Description
This Authentic Southern Shrimp and Grits recipe showcases creamy, cheesy stone-ground grits topped with perfectly sautéed seasoned shrimp. A comforting and classic Southern dish ready in just 30 minutes, perfect for a satisfying breakfast, brunch, or dinner.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons butter
Shrimp and Seasoning
- 1 lb fresh shrimp, peeled and deveined
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped green onions
- 2 tablespoons chopped parsley
Instructions
- Cook the Grits: In a medium pot, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits to avoid lumps, then reduce the heat to low. Simmer gently for 20-25 minutes, stirring occasionally, until the grits become thick and creamy.
- Finish the Grits: Stir in 2 tablespoons of butter and the grated sharp cheddar cheese into the hot grits until fully melted and smooth. Keep warm.
- Sauté the Aromatics: In a skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the finely chopped onion and minced garlic, cooking until they become soft and translucent, about 3-4 minutes.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet with the onion and garlic. Season with smoked paprika, cayenne pepper, salt, and black pepper. Cook the shrimp for 3-4 minutes, stirring occasionally, until they turn pink and opaque.
- Assemble and Garnish: Spoon the creamy grits onto serving plates, top with the sautéed and seasoned shrimp, and garnish with chopped green onions and parsley. Serve immediately for best flavor and texture.
Notes
- For a spicier dish, increase the cayenne pepper slightly.
- You can substitute chicken broth with vegetable broth for a different flavor profile.
- Use freshly grated cheese for best melting and flavor.
- Stone-ground grits take longer to cook but yield a creamier texture than instant grits.
- Don’t overcook the shrimp to avoid a rubbery texture.
