Both Of Us Shrimp & Grits with Georgia Peach Salsa

"Create a Southern duet dinner called Both Of Us Shrimp & Grits with Georgia Peach Salsa (Nashville Hot Butter Drizzle), inspired by ‘Both Of Us’ (B.o.B feat. Taylor Swift). Vibe: two voices, one bowl—sweet + heat, city + country.Core (grits): stone-ground or quick grits; low-sodium chicken or vegetable broth; milk; butter; salt/pepper; optional sharp cheddar.Shrimp: large shrimp, peeled/deveined; olive oil; smoked paprika; garlic powder; cayenne (to taste); salt/pepper; optional crisp bacon bits or turkey bacon.Peach salsa: ripe peaches (or thawed frozen), finely diced red onion, jalapeño (seeded to taste), lime juice, chopped cilantro, pinch salt.Hot-butter ‘duet’ drizzle (optional but great): melted butter + hot sauce + pinch brown sugar.Method: simmer grits with broth + milk until creamy; finish with butter (and cheddar if using); salt/pepper. Toss shrimp with spices; sear 1–2 min/side in a hot skillet till just opaque (cook bacon first in the same pan if using; crumble). Stir together peach salsa. Warm hot-butter drizzle.Serve: scoop creamy grits into shallow bowls; crown with spiced shrimp; spoon over peach salsa; scatter scallions (and bacon) and finish with a light hot-butter drizzle. Lime wedges on the side.Include: yield 4; total time ~35–40 min; exact ingredient amounts; step-by-step with doneness cues (shrimp curl and turn pink/opaque; grits thick but spoonable); make-ahead note (grits thicken—loosen with warm milk/broth).Swaps: GF by default; DF (olive oil in grits, skip butter/cheddar, DF ‘butter’ for drizzle); no-shrimp option (seared mushrooms or crispy tofu); no-heat option (skip cayenne/drizzle); canned peaches if out of season (drain well).Plating: pale, creamy grits with ruby-gold shrimp and bright peach ‘confetti’—two flavors, one harmony, fully home-kitchen accessible"

Sean.Mahoney06

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9/29/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A Southern duet blending creamy, stone-ground grits with smoky, spicy shrimp crowned by a vibrant Georgia peach salsa. Balanced by a Nashville hot butter drizzle, this dish sings sweet and heat in perfect harmony—city meets country in every luscious bite. Ideal for a cozy dinner showcasing bold flavors, fresh fruit, and that soulful, home-style charm.

southern spicy sweet seafood dinner fusion

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Name: Both Of Us Shrimp & Grits with Georgia Peach Salsa
Yield: 4
Ingredients: 1 cup stone-ground grits (or quick grits); 3 cups low-sodium chicken or vegetable broth; 1 cup whole milk; 3 tbsp unsalted butter (or olive oil for dairy-free); ½ cup sharp cheddar cheese, shredded (optional); Salt and freshly ground black pepper, to taste; 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; ¼–½ tsp cayenne pepper (adjust to heat preference); 4 slices bacon or turkey bacon (optional); 2 ripe Georgia peaches, peeled and finely diced (or canned, drained); ¼ cup finely diced red onion; 1 jalapeño, seeded and finely chopped (adjust for heat); 2 tbsp chopped fresh cilantro; 1 tbsp fresh lime juice; Pinch of salt for salsa; 4 tbsp unsalted butter, melted (or dairy-free butter); 1–2 tbsp hot sauce (Nashville style if possible); 1 tsp brown sugar; 2 scallions, sliced; Lime wedges, for serving

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