Shrimp & Grits with Garlic Butter Recipe

Introduction

Savor the comforting flavors of creamy grits topped with succulent garlic butter shrimp. This classic Southern dish combines cheesy, tender grits with perfectly seasoned shrimp for a meal that’s both satisfying and elegant.

Ingredients

• 1 cup stone-ground grits
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt (for grits)
• 1/4 teaspoon black pepper (for grits)
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon kosher salt (for shrimp)
• 1/4 teaspoon black pepper (for shrimp)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter (for garlic sauce)
• 4 cloves garlic, minced
• 1/4 cup scallions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Juice of 1/2 lemon

Instructions

1. Step 1: Bring the chicken broth and whole milk to a boil in a medium saucepan. Gradually whisk in the stone-ground grits, then reduce the heat to low. Cover and simmer, stirring occasionally, for 20 to 25 minutes until the grits are creamy and thickened.
2. Step 2: Stir shredded cheddar cheese, 2 tablespoons butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper into the cooked grits. Adjust the seasoning as needed and keep warm.
3. Step 3: In a small bowl, combine smoked paprika, optional cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss the peeled and deveined shrimp in this seasoning mixture to coat evenly.
4. Step 4: Heat olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
5. Step 5: In the same skillet, melt 4 tablespoons butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the sliced scallions and cook for another minute.
6. Step 6: Return the cooked shrimp to the skillet. Add chopped parsley and lemon juice, tossing everything gently to coat the shrimp evenly in the garlic butter sauce. Remove from heat.
7. Step 7: To serve, ladle the creamy grits into bowls and top with the garlic butter shrimp. Garnish with extra scallions and parsley if desired.

Tips & Variations

• For extra creaminess, stir in a splash of heavy cream or more butter to the grits before serving.
• Swap sharp cheddar for smoked gouda or pepper jack cheese for a different flavor profile.
• Use frozen shrimp if fresh isn’t available—just thaw thoroughly and pat dry before cooking.
• If you prefer a milder dish, omit the cayenne pepper or reduce the smoked paprika.

Storage

Store leftover shrimp and grits separately in airtight containers in the refrigerator for up to 2 days. Reheat grits gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess. Reheat shrimp quickly in a skillet over low heat to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as your chicken broth and seasonings don’t contain gluten additives. Always check labels to be sure.

What can I serve with shrimp and grits?

This dish pairs well with a simple green salad or steamed vegetables to balance the richness of the grits and shrimp.

Shrimp & Grits with Garlic Butter Recipe

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★★★★★

4.6 from 97 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A comforting and flavorful Shrimp & Grits recipe featuring creamy stone-ground grits cooked in chicken broth and milk, topped with juicy sautéed shrimp in a savory garlic butter sauce accented with smoked paprika, fresh scallions, parsley, and a hint of lemon juice.

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Ingredients

Scale 1x2x3x

Grits

• 1 cup stone-ground grits
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Shrimp

• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Garlic Butter Sauce

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup scallions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Juice of 1/2 lemon

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Instructions

1. Prepare Grits Base: Bring the low-sodium chicken broth and whole milk to a boil in a medium saucepan. Gradually whisk in the stone-ground grits to prevent lumps. Reduce the heat to low, cover, and let the grits simmer, stirring occasionally, for 20 to 25 minutes until they become creamy and thickened.
2. Finish Grits: Stir in the shredded sharp cheddar cheese, unsalted butter, kosher salt, and black pepper into the cooked grits. Adjust seasoning if needed. Keep the grits warm while you prepare the shrimp.
3. Season Shrimp: In a bowl, combine smoked paprika, optional cayenne pepper, kosher salt, and black pepper. Toss the peeled and deveined shrimp in this seasoning mixture ensuring they are evenly coated.
4. Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook them for about 1 to 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
5. Prepare Garlic Butter: Using the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the thinly sliced scallions and cook for another 1 minute to soften them.
6. Combine Shrimp and Sauce: Return the cooked shrimp to the skillet. Add the chopped fresh parsley and lemon juice. Toss everything together to coat the shrimp evenly in the garlic butter sauce. Remove from heat.
7. Assemble Dish: Ladle the creamy grits into serving bowls. Top each serving with the garlic butter shrimp and sauce. Garnish with extra scallions and parsley if desired. Serve immediately.

Notes

• You can adjust the cayenne pepper amount or omit it to control the spice level.
• Using stone-ground grits provides a creamier texture compared to quick or instant grits.
• For a richer flavor, substitute whole milk with half-and-half or cream if desired.
• Ensure shrimp are cooked just until opaque to avoid toughness.
• Leftover grits can be refrigerated and reheated gently with a splash of milk or broth.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern American

Keywords: Shrimp and Grits, Garlic Butter Shrimp, Southern Comfort Food, Creamy Grits, Easy Dinner Recipe