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Lowcountry Shrimp and Grits

A creamy, flavorful Southern classic combining succulent shrimp with rich sauce and creamy grits, perfect for any mealtime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

Grits
  • 1 cup grits (preferably stone-ground)
  • 4 cups water or chicken broth Use broth for added flavor.
Shrimp and Sauce
  • 1 pound fresh shrimp, peeled and deveined Use fresh shrimp for the best flavor.
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 4 tablespoons butter Divided into 2 tablespoons for cooking.
  • 1 teaspoon Cajun seasoning Adjust according to taste.
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Method
 

Preparation of Grits
  1. In a pot, bring 4 cups of water or chicken broth to a boil. Slowly whisk in the grits, reduce the heat, and let it simmer for about 15-20 minutes. Stir occasionally to prevent lumps.
  2. Once they're thick and creamy, remove from heat and stir in 2 tablespoons of butter, salt, and pepper to taste.
Cooking the Shrimp
  1. While the grits are simmering, melt 2 tablespoons of butter in a skillet over medium heat.
  2. Add the chopped onion and cook until translucent. Stir in the garlic, cooking for an additional minute before adding the shrimp.
  3. Add Cajun seasoning to the skillet with shrimp, stirring until well coated.
  4. Then, pour in the heavy cream and let it simmer on low for about 5 minutes, allowing the flavors to meld together.
Serving
  1. Once the shrimp is cooked through, serve it over a generous helping of creamy grits.
  2. Garnish with fresh parsley or chives for a pop of color and flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals, adding a splash of water or milk to restore creaminess. If freezing, separate the shrimp and grits; they can last in the freezer for up to 2 months.