Go Back

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.
Print Recipe Pin Recipe

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.