Easy Shrimp and Grits
This recipe delivers a classic Southern dish with plump, juicy shrimp seasoned with smoky paprika and garlic, served over a bed of creamy, cheesy stone-ground grits. It's surprisingly easy to make at home and guarantees a flavor explosion with every bite.
Equipment
- Medium saucepan
- Large skillet
- Whisk
- Mixing Bowls
- Measuring cups and spoons
- Spatula or spoon
- Cutting board
- Knife
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Salt to taste
- Black pepper to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- ¼ cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 4 cups chicken broth or water
- 1 cup stone-ground grits
- ½ cup heavy cream
- 4 ounces cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 2 tablespoons butter
Instructions
- In a medium saucepan, bring the chicken broth (or water) to a rolling boil.
- Gradually whisk in the stone-ground grits, ensuring they are fully incorporated to prevent lumps.
- Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the grits are tender and creamy, stirring frequently to prevent sticking.
- Stir in the heavy cream, cheddar cheese, cream cheese, and butter until the cheese is melted and everything is smooth. Season with salt and pepper to taste. Keep warm while you prepare the shrimp.
- In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Ensure the shrimp are evenly coated.
- Heat the butter in a large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
- Add the shrimp to the skillet in a single layer (don't overcrowd the pan – you might need to work in batches). Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
- Pour in the chicken broth and lemon juice. Let it simmer for a minute or two to create a light sauce.
- Stir in the chopped fresh parsley.
- Spoon a generous portion of the creamy grits into a bowl. Top with the flavorful shrimp and the pan sauce. Garnish with extra parsley, a sprinkle of smoked paprika, or a drizzle of hot sauce (if you like things spicy). Serve immediately.
Notes
For lumpy grits, use an immersion blender or push them through a fine-mesh sieve. If the grits are too watery, continue to simmer them over low heat, stirring frequently, until they thicken up. To avoid rubbery shrimp, cook them just until they turn pink and opaque. You can add bacon, diced jalapeños, different cheeses, or sautéed vegetables for variations. Store leftovers in separate airtight containers in the refrigerator. Reheat the grits in a saucepan over low heat, adding broth or milk if needed. Reheat the shrimp separately to avoid overcooking.