If you’re craving comfort food with soul and a burst of southern charm, look no further than this Authentic Southern Shrimp and Grits Recipe. Rich, creamy grits paired with perfectly seasoned, tender shrimp create a mouthwatering dish that’s both satisfying and simple. It’s the kind of meal that feels like a warm hug, celebrating coastal flavors and traditional southern hospitality all on one plate.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in building its classic flavor profile. From the creamy texture of stone-ground grits to the spicy warmth of smoked paprika, these simple staples work together to create the magic of our Authentic Southern Shrimp and Grits Recipe.
- 1 cup stone-ground grits: The heart of the dish, offering a deliciously creamy base with a subtle corn flavor.
- 4 cups chicken broth: Adds depth and richness to the grits as they cook, far more flavorful than water.
- 1 lb fresh shrimp, peeled and deveined: Fresh shrimp provide sweetness and a tender bite that complements the grits perfectly.
- 1 cup sharp cheddar cheese, grated: Melts into the grits for a velvety texture and sharp tang.
- 3 tablespoons butter (divided): Adds creaminess to grits and richness to the shrimp sauté.
- 1/2 cup onion, finely chopped: Provides a savory sweetness that balances the spices.
- 3 cloves garlic, minced: Gives a robust aroma and depth of flavor to the shrimp.
- Spices: smoked paprika, cayenne pepper, salt, black pepper: Layer in warmth and a subtle kick without overpowering the dish.
- Garnish: green onions, parsley: Fresh, vibrant herbs that add a pop of color and brightness on top.
How to Make Authentic Southern Shrimp and Grits Recipe
Step 1: Cook the Creamy Grits
Start by bringing your chicken broth to a gentle boil in a medium pot. Slowly whisk in the stone-ground grits to avoid lumps. Lower the heat and let it simmer patiently for 20 to 25 minutes, stirring every so often to coax out that irresistibly creamy texture. Just before you finish, stir in two tablespoons of butter and all that sharp cheddar cheese—this is what transforms the grits into a luscious, cheesy blank canvas for the shrimp.
Step 2: Sauté the Flavorful Shrimp
While the grits cook, melt the remaining tablespoon of butter in a skillet over medium heat. Toss in the finely chopped onion and minced garlic, letting them soften and release their fragrant sweetness. Then, add the fresh shrimp and sprinkle generously with smoked paprika, cayenne, salt, and black pepper. Cook the shrimp about 3 to 4 minutes, until they turn pink and become perfectly opaque—this quick sizzle locks in their juiciness with just a hint of smoky heat.
Step 3: Combine and Serve
Now for the best part—ladle those creamy grits onto your plates and pile on the spicy shrimp on top. Finish with a sprinkle of fresh green onions and parsley to add a fresh, herbaceous touch. Each bite is a delightful balance of creamy, spicy, and savory goodness that really captures the essence of this Authentic Southern Shrimp and Grits Recipe.
How to Serve Authentic Southern Shrimp and Grits Recipe
Garnishes
Adding green onions and parsley is classic for a reason—they offer a burst of freshness and a bit of crunch that lifts the dish beautifully. You can also try a drizzle of hot sauce for an extra layer of heat or a squeeze of lemon for a tangy zing that brightens the flavors.
Side Dishes
This dish holds center stage, but pairing it with a crisp green salad or some buttery cornbread can round out the meal nicely. Slow-cooked collard greens or roasted asparagus also compliment the southern roots and keep your plate colorful and balanced.
Creative Ways to Present
For a special occasion, serve the shrimp and grits in individual shallow bowls or hollowed-out bread bowls for a rustic feel. Another idea is to layer the shrimp and creamy grits in clear glasses for a stunning layered appetizer. No matter the presentation, the rich flavors will shine through.
Make Ahead and Storage
Storing Leftovers
If you have any shrimp and grits left over (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 2 days. The grits may thicken as they cool, but don’t worry—you can easily reheat them to creamy perfection by stirring in a splash of milk or broth.
