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Shrimp and Grits

Delicious Shrimp and Grits: A Comforting Southern Classic

Experience the comforting flavors of Shrimp and Grits, a classic Southern dish that delights the senses.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grits
  • 1 cup Stone-Ground Grits Essential for that creamy texture.
  • 4 cups Chicken Broth Can substitute with vegetable broth.
  • 1 cup Heavy Cream Adds luxurious creaminess.
  • 4 tablespoons Unsalted Butter Enhances richness.
  • 1 cup Shredded Sharp White Cheddar Provides delicious tang.
  • Salt & White/Black Pepper Essential for seasoning.
For the Shrimp
  • 1 pound Large Shrimp (peeled and deveined) The star of this dish.
  • 1 tablespoon Smoked Paprika Infuses shrimp with smoky goodness.
  • 1 tablespoon Cajun Seasoning Adjust according to heat preference.
  • 1 tablespoon Olive Oil Used to sear shrimp.
  • 2 cloves Garlic (minced) Adds depth to the sauce.
  • 1 tablespoon Lemon Juice Brightens the dish.
  • Pinch of Cayenne/Red Pepper Flakes Optional for a bit of heat.
  • Chopped Parsley/Green Onions Fresh garnish.

Equipment

  • Large saucepan
  • Skillet
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Bring 4 cups of chicken broth to a rolling boil in a large saucepan over medium-high heat.
  2. Gradually whisk in 1 cup of stone-ground grits to the simmering chicken broth and stir continuously for 20 to 25 minutes.
  3. Remove the pan from heat, stir in 1 cup of heavy cream, 4 tablespoons of unsalted butter, and 1 cup of shredded sharp white cheddar cheese.
  4. Season 1 pound of shrimp with salt, pepper, smoked paprika, and Cajun seasoning. Heat 1 tablespoon of olive oil in a skillet.
  5. Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes on each side.
  6. In the same skillet, melt 2 tablespoons of butter and add 2 cloves of minced garlic, then pour in the reserved broth and shrimp juices.
  7. Return the seared shrimp to the skillet and toss to coat in the sauce, heating again for 1-2 minutes.
  8. Serve by spooning grits into bowls, topping with shrimp and sauce, and garnishing with parsley or green onions.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 55gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 300mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 400mgIron: 2mg

Notes

Use freshly stone-ground grits for maximum creaminess. Store leftovers in an airtight container for up to 3 days.

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