Chili Cheese Bean Dip

Appetizer · Dips, Spreads & Salsas

Chili Cheese Bean Dip

A creamy, chilled bean dip with Monterey Jack, cheddar, lime, jalapeño, and smoky chili spices. Stir it together for an easy party snack.
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Prep
15 minutes
Chill
1 hour
Total
1 hour 15 minutes
Serves
12 snack portions

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About this recipe.

A chilled refried bean dip with two cheeses, lime, jalapeño, and smoky spices. Mix it ahead and serve with chips or vegetables.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 16 oz Refried Beans (can)
  • 2 oz Monterey Jack cheese (shredded)
  • 2 oz Cheddar Cheese (shredded)
  • 2 Tbsp Avocado oil
  • 1 Large Lime (juiced)
  • ¼ Cup Sour Cream (or Mexican crema)
  • 3 Cloves Garlic (crushed or finely minced)
  • ¼ Cup Green Onions (thinly sliced)
  • ¼ Cup Fresh Cilantro (leaves, packed, chopped)
  • ½ tsp Ground Cumin
  • 1 tsp Chipotle (ground)
  • 1 tsp Chili Powder
  • 1 Large Jalapeno Peppers (seeded and minced)

The cooking plan

How to make Chili Cheese Bean Dip.

  1. Grate the cheeses. Juice the lime, mince the garlic and seeded jalapeño, and chop the green onions and cilantro.

  2. Stir all ingredients together in a mixing bowl until evenly combined.

  3. Cover and refrigerate for 1–2 hours, then serve with tortilla chips or vegetables. You can also serve the dip immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chili Cheese Bean Dip

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A chilled refried bean dip with two cheeses, lime, jalapeño, and smoky spices. Mix it ahead and serve with chips or vegetables.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill 1 hour
Total Time 1 hour 15 minutes
Servings: 12 snack portions
Course: Appetizer, Snacks
Cuisine: American, American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 16 oz Refried Beans can
  • 2 oz Monterey Jack cheese shredded
  • 2 oz Cheddar Cheese shredded
  • 2 Tbsp Avocado oil
  • 1 Large Lime juiced
  • ¼ Cup Sour Cream or Mexican crema
  • 3 Cloves Garlic crushed or finely minced
  • ¼ Cup Green Onions thinly sliced
  • ¼ Cup Fresh Cilantro leaves, packed, chopped
  • ½ tsp Ground Cumin
  • 1 tsp Chipotle ground
  • 1 tsp Chili Powder
  • 1 Large Jalapeno Peppers seeded and minced

Equipment

1 Mixing bowl
1 Spatula
1 Knife and cutting board

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Grate the cheeses. Juice the lime, mince the garlic and seeded jalapeño, and chop the green onions and cilantro.
  2. Stir all ingredients together in a mixing bowl until evenly combined.
  3. Cover and refrigerate for 1–2 hours, then serve with tortilla chips or vegetables. You can also serve the dip immediately.

Notes

If preparing a day ahead, leave out the garlic, green onions, and cilantro until 1–2 hours before serving so they do not dominate the flavor. Timing includes a 1-hour chill and is approximate.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Buffalo Cauliflower Wings

Appetizer · Snacks

Buffalo Cauliflower Wings

Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
4 people

Bring it to the table

About this recipe.

Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ⅔ Cup All-Purpose Flour (Leveled)
  • ¼ Cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Sea Salt
  • ¾ Cup water
  • 1 cauliflower (about 2 pounds, cut into large wing-sized florets)
  • prepared Buffalo wing sauce (for brushing before the final bake and again to serve)
  • ranch or blue cheese dressing (for dipping, optional)

The cooking plan

How to make Buffalo Cauliflower Wings.

  1. Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.

  2. Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.

  3. Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.

  4. Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.

  5. Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Buffalo Cauliflower Wings

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Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Snacks
Cuisine: American, American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ⅔ Cup All-Purpose Flour Leveled
  • ¼ Cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Sea Salt
  • ¾ Cup water
  •  
    1 cauliflower about 2 pounds, cut into large wing-sized florets
  •  
    prepared Buffalo wing sauce for brushing before the final bake and again to serve
  •  
    ranch or blue cheese dressing for dipping, optional

Equipment

1 Large mixing bowl (for coating the cauliflower in batter and tossing with sauce.)
1 Small bowl (for preparing the batter or buffalo sauce separately.)
1 Whisk or fork (to mix batter ingredients until smooth.)
1 Measuring cups & spoons ( for accuracy in flour, spices, and liquids.)
1 Cutting board (for chopping cauliflower into florets.)
Chef's knife
1 Sharp chef’s knife (to cut through the cauliflower cleanly and safely)
1 Tongs ( for flipping the wings or tossing them in sauce without breaking them.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.
  2. Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.
    ⅔ Cup All-Purpose Flour, ¼ Cup Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, ½ tsp Sea Salt, ¾ Cup water
  3. Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.
    1 cauliflower
  4. Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.
  5. Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.

