Description
This Easy Shrimp and Grits recipe combines creamy, cheesy stone-ground grits with perfectly seasoned sautéed shrimp for a comforting and flavorful Southern classic that’s ready in just 30 minutes.
Ingredients
Scale
Grits
- 2 cups water
- 2 cups milk
- 1 cup stone-ground grits
- 1 tablespoon butter
- 1 cup shredded sharp cheddar cheese
Shrimp
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Boil liquids: In a medium saucepan, bring water and milk to a gentle boil to prepare the base for the grits.
- Cook grits: Slowly whisk in the stone-ground grits, then reduce heat to a simmer and cook for 20-25 minutes, stirring often to prevent sticking and to achieve creamy texture.
- Add butter and cheese: Stir in butter and shredded sharp cheddar cheese until melted and smooth. Cover the pot to keep warm while preparing the shrimp.
- Season shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, paprika, cayenne pepper, salt, and black pepper to evenly coat the shrimp with the spices.
- Cook shrimp: Heat a skillet over medium-high heat and cook the shrimp for 1-2 minutes per side until they turn opaque and are cooked through.
- Serve: Spoon the creamy grits into serving bowls, top with the sautéed shrimp and any pan juices from the skillet. Garnish with chopped parsley for freshness and color.
Notes
- Use stone-ground grits for the best texture and flavor; quick grits will cook faster but may not be as creamy.
- Adjust the cayenne pepper amount to control the heat level to your preference.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- You can substitute sharp cheddar with other cheeses like Monterey Jack or smoked gouda for different flavor profiles.
- For a dairy-free version, use plant-based milk and butter substitutes.
