Shrimp and grits is a Southern classic that balances creamy, buttery grits with savory, spiced shrimp. This dish is perfect for breakfast, brunch, or dinner and is as comforting as it is flavorful. Easy to make yet elegant enough to impress guests, this recipe captures the essence of Southern cooking in every bite.
Equipment:
- Large saucepan
- Whisk
- Large skillet
- Spatula or tongs
- Measuring cups and spoons
Ingredients:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 teaspoon salt
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil or butter
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- ½ cup diced andouille sausage or bacon (optional, for added flavor)
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
- Cook the Grits:
- Bring the water or chicken broth to a boil in a large saucepan. Add the salt.
- Gradually whisk in the grits to prevent clumping. Reduce the heat to low and simmer, stirring frequently, for about 20–25 minutes or until thickened.
- Stir in the heavy cream, cheddar cheese, and butter until smooth and creamy. Keep warm.
- Prepare the Shrimp:
- Toss the shrimp with paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
- Heat olive oil or butter in a large skillet over medium heat. If using andouille sausage or bacon, cook until browned and remove with a slotted spoon.
- Add the shrimp to the skillet and cook for 2–3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2–3 minutes.
- Combine and Serve:
- Return the shrimp (and sausage or bacon, if used) to the skillet and toss to coat in the sauce.
- Spoon the creamy grits onto plates or bowls and top with the shrimp mixture. Drizzle any remaining sauce over the top.
- Garnish with fresh parsley and serve immediately.
Tips:
- For ultra-creamy grits, substitute milk for part of the water or broth.
- Add a dash of hot sauce to the shrimp for extra spice.
- Use fresh, wild-caught shrimp for the best flavor.
Shrimp and grits is a dish that celebrates bold flavors and comforting textures. Whether you’re indulging in it for breakfast, brunch, or dinner, this recipe is sure to become a household favorite. Enjoy a taste of the South right at home!
Shrimp and Grits Recipe
Dive into the rich and comforting flavors of the South with this shrimp and grits recipe. Creamy, cheesy grits paired with perfectly seasoned shrimp make for a classic dish that’s both hearty and satisfying.
Equipment
- Large saucepan
- Whisk
- Large skillet
- Spatula or tongs
- Measuring cups and spoons
Ingredients
- For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 teaspoon salt
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 2 tablespoons olive oil or butter
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional, for heat
- Salt and pepper to taste
- ½ cup diced andouille sausage or bacon optional, for added flavor
- 2 cloves garlic minced
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the Grits:
- Bring the water or chicken broth to a boil in a large saucepan. Add the salt.
- Gradually whisk in the grits to prevent clumping. Reduce the heat to low and simmer, stirring frequently, for about 20–25 minutes or until thickened.
- Stir in the heavy cream, cheddar cheese, and butter until smooth and creamy. Keep warm.
- Prepare the Shrimp:
- Toss the shrimp with paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
- Heat olive oil or butter in a large skillet over medium heat. If using andouille sausage or bacon, cook until browned and remove with a slotted spoon.
- Add the shrimp to the skillet and cook for 2–3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2–3 minutes.
- Combine and Serve:
- Return the shrimp (and sausage or bacon, if used) to the skillet and toss to coat in the sauce.
- Spoon the creamy grits onto plates or bowls and top with the shrimp mixture. Drizzle any remaining sauce over the top.
- Garnish with fresh parsley and serve immediately.
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