If you are craving a dish that truly celebrates Southern comfort food at its finest, look no further than this Authentic Southern Shrimp and Grits Recipe. It’s the perfect harmony of creamy, cheesy grits paired with succulent, perfectly spiced shrimp that create a soul-satisfying meal any day of the week. Whether you’re cooking for family or impressing friends, this recipe brings out the rich flavors of the South in every bite.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the layers of flavor and texture that make this dish so unforgettable. From the creamy grits to the zesty seasoning on juicy shrimp, these essentials come together to create a perfect balance.
- 1 cup stone-ground grits: The heart of the dish, offering a creamy, slightly grainy base with authentic texture.
- 4 cups chicken broth: Adds richness and depth to the grits, far better than water for flavor.
- 1 lb fresh shrimp, peeled and deveined: Fresh shrimp provide sweetness and a wonderful tender bite.
- 1 cup sharp cheddar cheese, grated: Melts into the grits, adding sharpness and a velvety creaminess.
- 3 tablespoons butter (divided): Butter enhances the silkiness of both the grits and sautéed shrimp.
- 1/2 cup onion, finely chopped: Brings a natural sweetness and aroma to the shrimp mixture.
- 3 cloves garlic, minced: Adds savory depth and a hint of pungency to the sautéed shrimp.
- Spices: smoked paprika, cayenne pepper, salt, black pepper: These simple spices wake up the shrimp with warmth and a little kick.
- Garnish: green onions, parsley: Fresh herbs brighten the dish and provide a pop of color.
How to Make Authentic Southern Shrimp and Grits Recipe
Step 1: Cook the Creamy Grits
Start by bringing your chicken broth to a rolling boil in a medium pot. Slowly whisk in the stone-ground grits, stirring constantly to avoid lumps. Lower the heat and let the grits simmer gently for about 20 to 25 minutes. This slow simmering is key for achieving their signature creamy texture. When the grits are thick and tender, stir in butter and sharp cheddar until melted and luxuriously smooth.
Step 2: Sauté the Shrimp with Aromatics
Next, heat the remaining butter in a skillet over medium heat. Toss in finely chopped onions and garlic, cooking until soft and translucent — their sweet fragrance will fill your kitchen. Add the fresh shrimp, then sprinkle smoked paprika, cayenne pepper, salt, and black pepper. Cook the shrimp for about 3 to 4 minutes until they turn pink and opaque, making sure each piece is perfectly seasoned.
Step 3: Assemble the Dish
Dish out generous spoonfuls of the cheesy grits onto plates. Top with the sizzling shrimp and onions. Finally, garnish with bright green onions and fresh parsley to add a burst of freshness and a beautiful contrast of color.
How to Serve Authentic Southern Shrimp and Grits Recipe
Garnishes
Never underestimate the power of fresh garnishes. Chopped green onions add a mild crisp bite, while parsley infuses a subtle earthiness. Feel free to squeeze a little fresh lemon over the shrimp for an added zing that complements the spicy paprika.
Side Dishes
To round out this hearty meal, serve with a side of buttery sautéed greens like collards or kale. A crisp garden salad with a tangy vinaigrette also balances the richness of the grits and shrimp wonderfully, bringing a light, refreshing contrast.
Creative Ways to Present
For entertaining, consider plating individual mason jars layered with grits and shrimp for a rustic presentation. Or spoon the shrimp over a baked grit cake instead of creamy grits for a fun twist that adds texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and grits keep well in an airtight container in the refrigerator for up to 3 days. Store the grits and shrimp separately if possible to maintain the best textures.
Freezing
While shrimp generally don’t freeze well after cooking, you can freeze cooked grits in a sealed container for up to 2 months. Thaw in the fridge overnight and gently reheat with a splash of broth or milk to regain creaminess.
Reheating
Reheat shrimp and grits gently on the stovetop or in the microwave. Add a touch of butter or broth when warming the grits to prevent them from drying out. For shrimp, avoid overcooking by heating briefly until just warmed through.
FAQs
Can I use quick grits instead of stone-ground grits?
Quick grits can be used in a pinch, but stone-ground grits have a superior texture and flavor, giving you that authentic creaminess that defines this dish.
What type of cheese works best in shrimp and grits?
Sharp cheddar cheese is classic for adding richness and tang, but you can experiment with pepper jack for a bit of heat or gouda for a smoky touch.
Is it necessary to use chicken broth in the grits?
Using chicken broth instead of water adds a savory depth that makes the grits far more flavorful and satisfying, so it’s highly recommended.
How spicy is the dish with the cayenne and smoked paprika?
The spices provide a gentle warmth rather than overwhelming heat, but you can adjust the amounts to your taste to either dial it down or amp it up.
Can this recipe be served for breakfast as well?
Absolutely! Shrimp and grits is a classic Southern breakfast or brunch dish that’s hearty enough to start your day with a smile.
Final Thoughts
Making this Authentic Southern Shrimp and Grits Recipe is like taking a little trip to the South from your own kitchen. It’s comfort food at its finest — creamy, cheesy, and perfectly spiced shrimp served in harmony with buttery grits. I encourage you to give this recipe a try and share it with people you love. It’s sure to become a favorite that brings everyone back to the table with a smile.
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Authentic Southern Shrimp and Grits Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Authentic Southern Shrimp and Grits recipe brings together creamy, cheesy stone-ground grits with perfectly seasoned sautéed shrimp for a classic, comforting Southern dish. Ready in just 30 minutes, it’s a flavorful and satisfying meal that captures the essence of Southern cooking.
Ingredients
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, chopped
- Fresh parsley, chopped
Instructions
- Prepare 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 simmer, stirring occasionally, for 20-25 minutes until the grits become creamy and tender. Stir in 2 tablespoons of butter and 1 cup of grated sharp cheddar cheese until fully melted and combined.
- Sauté the Shrimp: While the grits are cooking, heat the remaining 1 tablespoon of butter in a skillet over medium heat. Add 1/2 cup finely chopped onion and 3 minced garlic cloves, cooking until translucent and fragrant, about 3-4 minutes. Add 1 pound of peeled and deveined shrimp to the skillet, then season with 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Cook the shrimp until they turn pink and opaque, about 3-4 minutes, stirring occasionally.
- Assemble and Serve: Spoon the creamy grits onto plates, then top generously with the sautéed shrimp mixture. Garnish with freshly chopped green onions and parsley for a burst of color and freshness. Serve immediately while hot.
Notes
- Use stone-ground grits for the best texture and flavor.
- Adjust the cayenne pepper to control the spice level according to your preference.
- For a richer dish, you can substitute some butter with heavy cream when stirring into the grits.
- Fresh shrimp is preferred, but frozen shrimp can be used if thawed properly.
- Leftover grits can be refrigerated and reheated with a splash of broth or water to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
