Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional, for heat)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
For the Salmon:
2 salmon fillets
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp lemon pepper seasoning
Salt and black pepper to taste
For the Grits:
1 cup stone-ground grits
4 cups water or chicken broth
1 tbsp butter
1/2 cup heavy cream
1/2 cup sharp cheddar cheese, shredded
Salt and pepper, to taste
Instructions:
Prepare the Grits:
In a medium pot, bring the water (or chicken broth) to a boil. Stir in the grits and reduce the heat to low. Let the grits cook for 20-25 minutes, stirring occasionally until the mixture thickens and becomes smooth.
Once the grits are cooked, stir in the butter, heavy cream, and shredded cheddar cheese. Season with salt and pepper to taste, then keep the grits warm.
Cook the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper, ensuring the shrimp are well-coated.
Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
Cook the Salmon:
Pat the salmon fillets dry with paper towels and rub them with olive oil. Sprinkle with garlic powder, smoked paprika, lemon pepper, salt, and black pepper.
Heat a skillet over medium-high heat. Cook the salmon fillets for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
Assemble the Dish:
Spoon a generous amount of cheesy grits onto each plate. Place a piece of salmon on top of the grits and arrange the cooked shrimp around the salmon.
Garnish with freshly chopped parsley and a pinch of smoked paprika for extra color and flavor.
Pro Tip:
For extra richness, stir in a bit more cheddar cheese or a dollop of cream cheese into the grits. Serve with lemon wedges on the side for a fresh burst of flavor!