Easy Homemade Medium Well Steak with Shrimp and Grits — A Traditional, Healthy Comfort Dish

Introduction (Storytelling + Emotion)

There’s something luxuriously comforting about Medium Well Steak with Shrimp and Grits — a surf-and-turf classic that feels equal parts Sunday family feast and cozy weeknight hug. I discovered this version on a rainy evening when I wanted something familiar but a little fancy: warm, cheesy grits, plump seasoned shrimp, and a perfectly seared steak finished to medium-well. Serve it for a weekend dinner, a holiday brunch with a grown-up twist, or a special weeknight when you want to celebrate the ordinary.

This Medium Well Steak with Shrimp and Grits recipe is approachable, homemade, and flexible — perfect for feeding a crowd or treating yourself.

🧂 Ingredients (Serves 4)

• 1 1/2 cups stone-ground or quick grits (see notes below)
• 4 cups water or low-sodium chicken broth (or a mix)
• 1 cup whole milk (or half-and-half for richer grits; plant milk for dairy-free)
• 3 tbsp unsalted butter (or vegan butter)
• 1 1/2 cups sharp cheddar, grated (optional: nutritional yeast for dairy-free)
• Salt and black pepper, to taste
• 4 steaks (ribeye, sirloin, or strip), about 8 oz each, 1–1.25" thick
• 1.5 lb large shrimp, peeled & deveined, tails on or off as you prefer
• 4 slices thick-cut bacon or 8 oz Andouille sausage, chopped (optional — adds smoky flavor)
• 2 tbsp olive oil or avocado oil
• 1 small shallot, minced (or 1/2 small onion)
• 2 cloves garlic, minced
• 1/4 cup dry white wine or low-sodium chicken broth (optional)
• 1 tbsp lemon juice
• 1 tsp smoked paprika or Cajun seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped parsley or green onions for garnish
• Lemon wedges and hot sauce for serving

👩‍🍳 Directions

1. Prep the grits: Bring 4 cups water (or 3 cups water + 1 cup milk/broth) to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, and simmer.
   • Quick grits: simmer 5–7 minutes, stirring.
   • Stone-ground: simmer 20–30 minutes, stirring occasionally until creamy.
2. Finish the grits: Stir in butter and cheese (or vegan substitutes). Season with salt and pepper. Keep warm on the lowest heat while you make the rest. Tip: a splash more milk keeps grits silky.
3. Cook bacon/sausage (if using): In a large skillet over medium heat, cook bacon until crisp or sausage until browned, about 6–8 minutes. Remove and set aside, leaving rendered fat in the pan.
4. Sear the steaks: Pat steaks dry and season generously with salt and pepper (or steak seasoning). Heat a cast-iron or heavy skillet over high heat with 1 tbsp oil. Sear steaks 3–4 minutes per side for 1" thick steaks to approach medium-well (target internal temp 150–155°F / 65–68°C). If thicker, sear 4–5 minutes per side and reduce heat for an extra minute. Transfer to a plate and loosely tent with foil; rest 5–10 minutes (carryover cooking will finish them). Tip: use an instant-read thermometer.
5. Sauté shallot & garlic: In the same skillet, reduce heat to medium, add remaining 1 tbsp oil if needed. Add shallot and garlic; sauté 1 minute until fragrant.
6. Deglaze & make shrimp sauce: Add white wine or 1/4 cup broth to deglaze the pan, scraping browned bits (1–2 minutes). Return bacon/sausage to pan. Add lemon juice, smoked paprika/Cajun seasoning, and red pepper flakes.
7. Cook the shrimp: Add shrimp in a single layer; cook 1.5–2 minutes per side until pink and opaque. Don’t overcook — shrimp finish fast. Taste and adjust seasoning.
8. Plate: Spoon a generous bed of grits onto each plate. Top with shrimp and the buttery pan sauce. Slice steaks against the grain and place beside or over the grits. Garnish with parsley, green onions, lemon wedge, and hot sauce if desired. Serve immediately.

💡 Tips & Variations

• Grits timing: Quick grits work great for weeknights; stone-ground gives superior texture for special dinners.
• Steak doneness: Medium-well target is 150–155°F (65–68°C). For more tender steak, consider medium-rare and adjust based on preference.
• Low-carb swap: Serve the shrimp and sauce over mashed cauliflower or riced cauliflower instead of grits.
• Vegan option: Replace steak with grilled portobello or marinated seitan; shrimp can be king oyster mushrooms sliced into “scallops.” Use plant-based milk and vegan butter + nutritional yeast for the grits.
• Gluten-free: Grits are naturally gluten-free — double-check sausage and seasonings.
• Make it lighter: Use low-fat milk, skip the cheese, and swap butter for a tablespoon of olive oil. Use shrimp and a lean cut of steak (sirloin).
• Leftovers & storage: Store components separately in airtight containers for up to 3 days. Reheat grits gently on low with milk or water; rewarm shrimp and steak briefly in a skillet or oven (275°F / 135°C) to avoid overcooking.
• Serving ideas: Pair with a crisp green salad, roasted asparagus, or sautéed greens. Wine pairing: a medium-bodied red (Merlot) or a crisp Chardonnay; beer: amber ale or pilsner.
• Shortcut: Use pre-cooked shrimp and quick grits for a 20–25 minute version.

