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
Scale
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
