Description
Authentic Southern Shrimp and Grits is a classic comfort dish combining creamy stone-ground grits cooked in flavorful chicken broth with tender, spiced sautéed shrimp. Enhanced with sharp cheddar cheese, butter, and aromatic garlic and onions, this recipe offers a hearty, satisfying meal perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 ½ tablespoons butter (divided)
- 1 cup sharp cheddar cheese, grated
Shrimp and Sauté
- 1 lb fresh shrimp, peeled and deveined
- 1 ½ tablespoons butter (divided)
- ½ cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt to taste
- Black pepper to taste
Garnish
- Green onions, chopped
- Fresh parsley, chopped
Instructions
- Prepare the Grits: In a medium pot, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits to prevent lumps. Reduce the heat to low and let it simmer gently for 20-25 minutes, stirring occasionally until the mixture becomes creamy and smooth. Stir in 1 ½ tablespoons of butter and the grated cheddar cheese until fully melted and incorporated.
- Sauté Shrimp and Aromatics: Meanwhile, heat a skillet over medium heat and melt the remaining 1 ½ tablespoons of butter. Add the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes. Add the peeled and deveined shrimp to the skillet, season with smoked paprika, cayenne pepper, salt, and black pepper. Cook the shrimp until they turn pink and opaque, about 3-4 minutes, stirring occasionally.
- Assemble and Serve: Spoon the creamy grits onto plates. Top each serving with the sautéed shrimp mixture. Garnish with fresh chopped green onions and parsley for added color and flavor. Serve immediately while warm.
Notes
- Use stone-ground grits for authentic texture and flavor; quick grits can be used as a faster alternative but with different consistency.
- Adjust cayenne pepper according to your spice preference.
- For a richer flavor, you can substitute part of the chicken broth with milk or cream.
- Shrimp should be cooked just until opaque to avoid toughness.
- Leftover grits can be refrigerated and reheated with a splash of broth or water.
