Description
This Easy Shrimp and Grits recipe combines creamy stone-ground grits with tender, flavorful sautéed shrimp seasoned with garlic, paprika, and cayenne. Ready in just 30 minutes, it’s a comforting Southern classic perfect for a quick dinner or special brunch.
Ingredients
Scale
Grits
- 2 cups water
- 2 cups milk
- 1 cup stone-ground grits
- 1 tablespoon butter
- 1 cup shredded sharp cheddar cheese
Shrimp
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Boil Liquids: In a medium saucepan, bring water and milk to a gentle boil to prepare the base for the grits.
- Cook Grits: Slowly whisk in the stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 20-25 minutes until the grits are thick and tender.
- Add Butter and Cheese: Stir in the butter and shredded sharp cheddar cheese until fully melted and the mixture is smooth. Cover and keep warm to maintain the creamy texture.
- Season Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, minced garlic, paprika, cayenne pepper, salt, and black pepper to evenly coat and infuse flavor.
- Sauté Shrimp: Heat a skillet over medium-high heat. Cook the shrimp for 1-2 minutes on each side until they turn opaque and are just cooked through, developing a slight sear.
- Assemble Dish: Spoon the creamy grits into serving bowls, top with the sautéed shrimp along with any pan juices from the skillet. Garnish with chopped parsley for freshness and color.
Notes
- Use stone-ground grits for the best creamy texture; quick or instant grits can make the dish less flavorful and powdery.
- Adjust cayenne pepper to taste depending on how spicy you prefer your shrimp.
- You can substitute sharp cheddar with smoked gouda or pepper jack for variation.
- Keep medium heat while cooking shrimp to avoid overcooking and making them rubbery.
- For extra richness, add a splash of heavy cream to the grits during cooking.
