{
  "id": "CAT01-R07",
  "slug": "cat01-r07-key-west-style-pink-shrimp-and-grits",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r07-key-west-style-pink-shrimp-and-grits.html",
  "title": "Key West–Style Pink Shrimp and Grits",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 10,
  "cook_time_minutes": 25,
  "total_time_minutes": 35,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "shrimp",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "milk"
  ],
  "ingredients": [
    "1.5 pounds raw pink shrimp, peeled and deveined",
    "1 cup old-fashioned or quick-cooking grits (not instant)",
    "3 cups water",
    "1 cup milk",
    "1 cup sharp cheddar cheese, shredded",
    "3 tablespoons butter",
    "3 garlic cloves, minced",
    "1 teaspoon smoked paprika",
    "1 tablespoon lemon juice",
    "3 green onions, sliced",
    "1 teaspoon salt",
    "1/4 teaspoon black pepper"
  ],
  "directions": [
    "Bring the water, milk, and 1/2 teaspoon of the salt to a simmer in a saucepan over medium heat.",
    "Slowly pour in the grits while whisking. Lower the heat to low, cover, and cook, whisking every few minutes, until thick and tender — about 5 minutes for quick grits or 20 minutes for old-fashioned.",
    "Stir in the cheddar and 1 tablespoon of the butter. Cover and keep warm on the lowest heat.",
    "Wash and slice the green onions. Pat the shrimp dry and season with smoked paprika, the remaining salt, and pepper.",
    "Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook 30 seconds.",
    "Add the shrimp and cook 2 to 3 minutes per side until opaque and firm, or 145°F. Stir in the lemon juice.",
    "Spoon the grits into bowls, top with shrimp and pan juices, and sprinkle with green onions.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook shrimp to 145°F or until opaque and firm. Keep raw shrimp refrigerated until cooking and handle it on its own board and plate. Rinse green onions under running water before slicing.",
  "skill_taught": "Cooking creamy, lump-free grits by whisking them into simmering liquid.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}