Go Back
–+ servings
Shrimp and Grits

Creamy Shrimp and Grits That Will Warm Your Soul

Indulge in Shrimp and Grits, a comforting Southern dish that combines creamy grits with smoky shrimp for a delightful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grits
  • 1 cup stone-ground grits Freshly stone-ground yields the best results.
  • 4 cups chicken broth Consider using gluten-free broth for a gluten-free version.
  • 1 cup heavy cream Enhances creaminess in the grits.
  • 4 tablespoons unsalted butter Adds richness and helps control saltiness.
  • 1 cup shredded sharp white cheddar Contributes tang and body to the grits.
For the Shrimp
  • 1 pound large shrimp, peeled and deveined Season with salt and pepper.
  • 1 teaspoon smoked paprika Adds depth and a smoky kick.
  • 1 teaspoon Cajun seasoning Provides a spicy, flavorful twist.
  • 1 tablespoon olive oil Used for searing the shrimp.
  • 2 cloves garlic, minced For an aromatic base in the sauce.
  • 1 tablespoon lemon juice Brightens the flavor of the sauce.
  • optional cayenne/red pepper flakes For additional heat.
For Garnish
  • to taste chopped parsley or green onions Adds a fresh finish and vibrant color.

Equipment

  • Heavy pot
  • large skillet

Method
 

Step‑by‑Step Instructions for Shrimp and Grits
  1. In a heavy pot, bring 4 cups of chicken broth to a rolling boil over medium-high heat. Gradually whisk in 1 cup of stone-ground grits and reduce heat to a simmer for about 20-25 minutes.
  2. Stir in 1 cup of heavy cream, 4 tablespoons of unsalted butter, and 1 cup of shredded sharp white cheddar cheese. Season with salt and pepper.
  3. Season 1 pound of shrimp with salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of Cajun seasoning.
  4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear seasoned shrimp for 2-3 minutes on each side until pink and golden.
  5. Lower heat and melt 2 tablespoons of unsalted butter. Sauté 2 minced garlic cloves for about 1 minute. Add ½ cup of chicken broth, ¼ cup of heavy cream, and 1 tablespoon of lemon juice.
  6. Add shrimp back to the skillet and cook in the garlic cream sauce for an additional minute.
  7. Plate creamy grits, top with sautéed shrimp, drizzle with sauce, and garnish with parsley or green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Choose fresh shrimp and stone-ground grits for best results. Save leftover broth to adjust the grits' consistency if needed.

Tried this recipe?

Let us know how it was!