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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
