Description
Easy Shrimp and Grits is a classic Southern dish featuring creamy, cheesy stone-ground grits topped with perfectly sautéed spiced shrimp. Ready in just 30 minutes, this comforting and flavorful recipe balances the richness of cheddar and butter with the bold spices on the shrimp, making it a perfect meal for any day of the week.
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
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Prepare Grits: In a medium saucepan, bring 2 cups of water and 2 cups of milk to a gentle boil to create a rich base for the grits.
- Cook Grits: Slowly whisk in 1 cup of stone-ground grits to avoid lumps. Reduce the heat to low and let simmer, stirring often for 20-25 minutes until the grits are thick and creamy.
- Add Butter and Cheese: Stir in 1 tablespoon of butter and 1 cup of shredded sharp cheddar cheese until fully melted and smooth. Cover the saucepan and keep warm.
- Prepare Shrimp: In a bowl, combine 1 pound of peeled and deveined large shrimp with 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
- Cook Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until they turn opaque and have a slight sear.
- Serve: Spoon the warm grits into bowls, top with the cooked shrimp and any pan juices from the skillet, then garnish with 1 tablespoon chopped parsley.
Notes
- Stone-ground grits provide the best texture and flavor but instant grits can be used for a quicker preparation with less creaminess.
- Adjust cayenne pepper to taste if you prefer less or more heat.
- For extra richness, substitute half the water with chicken broth or add a splash of heavy cream to the grits.
- Ensure shrimp are cooked just until opaque to keep them tender and juicy.
- Leftover grits can be refrigerated and reheated with a little milk to restore creaminess.
