There is something about fish and grits that’s so delicious and satisfying. But, we couldn’t leave well enough alone and decided to up the ante. Salmon + Shrimp and Cheesy Grits anyone? Read on to see how we created this delicious bowl of fish and cheesy grits, which you can serve for breakfast, brunch, or dinner!
Fish + Shrimp Cheesy Grits
If you’re familiar with Southern cuisine, then you probably already know a little something about fish and grits, and shrimp and grits, right? Fish and grits are a southern staple, and there’s no denying the tradition of cooking up a mess of fish, typically catfish, and whipping up some grits.
We decided to cook up a mess of salmon and shrimp then add both to a bowl of our cheesiest yellow corn gluten-free grits!
Here’s What You Need To Make Our Fish + Grits recipe:
White, Yellow Corn Grits, or Polenta. Grits, also known as polenta, come in a variety of ways, there are white and yellow grits, and then there are hominy grits. For this recipe, we’re using Bob’s Red Mill Gluten-Free Corn Grits.
Chicken Stock, Chicken Bone Stock, or Vegetable Stock. Most folks cook their grits using water, and some prepare grits utilizing a mix of whole milk and heavy cream. Neither way is necessarily incorrect. However, I’ve found the best way to cook grits is by using a mixture of chicken bone stock, heavy cream, and quality sweet cream butter. But use what you have on hand and call it a day.
Cheese. You can’t call ’em cheesy grits without adding your favorite cheese. For this recipe, I used a quarter cup of mild sharp cheddar and a cup of smoked gouda. But feel free to add the kind of cheeses you enjoy. I always add a sharp or mild cheddar then add cheeses like freshly grated gouda or smoked gouda, Parmigiano-Reggiano, Pecorino Romano, or Gruyère.
Salmon & Shrimp. A nice firm slab of salmon will do just fine, and 2-3 cups of deveined shrimp.
Butter, Garlic, Extra Virgin Olive Oil, & Cajun Seasoning. This is all the seasoning you’re going to need. You will need butter for the grits and a bit for the shrimp. Cooking the shrimp in melted butter, minced garlic, and Cajun seasoning is 100% magic.
Broccoli Rabe, Zucchini, Red Onion, & Green Onion. This is a great mix of vegetables! The bitterness of the broccoli rabe has a taste profile similar to collard greens or kale. The zucchini, red onion, and green onions add lots of fresh flavors, and the color contrast is striking. When it comes to putting your spin on this recipe, use the vegetables you enjoy eating.
Sidebar: When trying to figure out what to pair with grits, as far as American cuisine is concerned, serve grits with the foods you serve mashed potatoes with, and I think you’ll be okay. I hope that helps!
Fish + Cheesy Grits Recipe
How to cook the Salmon
- Extra Virgin Olive Oil
- Sea Salt
- Freshly Cracked Black Peppercorns
- Preheat the over to 350°.
- Rinse the salmon with cool water and pat dry with paper towels, brush the salmon on both sides with EVOO, then add sea salt and freshly cracked black peppercorns to your liking.
- Place the salmon on a sheet pan lined with aluminum foil.
- Position the sheet pan on the middle rack of the oven and cook 45 minutes.
- Remove the salmon from the oven and serve.
How to cook the shrimp
- 2 cup prepared shrimp
- 1/2 stick of unsalted butter
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons Cajun seasoning
- 2 tablespoon freshly squeezed lemon juice
- Grab your Instant Pot, and remove the lid then select the Saute function. [ If you don’t have an Instant Pot, you can saute the shrimp with a skillet on the stove.]
- Add half a stick of unsalted butter and a quarter cup of olive oil.
- When the butter and oil mixture is hot, add the shrimp.
- Dust the shrimp with Cajun seasoning.
- Cook for about five minutes then remove the shrimp using a slotted spoon.
Vegetables we’re using for our fish + grits recipe:
We are only cooking the broccoli rabe, and the green zucchini. The red onion and green onion will be served fresh.
- 1/2 cup of cubed zucchini
- 1 stalk of green onion
- 1 small red onion ( 2 tablespoons of diced red onion)
To cook the broccoli rabe, you will need the following ingredients:
- 1 small bunch of broccoli rabe rinsed clean with any discolored leaves removed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 5 large garlic cloves peeled and ran through a garlic press or minced
- 1 teaspoon red pepper flakes
- sea salt to taste
- freshly cracked black peppercorns to taste
- Blanch the broccoli rabe ahead of time in salted boiling water for one minute or until the vegetable is bright green, then drain thoroughly and set aside. Blanching the broccoli rabe removes a lot of the bitterness associated with broccoli rabe.
- Place a skillet over med-high heat and add the broccoli rabe and drizzle with olive oil.
- Then add the lemon juice, garlic, and red pepper flake and saute until the stems of the broccoli rabe are tender.
- Toss in the cubed zucchini and cook for another minute, then remove the skillet onto a plate.
How to cook grits
- 2 1/2 cups chicken stock, chicken bone stock, vegetable stock, or water
- 1 cup heavy cream
- 1 1/4 cup yellow corn grits
- 4 slices of unsalted butter
- 1/4 cup mild or sharp freshly cheddar cheese
- 1 cup freshly grated smoked gouda cheese
- Place a medium stockpot over med-high heat add the chicken bone stock and heavy cream mixture.
- When the mixture begins to boil stir in the grits using a wire whisk or fork, keep stirring until nearly all of the liquid has been absorbed into the grits.
- Next, fold in the butter and cheese and keep stirring until the butter cheese has melted and is fully incorporated into the cooked grits.
- Remove the stockpot from the stovetop and serve immediately. Spoon the cheesy grits into and top with the broccoli rabe, zucchini, and shrimp. Add diced red onion and green onion.
Now that we’ve shared our favorite way to make grits, it’s time to give this a try! You can also check out other grit recipes down below!