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Delicious shrimp and grits served in a bowl with garnishes and herbs

Shrimp and Grits

A creamy, buttery Southern comfort dish featuring stone-ground grits and quick-seared shrimp in a rich garlic sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.