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
Scale
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.
