Butternut Squash Shrimp & Grits! Flavorful shrimp are served atop creamy, cheesy butternut squash-infused grits. A down home & hearty shrimp and grits recipe with a seasonal twist, this dish is just what you'll crave on chilly days!
Tuesdays are sure coming faster and faster ever since I started my "Trader Joe's Tuesday" series! Very similarly, dinner time seems to sneak up on many of us before we know it, especially during the extremely busy fall season. Today, I'm sharing a relatively simple recipe that also has a bit of a "stick to your ribs" quality -- Butternut Squash Shrimp & Grits!
This recipe has been on my running "Recipe Ideas" list for probably a year or two, but for whatever reason I never got around to testing it until just last weekend. The result was exactly what I hoped for: A satisfying seasonal twist on a classic, made easy enough to whip up on a weeknight.
Ingredients for Butternut Squash Shrimp & Grits
Most of the ingredients you need for this shrimp and grits recipe are things that are easy to get your hands on no matter where you shop. What makes this a "Trader Joe's Tuesday" recipe is the use of their seasonal Butternut Squash Zigzags, which are basically just pieces of fresh, crinkle-cut butternut squash packaged conveniently in a 12 ounce container. The benefits of using this convenience item are, in order of importance are: 1. Getting to skip the whole rigmarole of peeling and dicing a monstrous butternut squash, 2. Getting to keep all your fingers intact {squash is slippery and hard to cut through}, and 3. Quick, even cooking of the squash due to the small size of the pieces.
Another favorite TJ's product in this recipe? Argentinian Red Shrimp, which comes frozen in a one pound bag and is sold for $9.99. Totally worth it, in my opinion, as it thaws quickly {though sometimes I throw it into soups and stir-fries frozen and cook it that way}, and has much better flavor and texture than most other frozen shrimp I've purchased in the past.
All of the other ingredients are available at Trader Joe's or any grocery store:
- olive oil
- garlic powder
- smoked paprika
- salt
- cayenne pepper
- grits
- milk
- cheddar cheese
- butter
A note on the grits -- I have to be truthful and tell you that I forgot to buy grits at Trader Joe's, so I used good ol' Quaker brand quick cooking grits in this recipe. As far as I know, the only grits available at TJ's are the stone-ground kind, which do take longer to cook. I'm almost 99% certain that you can make this recipe with their grits, but it would definitely alter the amount of liquid, cook time, etc. I'm happy to test this out next time I get my hands on stone-ground grits, but for now, I'd just stick to making these with quick-cooking grits if possible, especially if you're trying to get dinner on the table in a hurry.
How to Make Grits
Truth be told, I've never been a grits lover. It wasn't until I tried the "Creamy Dreamy Grits" from Flying Biscuit Cafe that my eyes were opened to the wonderful world of grits that were more cheese than actual grits. Since then, they're really the only type of grits you'll catch me eating.
This grits recipe is an adaptation of those Creamy Dreamy Grits, {please excuse the old photos, they're on the update list for sure} with addition of butternut squash puree to give it a seasonal twist. The butternut squash pieces are boiled for about 12-15 minutes in a pot of water, and then, that same water is mixed with a bit of milk {though you could use half and half to make them extra decadent}, and used to make the quick-cooking grits, which reinforces the butternut squash flavor. Then, the squash is pureed and added back in to the cooked grits. The result is a grits mixture that has a slight sweetness from the squash, and is finished with a handful of grated cheddar cheese... and a pat of butter for good measure.
Making grits is as easy as bringing the liquids {water and milk here} to a boil, then slowly whisking in the dry grits. You'll want to make sure you whisk as you pour them in to break up any potential clumps that can form when the grits enter the hot water. As the grits cook, you should make sure to scrape the bottom of the pot and keep whisking until they begin to thicken. A word of warning: As the grits reach their peak of thickness, the mixture will start to bubble like a witch's cauldron, and as the bubbles burst, large globs of grits will begin to splatter from the scalding hot pot and cover your stove top and anything in the surrounding area {including you, if you don't step back.}
I recommend preparing for this moment by having a splatter screen or lid for the pot close at hand and ready to put atop the boiling pot once the bubbling begins. Otherwise, you should probably have some good counter cleaner and burn ointment on standby.
I tried to make this shrimp and grits recipe as easy as possible, but I couldn't avoid the amount of pans and dishes {especially since you'll need to pull out the blender -- sorry!}, so I do apologize in advance. I think, however, you might find it in your heart to forgive me once you and your family tuck into a warm bowl of this hearty dish on a chilly fall night!
Butternut Squash Shrimp & Grits
Ingredients
For Grits
- 4.5 cups water
- 6 ounces butternut squash zigzags or butternut squash cut into small dice
- 1 cup milk
- 1 cup 5 minute grits
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
For Shrimp:
- 1 tablespoon olive oil
- 1 pound frozen shrimp thawed
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- 1 Pinch of cayenne
Instructions
- Bring 4.5 cups of water to a boil over high heat in a medium pot. When it starts to boil, add in the butternut squash pieces. Cook for about 12-15 minutes or until tender. {You should be able to easily mush it.}
- When the squash is soft, remove it with a slotted spoon {reserve the liquid in the pot for cooking the grits}, and place it into a blender or food processor. Blend until completely smooth and set aside.
- Pour the water into a heat-proof liquid measuring cup and ensure that there are 4 cups of water remaining. If not, you can add just enough water to make 4 cups.
- Return the remaining water to the pot and add the milk and salt. Bring the mixture up to a boil over high heat. As soon as it begins to boil, pour in the grits in a steady stream while whisking to ensure that there are no lumps. Continue to whisk for another minute and half until you can see it begin to thicken. Reduce the heat to medium-low and allow it to simmer, stirring every so often, until it's thickened -- about 5 minutes. {At this point, the lid or splatter screen might come in handy.}
- Meanwhile, heat olive oil in a large skillet over medium high heat. When the oil is hot, add the shrimp and sprinkle with garlic powder, smoked paprika, salt and cayenne. Cook until the shrimp are opaque and cooked through. Keep warm in the skillet.
- When the grits have finished cooking, stir in the butternut squash puree, shredded cheddar cheese and butter until everything is fully incorporated and smooth.
- To serve, ladle the grits into a bowl and top with cooked shrimp. Garnish with chives, parsley or scallions if desired.
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