Description
This Authentic Southern Shrimp and Grits recipe offers a creamy, cheesy base of stone-ground grits topped with flavorful, spiced sautéed shrimp. Perfectly balanced with savory butter, smoky paprika, and fresh herbs, this classic Southern comfort dish is ready in just 30 minutes and serves four.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 1/2 tablespoons butter
- 1 cup sharp cheddar cheese, grated
Shrimp
- 1 lb fresh shrimp, peeled and deveined
- 1 1/2 tablespoons butter
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish
- Green onions, chopped
- Parsley, chopped
Instructions
- Cook the Grits: In a medium pot, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits to prevent lumps. Reduce heat to low and let it simmer gently for 20-25 minutes, stirring occasionally until the grits become creamy and tender.
- Finish the Grits: Once the grits are creamy, stir in 1 1/2 tablespoons of butter and the sharp cheddar cheese until everything is fully melted and well combined. Keep warm.
- Sauté Vegetables and Shrimp: In a skillet over medium heat, melt the remaining 1 1/2 tablespoons of butter. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Cook the Shrimp: 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 throughout, about 3-4 minutes, stirring occasionally to ensure even cooking.
- Serve: Spoon the creamy cheese grits onto plates and top generously with the sautéed shrimp and onion mixture. Garnish with chopped green onions and parsley for added freshness and color. Serve immediately.
Notes
- Use stone-ground grits for the best creamy texture; instant grits will alter the consistency.
- Adjust cayenne pepper amount according to your preferred spice level.
- For a richer flavor, substitute part of the chicken broth with milk or cream when cooking grits.
- To save time, shrimp can be prepped ahead of cooking and stored refrigerated until ready to use.
- Leftover grits can be refrigerated and reheated with a splash of broth or milk to restore creaminess.
