Shrimp and Grits

Introduction

The kitchen smells like browned butter and garlic, and my old skillet softly hisses — that first whiff always brings me home. Today I’m sharing my take on Ruth’s Chris Shrimp and Grits, a recipe I’ve made for friends and family for years. This always takes me back to Sunday dinners. If you like rich seafood dinners, I also love a simple crab and shrimp bisque that plays well alongside this dish.

Why You’ll Love This

• Creamy, stone-ground grits that feel like velvet.
• Quick shrimp sear in minutes for fast weeknight dinners.
• Rich, buttery sauce with a bright hit of lemon.
• Kid-friendly texture but grown-up flavor.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Skill level: Easy / Medium
• Taste: savory + buttery with a lemon brightness

You’ll feel confident making this; the steps are forgiving and very tasty.

Ingredients You’ll Need

• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1 cup shredded sharp white cheddar
• Salt to taste
• White or black pepper to taste
• 1 lb large shrimp, peeled and deveined
• Salt and black pepper to taste (for shrimp)
• 1/2 tsp smoked paprika
• 1/2 tsp Cajun seasoning
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth (for sauce)
• 1/4 cup heavy cream (for sauce)
• 1 tbsp lemon juice
• Optional: pinch of cayenne or red pepper flakes
• Optional garnish: chopped parsley or green onions

Chef notes:

• Fresh garlic = bigger flavor
• Stone-ground grits = best texture
• Unsalted butter helps control salt
• Use sharp cheddar for real bite

How to Make It

1. First, bring 4 cups chicken broth to a boil in a medium pot.
2. Then, slowly whisk in 1 cup stone-ground grits so no lumps form.
3. Reduce to low and simmer, stirring often, until thick and creamy, about 20–25 minutes; you’ll see the grains swell and the mix will cling to the spoon.
4. Next, stir in 1 cup heavy cream, 4 tbsp unsalted butter, and 1 cup shredded sharp white cheddar. Season with salt and pepper, then keep warm on very low.
5. Meanwhile, season 1 lb shrimp with salt, black pepper, 1/2 tsp smoked paprika, and 1/2 tsp Cajun seasoning; toss to coat.
6. Heat 1 tbsp olive oil in a skillet over medium-high. Add the shrimp in a single layer; you should hear a bright sizzle. Cook 2–3 minutes per side until pink with golden edges, then remove and set aside.
7. In the same skillet, melt 2 tbsp butter. Add 3 cloves minced garlic and sauté 30–60 seconds until fragrant but not browned.
8. Then add 1/2 cup chicken broth, 1/4 cup heavy cream, and 1 tbsp lemon juice. Stir and simmer until the sauce thickens slightly and coats the spoon. Taste and adjust salt.
9. Return the shrimp to the skillet and toss to coat in the sauce. Warm through for a minute. You want the shrimp just cooked, not rubbery.
10. Finally, spoon the grits onto plates, top with shrimp and spoon sauce over. Garnish with a pinch of cayenne and chopped parsley or green onions if you like.

If you enjoy small plates, try pairing with crab and shrimp cakes for a seafood spread.

Kitchen Tips (From My Kitchen)

1. Time-saver: Make the grits while you peel shrimp to use time efficiently.
2. Common mistake + fix: Overcooking grits makes them gluey — cook low and stir gently.
3. Variation: Add chopped bacon or swap smoked paprika for smoked chipotle; see a baked version like crab and shrimp casserole for ideas.
4. Helpful tool: A cast iron skillet is useful for shrimp and grits because it helps the shrimp cook evenly and build a rich, savory flavor in the pan. See this cast iron skillet on Amazon.

Serving Ideas

• Weeknight comfort: Serve with a simple green salad and crusty bread.
• Brunch twist: Top with a fried egg and a sprinkle of green onions.
• Special dinner: Plate with roasted asparagus and a lemon wedge.
• Holiday side: Make extra grits and spoon shrimp on top for guests; try this with a side like crab and shrimp casserole.
• Garnish: Parsley or green onions and a tiny pinch of cayenne.

