Description
Experience the comforting flavors of the South with this Authentic Southern Shrimp and Grits recipe. Creamy stone-ground grits cooked in savory chicken broth, enriched with sharp cheddar cheese and butter, paired with succulent shrimp sautéed in a flavorful blend of spices, onion, and garlic. Garnished with fresh green onions and parsley for a perfect balance of richness and freshness. Ready in just 30 minutes, this classic dish is ideal for a satisfying and hearty meal.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 3 tablespoons butter (divided)
- 1 cup sharp cheddar cheese, grated
Shrimp and Seasoning
- 1 lb fresh shrimp, peeled and deveined
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish
- Green onions, sliced
- Fresh parsley, chopped
Instructions
- Cook 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, cover, and simmer gently for 20 to 25 minutes, stirring occasionally until the grits are creamy and tender.
- Add Butter and Cheese: Once the grits have thickened, stir in 2 tablespoons of butter and 1 cup grated sharp cheddar cheese. Continue stirring until the butter and cheese have fully melted and incorporated into the grits for a rich, creamy texture.
- Sauté Onion and Garlic: While the grits are cooking, heat the remaining 1 tablespoon of butter in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3 to 4 minutes.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet with the onion and garlic. Season with smoked paprika, cayenne pepper, salt, and black pepper. Cook the shrimp for 3 to 4 minutes, stirring occasionally, until they turn pink and opaque, indicating they are fully cooked.
- Plate and Garnish: Spoon the creamy grits onto individual plates. Top each serving with the sautéed shrimp mixture. Garnish generously with sliced green onions and freshly chopped parsley for a burst of color and fresh flavor. Serve immediately while hot.
Notes
- Stone-ground grits give the best texture and flavor, but quick or instant grits can be used in a pinch—adjust cooking times accordingly.
- Adjust the level of cayenne pepper to control the spiciness of the dish.
- Use fresh shrimp for the best taste; frozen shrimp can be used but thaw completely before cooking.
- For extra creaminess, add a splash of heavy cream or milk when stirring in the butter and cheese into the grits.
- Grits can thicken as they cool; stir in a little extra broth or water if reheating.