Notes

Use large florets so the cauliflower does not overcook before the coating sets. Leave space on both pans and let excess batter drip off before baking. Serve soon after baking for the best texture. Choose the heat level of your prepared Buffalo sauce to suit your taste. Check sauce and dressing labels if you need to avoid dairy or other allergens. No air-fryer or flour-substitution method has been verified for this version.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Beef Stroganoff Soup

Dinner · Meat & Poultry Mains

Beef Stroganoff Soup

Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.
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Prep
15 minutes
Cook
2 hours 30 minutes
Total
2 hours 45 minutes
Serves
6 servings

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About this recipe.

A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil (divided)
  • 1 lb Stew Beef (chuck or stewing beef, cut into even 3/4- to 1-inch cubes)
  • 8 oz Cremini mushrooms (sliced)
  • 1 Cup Yellow Onion (diced)
  • 3 Cloves Garlic (minced)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock (low-sodium; 5 cups for simmering, 1 cup reserved as needed)
  • 2 Cups Egg noodles (uncooked)
  • ½ Cup Sour Cream (full-fat, brought toward room temperature before adding)
  • 2 Tbsp All-Purpose Flour
  • Parsley (fresh, chopped, to taste)
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)

Jump to Recipe

Let the beef become tender first

Stewing cuts need a gentle, patient simmer. Keep the noodles out until the beef is fork-tender, then finish with tempered sour cream after removing the pot from the heat.

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The cooking plan

How to make Beef Stroganoff Soup.

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.

  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.

  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.

  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.

  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.

  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Beef Stroganoff Soup

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A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Stroganoff-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil divided
  • 1 lb Stew Beef chuck or stewing beef, cut into even 3/4- to 1-inch cubes
  • 8 oz Cremini mushrooms sliced
  • 1 Cup Yellow Onion diced
  • 3 Cloves Garlic minced
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock low-sodium; 5 cups for simmering, 1 cup reserved as needed
  • 2 Cups Egg noodles uncooked
  • ½ Cup Sour Cream full-fat, brought toward room temperature before adding
  • 2 Tbsp All-Purpose Flour
  • Parsley fresh, chopped, to taste
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Equipment

Large pot
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.
  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.
  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.
  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.
  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.
  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

Notes

The timing is an estimate for stewing beef, not a quick-cooking steak cut. Judge tenderness with a fork before adding noodles. Cook the flour with the vegetables rather than adding it raw to sour cream at the end. Temper the sour cream and stir it in off the heat to help keep it smooth.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Sopa de Lima

Dinner · Meat & Poultry Mains

Sopa de Lima

Shredded chicken, tomato, onion, and Anaheim pepper simmer in a lightly spiced broth. Fresh lime juice brightens each bowl, with tortilla strips and avocado added at serving.
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Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes (diced)
  • 1 Large Yellow Onion (fine dice)
  • 1 Anaheim pepper (stemmed, seeded, and diced)
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt (or less to taste, depending on broth)
  • 3 Cloves Garlic (minced)
  • 2 lb Chicken Breast (raw, boneless and skinless)
  • 8 Cups Chicken Broth (low-sodium)
  • ½ Cup Lime Juice (fresh squeezed)

For Topping

  • Crispy tortilla strips (prepared or store-bought, to taste)
  • 1 Avocado (diced)

Jump to Recipe

Finish with fresh lime

Poach the chicken gently and check its temperature before shredding. Stir in the lime juice after cooking, tasting as you go, and save the tortilla strips for the bowls so they stay crisp.

Adapted from Isabel Orozco-Moore at Isabel Eats.

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The cooking plan

How to make Sopa de Lima.

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.

  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.

  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.

  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.

  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sopa de Lima

No ratings yet
A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes diced
  • 1 Large Yellow Onion fine dice
  •  
    1 Anaheim pepper stemmed, seeded, and diced
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt or less to taste, depending on broth
  • 3 Cloves Garlic minced
  • 2 lb Chicken Breast raw, boneless and skinless
  • 8 Cups Chicken Broth low-sodium
  • ½ Cup Lime Juice fresh squeezed
For Topping
  •  
    Crispy tortilla strips prepared or store-bought, to taste
  • 1 Avocado diced

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.
  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.
  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.
  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.
  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Notes

The cooking time depends on the thickness of the chicken; check each piece with a thermometer before shredding. Add lime off the heat and taste as you go. Keep tortilla strips separate until serving so they stay crisp.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Blackened Shrimp & Grits

Dinner · Seafood Mains

Blackened Shrimp & Grits

Blackened shrimp with paprika, herbs, and cayenne sit over creamy cheddar-Parmesan grits. A quick broth sauce brings the skillet flavors into each bowl.
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Save recipe Cook Mode
Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Spice-coated shrimp over cheesy stone-ground grits, finished with a quick skillet sauce, scallions, and lime.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

