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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
Cook Time 30 minutes
Total Time 40 minutes
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.