Description
Experience an authentic taste of the South with this classic Southern Shrimp and Grits recipe. Creamy, cheesy stone-ground grits paired with perfectly seasoned, sautéed shrimp make for a comforting and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 3 tablespoons butter, divided
- 1 cup sharp cheddar cheese, grated
Shrimp and Seasoning
- 1 lb fresh shrimp, peeled and deveined
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish
- Green onions, chopped
- Fresh parsley, chopped
Instructions
- Cook the Grits. In a medium pot, bring 4 cups of chicken broth to a boil. Gradually whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally until the grits are thick and creamy.
- Add Butter and Cheese. Stir in 2 tablespoons of butter and 1 cup grated sharp cheddar cheese into the cooked grits until fully melted and incorporated. Keep warm on very low heat while preparing the shrimp.
- Sauté Onion and Garlic. In a skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the finely chopped onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.
- Cook the Shrimp. Add the peeled and deveined shrimp to the skillet. Season with 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Cook shrimp until they turn pink and opaque, approximately 3-4 minutes, stirring occasionally to ensure even cooking.
- Assemble and Serve. Spoon the creamy grits onto plates and top with the sautéed shrimp mixture. Garnish generously with chopped green onions and fresh parsley. Serve immediately while hot.
Notes
- Use stone-ground grits for the creamiest texture. Quick-cooking grits will alter the flavor and consistency.
- Adjust the cayenne pepper to control the spice level.
- For a richer dish, add a splash of heavy cream to the grits before adding cheese.
- Fresh shrimp are preferred, but frozen shrimp may be used if thawed properly.
- Grits can be made ahead and kept warm; stir well before serving to restore creaminess.
