Shrimp and Salmon Cheesy Grits

Shrimp and Salmon over Cheesy Grits is that showstopper meal for when I want dinner to feel both a little special and deeply comforting. Creamy, rich grits make the best base for juicy shrimp and golden-seared salmon. Everything comes together in about half an hour but tastes like you cooked all day, the kind of recipe family and friends talk about long after the plates are cleared.

I made this for a birthday at home and the cheesy grits got all the praise. Bowls scraped clean every time and now even my pickiest eater requests it for their special days.

Ingredients

• Large shrimp: Choose raw, peeled, and deveined for best taste and texture. Frozen works well, just thaw and dry first
• Salmon fillets: Fresh if you can. Get firm, bright fillets that smell clean, not fishy
• Olive oil: Use good quality for richer flavor
• Smoked paprika: Pick Spanish smoked for the most depth
• Garlic powder and onion powder: Pantry essentials for well-rounded savory taste. Make sure your spices are fresh and not faded in color
• Cayenne pepper: Adds heat. Adjust to your preferred spice level
• Salt and black pepper: Bring all flavors forward. Use flake salt if possible
• Lemon pepper seasoning: Zesty brightness for the salmon. Read labels to check for fresh lemon peel
• Fresh parsley: For garnish and a pop of color. Choose flat leaf parsley for the best flavor
• Stone ground grits: Choose stone ground for creamy, not gritty results
• Water or chicken broth: Broth boosts flavor if you have it
• Butter: Creaminess and that classic Southern touch. Use real butter for best results
• Heavy cream: Lush and makes the grits ultra smooth. Always shake well before using
• Sharp cheddar cheese: Shredded fresh melts best and brings big flavor
• Salt and pepper: For the grits and to finish the dish

Instructions

Prepare the Grits:

Bring water or broth to a boil in a medium pot until bubbling. You want a strong simmer before adding the grits for even cooking and no lumps

Cook the grits:

Slowly sprinkle in the grits while whisking constantly. Reduce the heat to low and let them cook slowly. Stir often every few minutes for 20 to 25 minutes until thick and creamy

Finish the grits:

When grits have thickened, stir in butter, heavy cream, and cheddar cheese. Let them melt all the way for a silky base. Taste and adjust salt and pepper. Keep covered and warm until serving

Season and Cook the Shrimp:

Mix shrimp with olive oil and all seasonings. Toss by hand or with a spatula until every shrimp is coated. Heat a skillet over medium high. Once hot, add the shrimp in a single layer. Cook each side for two to three minutes until pink and opaque. Remove to a plate and cover to keep warm

Season and Cook the Salmon:

Pat salmon fillets dry. Rub with olive oil, garlic powder, smoked paprika, lemon pepper, salt and pepper. Heat a clean skillet over medium high. Place the salmon fillets skin side down if applicable. Cook four to five minutes per side for a nice crust, until the fish flakes easily

Assemble the Dish:

Spoon a mound of cheesy grits onto each plate. Nestle a salmon fillet on top. Arrange cooked shrimp around the salmon. Scatter chopped parsley and a pinch of smoked paprika before serving

Cheddar cheese brings so much to the grits both flavor and that satisfying stretch. I remember my mom always used the sharpest cheddar she could find and I do the same now. Every time I whip these up for Sunday dinner she reminds me to save her the extra crispy grits from the pot.

Storage Tips

This meal holds up for about two days in the fridge. Store grits and seafood separately if you can. Reheat gently over low heat, adding a splash of milk or broth to loosen up the grits. Be careful not to overcook the shrimp or salmon when reheating as they can get tough.

Ingredient Substitutions

You can swap the salmon for another mild fish like cod or sea bass. For a lighter version try half and half instead of heavy cream or leave out the cheese for a classic Southern grit. The shrimp’s spices can be adjusted for more or less kick depending on your crowd.

Serving Suggestions

Serve this dish with braised greens, steamed broccoli, or a side salad for a bright counterpoint. I love offering extra lemon wedges alongside for that final fresh squeeze. If you are feeling fancy a dusting of crispy bacon crumbles adds another layer of flavor.

Cultural and Historical Context

Shrimp and grits are a classic dish from the coastal Carolinas and the American South. The addition of salmon kicks up the luxury factor while cheesy grits are a favorite on holiday tables in my family. This meal is rooted in comfort and seafood tradition.

Seasonal Adaptations

Switch up the seafood based on what is freshest in your market. Top with tomatoes, corn, or scallions in spring and summer. Add a sprinkle of roasted red peppers or pumpkin seeds for a fall twist.

Success Stories

Every time I make this for friends or family there are no leftovers. The last time we enjoyed it outdoors on the patio with a crisp white wine. My cousin now calls it the ultimate cozy company dish.

Freezer Meal Conversion

You can freeze the grits for up to a month. Just let them cool completely then store in a sealed container. Defrost and reheat slowly, stirring well. Seafood is best cooked fresh but you can prep the seasoning mixes ahead for a fast dinner.

This recipe is always a hit with both seafood lovers and skeptics alike. One bite is all you need to make it a household favorite.

Recipe FAQs

→ How do you get creamy grits?

Use stone-ground grits and simmer with water or broth, stirring regularly, before finishing with butter, cream, and cheese for extra creaminess.

→ What spices work well with shrimp and salmon?

Smoked paprika, garlic powder, onion powder, cayenne, and lemon pepper add balanced heat and depth to both proteins.

→ How can I tell when salmon is done?

Salmon is finished cooking when it flakes easily with a fork and is opaque throughout.

→ Can I use quick-cooking grits instead of stone-ground?

Quick-cooking grits can be used for convenience, though stone-ground varieties have richer flavor and texture.

→ What garnishes add extra flavor?

Chopped fresh parsley and an extra sprinkle of smoked paprika add freshness and visual appeal.