Shrimp and Grits

A comforting Southern classic that combines succulent shrimp with creamy, buttery grits for a mouthwatering experience.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Southern

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

For the Grits

1 cup Stone-ground grits Choose high-quality grits for a creamy texture.
2 tablespoons Unsalted butter Adds richness and flavor.
2 cups Milk or cream Use whole milk for creaminess, or substitute with almond milk.
1 cup Cheddar cheese Sharp cheddar enhances the flavor profile.

For the Shrimp

1 pound Fresh shrimp Opt for large, peeled shrimp.
2 cloves Garlic Freshly minced garlic brings depth.
1 teaspoon Paprika Adds mild smokiness.
2 tablespoons Lemon juice Brightens the dish.

For the Garnish

2 tablespoons Chopped green onions Provides a pop of color and crunch.
1/4 cup Bacon bits Crispy bacon adds saltiness and texture.

Method

Prepare the Grits

In a medium pot, bring water to a boil. Add grits and stir gently. Reduce heat, cover, and cook for about 20-25 minutes until creamy and thick.

Season the Grits

Once cooked, add butter, cheese, salt, and pepper to the grits. Stir until everything is melted and well combined.

Sauté the Shrimp

In a large skillet over medium-high heat, melt butter. Add shrimp seasoned with salt and pepper, cooking for 2-3 minutes until they turn pink and opaque.

Add Flavor

Toss in minced garlic and cook for another minute until fragrant.

Make the Sauce

Pour in chicken broth and lemon juice into the skillet with shrimp. Let it simmer for 3-4 minutes until slightly thickened.

Serve Together

Spoon the creamy grits onto plates or bowls, then top generously with the savory shrimp mixture.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Garnish with chopped green onions or fresh parsley for a pop of color.

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