Tender Shrimp and Salmon
Enjoy a comforting Southern-inspired meal with Shrimp and Salmon paired with creamy, cheesy stone-ground grits. Smoky, spiced shrimp and salmon fillets seasoned with smoked paprika and garlic complement the rich, buttery cheddar grits, making this dish hearty, flavorful, and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 40-45 minutes
- Yield: Serves 3-4
- Category: Main Course, Seafood, Southern Cuisine
- Method: Pan-fry, Boil, Simmer
- Cuisine: Southern, American
- Diet: Gluten Free
Ingredients
For the shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper (optional)
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
½ 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
½ cup heavy cream
½ cup sharp cheddar cheese, shredded
Salt and pepper to taste
Instructions
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Bring water or chicken broth to a boil in a medium saucepan. Slowly whisk in stone-ground grits. Reduce heat to low and cook, stirring frequently, until thick and tender (20-25 minutes).
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Stir in butter, heavy cream, and cheddar cheese. Season with salt and pepper. Keep warm.
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Toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
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Heat skillet over medium-high heat; cook shrimp 2-3 minutes per side until pink and cooked through. Remove and set aside.
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Rub salmon with olive oil, garlic powder, smoked paprika, lemon pepper seasoning, salt, and pepper.
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In the same skillet, cook salmon skin-side down 4-5 minutes; flip and cook 3-4 minutes more until flaky.
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Serve salmon over cheesy grits, top with shrimp, and garnish with parsley.
Notes
Use heavy cream or milk for lighter grits.
Substitute cheddar with gouda or pepper jack for different flavors.
Swap shrimp for scallops or crab meat.
Increase cayenne or add hot sauce for more heat.
Quick-cooking grits can be used but will alter texture and cooking time.
Baking salmon at 400°F for 12-15 minutes is a great alternative cooking method.
Store leftovers refrigerated up to 2 days; reheat gently adding milk/cream to grits to restore creaminess.
Find it online: https://familydinnercooking.com/tender-shrimp-and-salmon/
