Shrimp And Grits
This easy Shrimp And Grits Recipe brings together tender shrimp and creamy grits in a bowl of pure Southern comfort—perfect for breakfast, brunch, or a cozy dinner.
Ingredients
- 1 cup stone-ground grits or quick-cook for 10-minute prep; Anson Mills recommended
- 4 cups low-sodium chicken broth or half broth/half milk for creaminess
- 1 pound large shrimp peeled and deveined (fresh or thawed frozen; wild-caught if possible)
- 3 tablespoons unsalted butter divided
- 2 cloves garlic minced (sub with garlic powder in a pinch)
- 1 small onion finely chopped
- 1 teaspoon smoked paprika or sweet paprika + a pinch of cayenne
- 1/2 teaspoon Cajun seasoning adjust to taste
- 1/4 teaspoon black pepper
- 1/3 cup shredded sharp cheddar cheese optional, for extra creaminess
- 2 tablespoons chopped fresh parsley flat-leaf works best
- 1 tablespoon lemon juice brightens flavors
Instructions
- Bring broth to a boil in a medium saucepan. Whisk in grits, cover and simmer until thick. Stir occasionally to prevent lumps.1 cup stone-ground grits, 4 cups low-sodium chicken broth
- Melt butter in a skillet over medium heat. Saute onions and garlic until translucent. Add paprika, Cajun seasoning, and pepper. Cook shrimp until pink and opaque.1 pound large shrimp, 3 tablespoons unsalted butter, 2 cloves garlic, 1 small onion, 1 teaspoon smoked paprika, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon black pepper
- Stir cheese and parsley into cooked grits. Season with salt. Spoon grits onto plates, top with shrimp and pan juices. Finish with lemon juice.1/3 cup shredded sharp cheddar cheese, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice
Notes
I found that seasoning the shrimp right before they hit the pan prevents them from sitting in salt and getting watery. Adjust Cajun seasoning to taste.
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