Freezing
Freezing shrimp and grits isn’t typically ideal because the texture of the grits can change when thawed. However, if needed, store them separately—freeze the cooked shrimp in airtight containers and the grits in freezer-safe bags for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
The best way to reheat your leftovers is on the stovetop over low heat. For the grits, add a little broth or milk as you warm them up to restore that creamy texture. For shrimp, warm them just until heated through to avoid rubberiness. Fresh garnishes on top can help revive the dish.
FAQs
Can I use instant grits instead of stone-ground grits?
While instant grits cook faster, they lack the creamy texture and slightly nutty flavor of stone-ground grits that make this recipe so special. For authentic results, stone-ground is worth the extra time.
What type of shrimp works best?
Fresh, wild-caught shrimp are ideal for the best flavor and texture, but peeled and deveined frozen shrimp can be used in a pinch—just be sure to thaw them properly before cooking.
How spicy is this dish?
The recipe uses smoked paprika and a touch of cayenne pepper to add warm, smoky heat without overwhelming the natural sweetness of the shrimp and creaminess of the grits. You can always adjust the cayenne to suit your spice preference.
Can I make this recipe dairy-free?
Yes! Swap the butter with olive oil or a vegan alternative, and use a dairy-free cheese or omit cheese entirely. The flavor will be slightly different, but it will still be delicious and creamy.
Is this dish suitable for breakfast?
Absolutely! Shrimp and grits are a beloved southern breakfast or brunch option, but they also shine as a hearty lunch or dinner. Serve it any time you want a comforting taste of the South.
Final Thoughts
There is nothing quite like a warm bowl of Authentic Southern Shrimp and Grits Recipe to bring a little southern comfort into your kitchen. With simple ingredients and straightforward steps, this dish delivers bold flavors and creamy textures that always satisfy cravings. So why not give it a try and add this southern classic to your regular recipe rotation? Your taste buds will thank you.
Print
Authentic Southern Shrimp and Grits Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Authentic Southern Shrimp and Grits recipe features creamy stone-ground grits cooked in savory chicken broth and topped with tender, spiced sautéed shrimp. Enhanced with sharp cheddar cheese and butter, this classic Southern dish is garnished with fresh green onions and parsley, delivering a hearty, flavorful meal perfect for any occasion.
Ingredients
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 1/2 tablespoons butter
- 1 cup sharp cheddar cheese, grated
Shrimp
- 1 lb fresh shrimp, peeled and deveined
- 1 1/2 tablespoons butter
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish
- Green onions, chopped
- Fresh parsley, chopped
Instructions
- Cook the Grits: In a medium pot, bring the chicken broth to a boil. Gradually whisk in the stone-ground grits to prevent lumps. Reduce the heat to low and let it simmer gently for 20-25 minutes, stirring occasionally until the grits are creamy and tender. Once cooked, stir in 1 1/2 tablespoons of butter and the grated sharp cheddar cheese until fully melted and smooth.
- Sauté Shrimp and Aromatics: In a skillet over medium heat, melt the remaining 1 1/2 tablespoons of butter. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant. Add the peeled and deveined shrimp to the skillet, seasoning with smoked paprika, cayenne pepper, salt, and black pepper. Cook the shrimp for about 3-4 minutes, or until they turn pink and are opaque, making sure not to overcook.
- Assemble and Serve: Spoon the creamy grits onto individual serving plates. Top with the sautéed shrimp and sprinkle with chopped green onions and fresh parsley for a vibrant, fresh finish. Serve immediately while warm.
Notes
- Stone-ground grits provide the best texture and flavor, but quick-cooking grits can be used with adjusted cooking time.
- Adjust the amount of cayenne pepper based on your preferred spice level.
- For a richer dish, add a splash of heavy cream to the grits when stirring in the cheese and butter.
- Leftover shrimp and grits can be refrigerated and reheated gently on the stovetop or microwave.
