Shrimp and Grits

Introduction

The kitchen smelled like butter and garlic, and the rain tapped the windows as I stirred a pot of creamy grits—this always takes me back to Sunday dinners. Right away I knew I wanted a plate of Ruth’s Chris Shrimp and Grits: the warm, cheesy grits under smoky, peppery shrimp hit every comfort note. First, I browned the shrimp until they sizzled and curled; then I made a quick garlic cream sauce that finished everything off. If you like surf-and-turf comforts, try my twist on Olive Garden Chicken and Shrimp Carbonara for another cozy weeknight meal.

Why You’ll Love This

• Rich, creamy grits with sharp cheddar for depth.
• Quick shrimp sear—ready in about 10 minutes.
• Budget-friendly ingredients, but restaurant-level flavor.
• Kid-approved texture when you keep spices mild.

Quick Recipe Snapshot

• Servings: 3–4
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Skill level: Easy
• Taste: savory + buttery with a smoky kick

Warm hands, simple steps — you’ve got this.

Ingredients You’ll Need

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• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1 cup shredded sharp white cheddar
• Salt to taste
• White or black pepper to taste
• 1 lb large shrimp, peeled and deveined
• Salt and black pepper to taste
• 1/2 tsp smoked paprika
• 1/2 tsp Cajun seasoning
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp lemon juice
• Optional: pinch of cayenne or red pepper flakes
• Optional garnish: chopped parsley or green onions

Chef notes:

• Fresh garlic = bigger flavor
• Stone-ground grits need gentle simmering
• Sharp cheddar adds tang and body
• Unsalted butter helps control salt

For an easy weeknight pack-and-bake, I also like shrimp and sausage foil packs when I need hands-off cooking.

How to Make It

1. First, bring 4 cups chicken broth to a boil in a heavy pot.
2. Then, gradually whisk in 1 cup stone-ground grits; reduce heat to low. Stir often as they simmer and thicken, about 20–25 minutes. You’ll see the grits pull away from the sides when they’re ready.
3. Next, stir in 1 cup heavy cream, 4 tbsp butter, and 1 cup shredded sharp white cheddar. Season with salt and white or black pepper. Keep warm with the lid slightly ajar.
4. Meanwhile, season 1 lb shrimp with salt, pepper, 1/2 tsp smoked paprika, and 1/2 tsp Cajun seasoning.
5. Heat 1 tbsp olive oil in a skillet over medium-high. Add shrimp; sear until they turn pink and golden at the edges, about 2–3 minutes per side. Listen for a bright sizzle and watch for firm curl—then remove shrimp to a plate.
6. Then, lower the heat; melt 2 tbsp butter in the same skillet. Add 3 cloves minced garlic and sauté for about 1 minute until fragrant but not brown.
7. Next, add 1/2 cup chicken broth, 1/4 cup heavy cream, and 1 tbsp lemon juice. Stir and simmer until the sauce slightly thickens and coats the back of a spoon, about 2–3 minutes. Taste and add a pinch of cayenne if you want more heat.
8. Finally, return shrimp to the skillet and toss to coat in the sauce. Spoon creamy grits onto warmed plates and top with shrimp and sauce. Garnish with chopped parsley or green onions.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use an electric kettle to speed boiling the broth for grits.
2. Common mistake + fix: If grits get gluey, stir in a splash more hot broth and cook briefly to loosen.
3. Simple variation: Add crumbled andouille or smoked sausage for a heartier mix.

Serving Ideas

• Weeknight dinner: Serve with a simple green salad and crusty bread.
• Brunch: Add a runny fried egg on top for richness.
• Holiday side: Pair with roasted Brussels for a special table.
• Picnic-style: Serve alongside a bacon lettuce tomato sandwich for a casual spread.
• Garnish ideas: extra lemon juice, chopped chives, or a drizzle of hot sauce.

Storing & Leftovers

• Fridge: Store grits and shrimp separately in airtight containers for up to 3 days.
• Freezer: Freeze cooked grits only (not the shrimp) in a freezer-safe container for up to 1 month.
• Reheat: Gently reheat grits with a splash of broth or cream to restore creaminess; warm shrimp quickly in a skillet to avoid overcooking.
  Leftover idea: Make a shrimp-and-grits bowl with sautéed greens and a soft egg.

