Description
Authentic Southern Shrimp and Grits is a classic, comforting dish featuring creamy stone-ground grits cooked in chicken broth, topped with sautéed seasoned shrimp. This recipe balances rich cheese and butter flavors with smoky and spicy notes, garnished with fresh green onions and parsley for a burst of color and freshness.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 3 tablespoons butter (divided)
- 1 cup sharp cheddar cheese, grated
Shrimp and Seasoning
- 1 lb fresh shrimp, peeled and deveined
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- Spices: 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt to taste, black pepper to taste
Garnish
- Green onions, sliced
- 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 heat to low and simmer gently for 20-25 minutes, stirring occasionally until the grits are creamy and tender. Stir in 2 tablespoons of butter and the grated sharp cheddar cheese, continuing to stir until fully melted and combined.
- Sauté Shrimp: While the grits cook, heat the remaining 1 tablespoon of butter in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3 minutes. Add the peeled and deveined shrimp to the skillet, seasoning with smoked paprika, cayenne pepper, salt, and black pepper. Cook the shrimp for 3-4 minutes or until they turn pink and opaque, stirring occasionally to cook evenly.
- Assemble and Serve: Spoon the creamy cheese grits onto serving plates. Top generously with the sautéed, seasoned shrimp mixture. Garnish with sliced green onions and fresh chopped parsley for added flavor and color. Serve immediately while hot.
Notes
- For a thicker consistency, reduce the broth quantity slightly or cook the grits longer.
- Adjust cayenne pepper quantity to control spiciness according to preference.
- Stone-ground grits yield the best texture, but quick grits can be used with adjusted cooking time.
- Use fresh shrimp for optimal flavor; frozen thawed shrimp are an acceptable substitute.
- Leftover grits can be refrigerated and reheated with a splash of broth to restore creaminess.
