Ingredients:
For the Jalapeño Cheddar Grits:
1 cup stone-ground grits
4 cups chicken broth (or water)
1 cup milk
2 tbsp butter
1 cup shredded sharp cheddar cheese
1–2 jalapeños, finely diced (seeds removed for less heat)
Salt and black pepper to taste
For the Proteins:
2 salmon fillets (about 6 oz each)
½ lb shrimp, peeled and deveined
½ lb smoked sausage, sliced
1 tbsp olive oil
1 tbsp butter
1 tsp Cajun seasoning
½ tsp paprika
2 cloves garlic, minced
½ lemon (for juice)
Fresh parsley for garnish
Directions:
Prepare the Grits:
In a medium saucepan, bring chicken broth and milk to a simmer. Slowly whisk in the grits, stirring constantly. Reduce heat to low and cook until thick and creamy (about 20–25 minutes), stirring often. Stir in butter, cheddar cheese, jalapeños, and season with salt and pepper. Keep warm.
Cook the Sausage:
In a large skillet over medium heat, cook sliced sausage until browned on both sides. Remove and set aside.
Cook the Salmon:
Season salmon fillets with Cajun seasoning and paprika. In the same skillet, add olive oil and sear salmon 3–4 minutes per side until cooked through and golden. Remove and keep warm.
Cook the Shrimp:
In the same pan, melt butter and sauté garlic until fragrant. Add shrimp and cook 2–3 minutes, tossing until pink and opaque. Squeeze lemon juice over shrimp.
Assemble:
Spoon a generous layer of jalapeño cheddar grits onto each plate. Top with salmon, shrimp, and sausage slices. Garnish with fresh parsley and an optional drizzle of melted butter or hot sauce.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 640 kcal | Servings: 3–4