Description
This Authentic Southern Shrimp and Grits recipe brings the rich and comforting flavors of the South directly to your table. Creamy stone-ground grits cooked in chicken broth are combined with sharp cheddar cheese and butter to create a luscious base, topped with perfectly sautéed shrimp seasoned with smoked paprika, cayenne, and garlic. Garnished with fresh green onions and parsley, this dish is a delightful, hearty meal perfect for breakfast, brunch, or dinner.
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, chopped
- 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 clumps. Reduce the heat to low and simmer gently for 20-25 minutes, stirring occasionally, until the grits become creamy and tender.
- Finish the Grits: Stir in 2 tablespoons of butter and 1 cup of grated sharp cheddar cheese into the cooked grits. Continue stirring until the butter and cheese are fully melted and incorporated, creating a rich and creamy texture.
- Sauté the Shrimp: In a skillet over medium heat, melt the remaining 1 tablespoon of butter. Add 1/2 cup of finely chopped onion and 3 minced garlic cloves, sautéing until the onion becomes translucent, about 2-3 minutes.
- Season and Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Season with 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Cook the shrimp, stirring occasionally, until they turn pink and opaque, approximately 3-4 minutes.
- Serve: Spoon the creamy cheddar grits onto plates and top with the sautéed shrimp mixture. Garnish with freshly chopped green onions and parsley for added flavor and a pop of color. Serve immediately while hot.
Notes
- For extra creaminess, you can substitute some of the chicken broth with milk or heavy cream when cooking the grits.
- Adjust the cayenne pepper to your preferred heat level or omit if you want a milder dish.
- Use fresh shrimp for the best flavor; frozen shrimp can be used but should be fully thawed and patted dry before cooking.
- Stone-ground grits take longer to cook than instant; be patient for the best texture and flavor.
- Leftover shrimp and grits can be stored separately in the refrigerator for up to 2 days and reheated gently.