Storing & Leftovers

• Fridge: Store shrimp and sauce separately from grits for up to 3 days.
• Freezer: Freeze grits only (in an airtight container) for up to 1 month.
• Reheat: Gently reheat grits with a splash of cream; warm shrimp in the sauce just until hot.
  
  Leftover idea: Make a shrimp-and-grits bowl with sautéed greens and a fried egg.

FAQs

Q: Can I make this ahead?
A: Yes. Make grits and sauce separately; reheat gently and finish with fresh lemon before serving.

Q: Can I substitute polenta for stone-ground grits?
A: You can, but texture changes; stone-ground grits give the creamier, traditional mouthfeel.

Q: How do I know the shrimp are done?
A: Shrimp curl into a loose “C” and turn opaque pink; stop cooking immediately.

Q: Can I freeze the whole dish?
A: I don’t recommend freezing cooked shrimp in sauce; textures suffer. Freeze grits alone if needed.

Final Thoughts

This dish has warmth and simplicity that comforts a room. Try it, tweak the spice level, and make it your own. I hope the buttery grits and bright, garlicky sauce bring you the same cozy weekend feeling they bring me — enjoy Ruth’s Chris Shrimp and Grits.

Conclusion

For a tangy twist, explore a Cajun gastrique variation in this recipe: Shrimp and Grits with a Cajun Gastrique – Frugal Hausfrau.
To learn more about seafood features that inspired this dish, read the restaurant perspective here: Spotlight: Seafood at Ruth’s Chris.

Shrimp and Grits

A creamy, buttery Southern comfort dish featuring stone-ground grits and quick-seared shrimp in a rich garlic sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Southern

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Grits

• 1 cup stone-ground grits Best texture with stone-ground.
• 4 cups chicken broth Used for cooking the grits.
• 1 cup heavy cream
• 4 tbsp unsalted butter Helps control salt.
• 1 cup shredded sharp white cheddar For real bite in flavor.
• to taste Salt
• to taste White or black pepper

For the Shrimp

• 1 lb large shrimp, peeled and deveined Season with additional salt and black pepper.
• to taste Salt and black pepper For shrimp seasoning.
• 1/2 tsp smoked paprika
• 1/2 tsp Cajun seasoning
• 1 tbsp olive oil For cooking shrimp.
• 2 tbsp butter To add flavor to the garlic sauce.
• 3 cloves garlic, minced Fresh garlic enhances flavor.
• 1/2 cup chicken broth (for sauce)
• 1/4 cup heavy cream (for sauce)
• 1 tbsp lemon juice
• pinch cayenne or red pepper flakes Optional for heat.
• to taste chopped parsley or green onions Optional garnish.

Method

 

Preparation of Grits

1. Bring 4 cups chicken broth to a boil in a medium pot.
2. Slowly whisk in 1 cup stone-ground grits so no lumps form.
3. Reduce to low and simmer, stirring often, until thick and creamy, about 20–25 minutes.
4. Stir in 1 cup heavy cream, 4 tbsp unsalted butter, and 1 cup shredded sharp white cheddar. Season with salt and pepper, then keep warm on very low.

Cooking Shrimp

1. Season 1 lb shrimp with salt, black pepper, 1/2 tsp smoked paprika, and 1/2 tsp Cajun seasoning; toss to coat.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add the shrimp in a single layer; cook 2–3 minutes per side until pink with golden edges, then remove and set aside.

Making the Sauce

1. In the same skillet, melt 2 tbsp butter. Add minced garlic and sauté 30–60 seconds until fragrant but not browned.
2. Add 1/2 cup chicken broth, 1/4 cup heavy cream, and 1 tbsp lemon juice. Stir and simmer until the sauce thickens slightly and coats the spoon.
3. Taste and adjust salt.
4. Return the shrimp to the skillet and toss to coat in the sauce. Warm through for a minute.

Serving

1. Spoon the grits onto plates, top with shrimp and spoon sauce over.
2. Garnish with a pinch of cayenne and chopped parsley or green onions if desired.

Notes

Fresh garlic enhances flavor, and stone-ground grits provide the best texture.