Description
This Authentic Southern Shrimp and Grits recipe combines creamy, cheesy stone-ground grits with perfectly sautéed, spiced shrimp to create a classic Southern comfort dish. Ready in just 30 minutes, it delivers a satisfying blend of flavors with a rich, buttery texture, enhanced by aromatic garlic, onions, and a hint of smoky paprika and cayenne pepper.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 3 tablespoons butter (divided)
- 1 cup sharp cheddar cheese, grated
Shrimp
- 1 lb fresh shrimp, peeled and deveined
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- Spices: 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish
- Green onions, sliced
- 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 of stone-ground grits to prevent lumps. Reduce the heat to low and let it simmer, stirring occasionally, for 20-25 minutes until the grits are creamy and tender. Stir in 2 tablespoons of butter and 1 cup of sharp cheddar cheese until fully melted and incorporated.
- Sauté the Shrimp: While the grits are cooking, heat the remaining 1 tablespoon of butter in a skillet over medium heat. Sauté 1/2 cup finely chopped onion and 3 cloves minced garlic until they become translucent and fragrant, about 3-4 minutes. Add 1 pound of peeled and deveined shrimp, then season with 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Cook the shrimp for about 3-4 minutes, turning occasionally, until they become pink and opaque.
- Plate and Garnish: Spoon the creamy grits onto serving plates, then top with the sautéed shrimp mixture. Garnish with sliced green onions and chopped fresh parsley for a fresh color and flavor contrast. Serve immediately while hot.
Notes
- Stone-ground grits deliver the best texture and flavor; instant grits can be used in a pinch but will alter the dish’s authenticity.
- Adjust the cayenne pepper to control the heat level according to your preference.
- Use fresh shrimp for optimal taste, but frozen, thawed shrimp are acceptable.
- For a richer flavor, substitute chicken broth with seafood stock.
- Leftover shrimp and grits can be stored separately in airtight containers and reheated gently.
