Description
This Authentic Southern Shrimp and Grits recipe delivers a creamy, cheesy base of stone-ground grits topped with perfectly sautéed, spiced shrimp. It’s a classic comfort dish from the American South, combining rich flavors of sharp cheddar, smoky paprika, and fresh herbs for a hearty meal that’s ready in just 30 minutes.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons butter
Shrimp
- 1 lb fresh shrimp, peeled and deveined
- 1 tablespoon butter
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish
- Green onions, chopped
- Parsley, chopped
Instructions
- Cook the grits: In a medium pot, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits to prevent lumps. Reduce the heat to low and let it simmer gently for 20-25 minutes, stirring occasionally, until the grits become creamy and tender. Stir in 2 tablespoons of butter and the grated sharp cheddar cheese until fully melted and well combined.
- Prepare the shrimp: While the grits are cooking, heat 1 tablespoon of butter in a skillet over medium heat. Add the finely chopped onion and minced garlic; sauté until translucent and aromatic, about 3-4 minutes. Add the peeled and deveined shrimp to the skillet, and season them with smoked paprika, cayenne pepper, salt, and black pepper. Cook the shrimp until they turn pink and opaque, approximately 3-4 minutes, stirring occasionally to cook evenly.
- Assemble and serve: Spoon the creamy cheddar grits onto serving plates. Top each portion with the sautéed shrimp. Garnish with freshly chopped green onions and parsley to add a burst of color and freshness. Serve immediately for the best flavor and texture.
Notes
- Stone-ground grits take longer to cook than instant grits but provide a superior texture and flavor.
- Adjust the amount of cayenne pepper according to your spice preference.
- You can use chicken stock instead of broth for a richer taste.
- For a creamier result, you can stir in a splash of cream or milk at the end of cooking the grits.
- Shrimp can be substituted with scallops or crab for variation.