🩺 Health & Lifestyle Tie-in
This dish offers a satisfying balance of protein (steak + shrimp) and healthy fats (olive oil, optional avocado oil). Shrimp delivers lean protein and heart-healthy omega-3s, while grits provide slow-release carbs for energy. Making meals like this at home can support long-term health and potentially lower healthcare costs by encouraging balanced, whole-food eating — a small step toward financial and physical wellness.

Conclusion
There’s nothing like the comfort of Medium Well Steak with Shrimp and Grits to make any evening feel a little more special. Try this recipe on a cozy weekend or for a celebratory dinner, and tweak it to your tastes. If you make this dish, let me know in the comments or tag me — I’d love to see your version!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Medium Well Steak with Shrimp and Grits

A luxuriously comforting surf-and-turf dish featuring perfectly seared steak and creamy cheesy grits topped with seasoned shrimp.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Grits

• 1.5 cups stone-ground or quick grits See notes below for best use.
• 4 cups water or low-sodium chicken broth Can be a mix of both.
• 1 cup whole milk Substitute with half-and-half for richer taste or plant milk for dairy-free.
• 3 tbsp unsalted butter Use vegan butter if needed.
• 1.5 cups sharp cheddar, grated Nutritional yeast can be used for dairy-free.
• to taste Salt and black pepper

For the Steak and Shrimp

• 4 pieces steaks (ribeye, sirloin, or strip), about 8 oz each, 1–1.25" thick Sear to medium-well.
• 1.5 lb large shrimp, peeled & deveined Tails on or off as preferred.
• 4 slices thick-cut bacon or 8 oz Andouille sausage, chopped Optional — adds smoky flavor.
• 2 tbsp olive oil or avocado oil
• 1 small shallot, minced Or 1/2 small onion.
• 2 cloves garlic, minced
• 1/4 cup dry white wine or low-sodium chicken broth Optional.
• 1 tbsp lemon juice
• 1 tsp smoked paprika or Cajun seasoning
• 1/2 tsp crushed red pepper flakes Optional.
• 2 tbsp chopped parsley or green onions for garnish
• to taste Lemon wedges and hot sauce For serving.

Method

 

Preparing the Grits

1. Bring 4 cups of water (or 3 cups water + 1 cup milk/broth) to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and simmer.
2. Quick grits: simmer for 5–7 minutes, stirring. Stone-ground: simmer for 20–30 minutes, stirring occasionally until creamy.

Finishing the Grits

1. Stir in butter and cheese (or vegan substitutes). Season with salt and pepper. Keep warm on the lowest heat while making the rest.

Cooking the Meat

1. In a large skillet over medium heat, cook bacon until crisp or sausage until browned, about 6–8 minutes. Remove and set aside, leaving rendered fat in the pan.
2. Pat steaks dry and season generously with salt and pepper (or steak seasoning). Heat a cast-iron or heavy skillet over high heat with 1 tbsp of oil. Sear steaks 3–4 minutes per side for 1" thick steaks to approach medium-well (target internal temp 150–155°F / 65–68°C).
3. If the steaks are thicker, sear 4–5 minutes per side and reduce heat for an extra minute. Transfer to a plate and loosely tent with foil; rest for 5–10 minutes.

Sautéing and Cooking the Shrimp

1. In the same skillet, reduce heat to medium, add remaining 1 tbsp oil if needed. Add shallot and garlic; sauté for 1 minute until fragrant.
2. Add white wine or 1/4 cup broth to deglaze the pan, scraping browned bits. Return bacon/sausage to the pan.
3. Add lemon juice, smoked paprika/Cajun seasoning, and red pepper flakes.
4. Add shrimp in a single layer; cook 1.5–2 minutes per side until pink and opaque. Do not overcook.

Plating the Dish

1. Spoon a generous bed of grits onto each plate. Top with shrimp and the buttery pan sauce. Slice steaks against the grain and place beside or over the grits.
2. Garnish with parsley, green onions, lemon wedge, and hot sauce if desired. Serve immediately.

Notes

For grits timing, quick grits work great for weeknights; stone-ground gives superior texture for special dinners. Consider using a low-fat version for a lighter option. Store leftovers separately in airtight containers for up to 3 days.