grits into bowls, top with pieces of salmon and shrimp, and garnish with chopped green onions or parsley.
- Serve hot and enjoy this comforting Southern-style meal.
Notes
- Use freshly grated cheese for a smoother, creamier texture.
- For extra flavor, cook the shrimp and salmon in a bit of bacon grease instead of olive oil.
- You can substitute Cajun seasoning with Creole seasoning for a milder flavor.
- Leftovers can be refrigerated for up to 2 days and reheated with a splash of milk.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon Fillets – Choose fresh, skinless salmon for a tender texture. Lightly seasoned and seared to perfection, it adds richness to the dish.
Shrimp – Large, peeled, and deveined shrimp are best. They cook quickly and absorb the buttery, garlicky sauce beautifully.
Grits – Stone-ground or quick-cooking grits both work. They provide a creamy, comforting base for the seafood.
Butter – Adds richness to both the grits and the seafood sauce. Use real butter for that classic Southern flavor.
Cheese – Sharp cheddar or smoked gouda melts into the grits for a luscious, creamy texture and deep flavor.
Milk and Chicken Broth – The combination creates smooth, flavorful grits. The milk adds creaminess while the broth enhances depth.
Garlic – Freshly minced garlic brings aroma and savory depth to the shrimp and salmon.
Heavy Cream – Used in the seafood sauce for an extra layer of richness and silky texture.
Olive Oil – Perfect for searing the shrimp and salmon without burning the butter.
Cajun Seasoning – Adds a gentle heat and smokiness that perfectly complements both shrimp and salmon.
Salt and Pepper – Essential seasonings that balance every element of the dish.
Lemon Juice – A touch of acidity to brighten the flavors and cut through the richness.
Green Onions or Parsley – For garnish, adding color and a hint of freshness to the final plate.
Directions
Start by preparing the grits. In a saucepan, bring milk and chicken broth to a gentle boil. Gradually whisk in the grits, then reduce the heat to low. Cook according to package directions, stirring occasionally until thickened and creamy. Stir in butter and shredded cheese until smooth and fully melted. Season with salt and pepper to taste, then cover and keep warm.
Meanwhile, season the shrimp and salmon fillets with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the salmon for about 3–4 minutes per side, depending on thickness, until golden and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté minced garlic for about 30 seconds until fragrant. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Pour in a splash of heavy cream and a squeeze of lemon juice, stirring to create a light sauce that coats the shrimp. Return the salmon to the skillet and spoon the sauce over the top to combine the flavors.
To serve, spoon a generous portion of cheesy grits into a shallow bowl or plate. Top with the salmon fillet and shrimp, then drizzle some of the buttery garlic cream sauce over the top. Garnish with chopped green onions or parsley for a fresh finish.
Equipment needed
- Large skillet or sauté pan
- Saucepan for grits
- Whisk
- Tongs or spatula
- Measuring cups and spoons
- Mixing spoon
- Cutting board and knife
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream to the grits to restore their creamy consistency. Avoid overcooking the seafood when reheating to maintain its tenderness.
Variations and Customizations
Spicy Cajun Style
Add extra Cajun seasoning or a few dashes of hot sauce for a bolder, spicier kick.
Garlic Herb Butter Sauce
Swap the Cajun cream sauce for a simple garlic herb butter made with fresh parsley, thyme, and lemon zest.
Smoked Gouda Grits
Use smoked gouda or a blend of cheddar and Parmesan for a more complex, smoky flavor in the grits.
Bacon Lover’s Version
Crumble cooked bacon over the top before serving for added crunch and a smoky-salty contrast.
Vegetable Boost
Add sautéed spinach, collard greens, or roasted tomatoes for color and added nutrition.
Seafood Medley
Include scallops or crab meat for an elevated version that feels truly restaurant-quality.
Lightened-Up Version
Use half-and-half instead of heavy cream and olive oil instead of butter for a lighter, yet still creamy, dish.
FAQs
What type of grits work best for this recipe?
Stone-ground grits offer the best flavor and texture, but quick-cooking grits work well if you’re short on time.
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking.
What cheese is best for cheesy grits?
Sharp cheddar or smoked gouda are classic choices that melt beautifully and add great flavor.
Can I substitute salmon with another fish?
Yes, tilapia or cod can be used, though salmon adds more richness to the dish.
How do I prevent the grits from getting lumpy?
Whisk constantly while adding the grits to the hot liquid and stir often as they cook.
Can I make the grits ahead of time?
Yes, reheat them with a splash of milk or cream to restore their creamy texture.
Conclusion
Shrimp and Salmon over Cheesy Grits is a true celebration of Southern comfort with an elegant twist. The creamy, cheesy grits provide the perfect backdrop for the tender seafood and savory sauce, creating a dish that’s both cozy and sophisticated. Whether you’re serving it for brunch or dinner, it’s guaranteed to impress with its rich flavor and restaurant-quality presentation — a Southern classic you’ll want to make again and again.