For The Grits

  • 2½ Cups Chicken Broth (low sodium; 2 cups for grits and 1/2 cup for sauce)
  • 1¼ Cups Milk (fat free)
  • ¼ Cup Water (plus more as needed for the grits)
  • 1 tsp Kosher Salt
  • 1 Cup Grits (stone ground)
  • ½ Tbsp Unsalted Butter
  • 1½ oz Cheddar Cheese (sharp, freshly grated; 1 ounce for grits, 1/2 ounce for topping)
  • 1 Tbsp Parmesan Cheese

For the shrimp

  • 1/2 Tbsp Paprika
  • ¼ tsp Cayenne Pepper
  • ½ tsp Garlic powder
  • ½ tsp Thyme (Dried)
  • ½ tsp Oregano (dried)
  • ¼ tsp Kosher Salt
  • Olive oil spray (as needed, for shrimp and skillet)
  • ⅛ tsp Ground Black Pepper
  • 24 Jumbo Shrimp (raw, about 1 pound; peeled and deveined)
  • 3 tbsp Green Onions (sliced)
  • 1 Small Lime (cut into wedges)

Jump to Recipe

Blackened shrimp over cheesy grits

Start the grits first

Stone-ground grits need time to soften. Stir them regularly and add water if they thicken before becoming tender. Cook the shrimp near the end, and keep the pan hot enough to toast the seasoning without burning it.

Adapted from Gina Homolka at Skinnytaste.

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The cooking plan

How to make Blackened Shrimp & Grits.

  1. Reserve 1/2 cup broth. Bring the remaining 2 cups broth, milk, water, and grits salt to a gentle boil in a saucepan. Whisk in the grits, reduce to low, and cover. Simmer 35–45 minutes, stirring frequently, until tender; add water as needed to keep them creamy.

  2. Stir in butter, Parmesan, and 1 ounce cheddar. Keep warm; reserve the remaining 1/2 ounce cheddar for serving.

  3. Mix paprika, cayenne, garlic powder, thyme, oregano, shrimp salt, and pepper. Pat shrimp dry, lightly coat with olive oil spray, then toss with the spices.

  4. Heat a lightly oiled large skillet over medium-high heat. Add shrimp in one layer, in batches if needed. Cook about 2 minutes per side, until opaque throughout; reduce heat if spices start burning. Transfer to a plate.

  5. Add the reserved 1/2 cup broth to the skillet, scrape up browned bits, and simmer until reduced by about half. Divide grits and shrimp among four bowls. Add sauce, reserved cheddar, scallions, and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Blackened Shrimp & Grits

No ratings yet
Spice-coated shrimp over cheesy stone-ground grits, finished with a quick skillet sauce, scallions, and lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For The Grits
  • 2½ Cups Chicken Broth low sodium; 2 cups for grits and 1/2 cup for sauce
  • 1¼ Cups Milk fat free
  • ¼ Cup Water plus more as needed for the grits
  • 1 tsp Kosher Salt
  • 1 Cup Grits stone ground
  • ½ Tbsp Unsalted Butter
  • 1½ oz Cheddar Cheese sharp, freshly grated; 1 ounce for grits, 1/2 ounce for topping
  • 1 Tbsp Parmesan Cheese
For the shrimp
  • ½ Tbsp Paprika
  • ¼ tsp Cayenne Pepper
  • ½ tsp Garlic powder
  • ½ tsp Thyme Dried
  • ½ tsp Oregano dried
  • ¼ tsp Kosher Salt
  • Olive oil spray as needed, for shrimp and skillet
  • ⅛ tsp Ground Black Pepper
  • 24 Jumbo Shrimp raw, about 1 pound; peeled and deveined
  • 3 tbsp Green Onions sliced
  • 1 Small Lime cut into wedges

Equipment

Saucepan
Saucepan
Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Reserve 1/2 cup broth. Bring the remaining 2 cups broth, milk, water, and grits salt to a gentle boil in a saucepan. Whisk in the grits, reduce to low, and cover. Simmer 35–45 minutes, stirring frequently, until tender; add water as needed to keep them creamy.
  2. Stir in butter, Parmesan, and 1 ounce cheddar. Keep warm; reserve the remaining 1/2 ounce cheddar for serving.
  3. Mix paprika, cayenne, garlic powder, thyme, oregano, shrimp salt, and pepper. Pat shrimp dry, lightly coat with olive oil spray, then toss with the spices.
  4. Heat a lightly oiled large skillet over medium-high heat. Add shrimp in one layer, in batches if needed. Cook about 2 minutes per side, until opaque throughout; reduce heat if spices start burning. Transfer to a plate.
  5. Add the reserved 1/2 cup broth to the skillet, scrape up browned bits, and simmer until reduced by about half. Divide grits and shrimp among four bowls. Add sauce, reserved cheddar, scallions, and lime wedges.

Notes

Use stone-ground grits and follow their package guidance if the cooking time differs. Add water as needed; instant grits are not interchangeable here. Cook shrimp toward the end so they stay tender. Darkened spices should smell toasted, not burnt.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

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Choose your next craving. Each card includes its recipe’s total time.