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Shrimp and Grits

This cozy shrimp and grits recipe features rich, creamy grits with smoky, peppery shrimp, perfect for a comforting meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Grits

• 1 cup stone-ground grits Freshly stone-ground for best texture
• 4 cups chicken broth For cooking the grits
• 1 cup heavy cream Adds creaminess
• 4 tbsp unsalted butter Helps control saltiness
• 1 cup shredded sharp white cheddar Provides tang and body
• Salt to taste Salt
• White or black pepper to taste White or black pepper

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• Salt and black pepper to taste Salt and black pepper For seasoning shrimp
• 1/2 tsp smoked paprika
• 1/2 tsp Cajun seasoning
• 1 tbsp olive oil For searing shrimp
• 2 tbsp butter For the garlic sauce
• 3 cloves garlic, minced Fresh garlic for bigger flavor
• 1/2 cup chicken broth For the sauce
• 1/4 cup heavy cream
• 1 tbsp lemon juice
• Optional pinch of cayenne or red pepper flakes For extra heat
• Optional chopped parsley or green onions For garnish

Method

 

Preparation

1. Bring 4 cups chicken broth to a boil in a heavy pot.
2. Gradually whisk in 1 cup stone-ground grits; reduce heat to low.
3. Stir often as they simmer and thicken, about 20–25 minutes.
4. Once ready, see the grits pull away from the sides.
5. Stir in 1 cup heavy cream, 4 tbsp butter, and 1 cup shredded sharp white cheddar.
6. Season with salt and white or black pepper. Keep warm with the lid slightly ajar.

Cooking the Shrimp

1. Season 1 lb shrimp with salt, pepper, 1/2 tsp smoked paprika, and 1/2 tsp Cajun seasoning.
2. Heat 1 tbsp olive oil in a skillet over medium-high.
3. Add shrimp; sear until they turn pink and golden at the edges, about 2–3 minutes per side.
4. Remove shrimp to a plate.
5. Lower the heat; melt 2 tbsp butter in the same skillet.
6. Add minced garlic and sauté for about 1 minute until fragrant but not brown.
7. Add 1/2 cup chicken broth, 1/4 cup heavy cream, and 1 tbsp lemon juice.
8. Stir and simmer until the sauce slightly thickens, about 2–3 minutes.
9. Return shrimp to the skillet and toss to coat in the sauce.

Assembly

1. Spoon creamy grits onto warmed plates and top with shrimp and sauce.
2. Garnish with chopped parsley or green onions.

Notes

Tip: Use an electric kettle to speed boiling the broth for grits. If grits get gluey, stir in a splash more hot broth and cook briefly to loosen. You can also add crumbled andouille or smoked sausage for a heartier mix.

FAQs

Q: Can I make this ahead?
A: Yes. Make grits ahead and gently reheat with extra cream; add shrimp right before serving.

Q: Can I swap instant grits?
A: You can, but texture changes. Stone-ground gives creamier, nuttier flavor.

Q: How do I know shrimp are done?
A: Shrimp are done when they’re pink, opaque, and curled into a tight “C.” Overcooked shrimp feel rubbery.

Q: Can I freeze the whole dish?
A: I don’t recommend freezing the full dish; shrimp get tough. Freeze grits alone instead.

Final Thoughts

I love how a simple pan sauce can turn quick seared shrimp and creamy grits into a meal that feels like a warm hug. So, tweak the spice, add a runny egg, or invite friends over—this one rewards small changes and big appetites. Try it, make it your own, and enjoy every spoonful of Ruth’s Chris Shrimp and Grits.

Conclusion

For another take on bold shrimp flavors, see this Shrimp and Grits with a Cajun Gastrique – Frugal Hausfrau for an inspiring sauce idea. Also, if you’re curious about how restaurants highlight seafood, read Spotlight: Seafood at Ruth’s Chris for background and flavor notes.