Description
Experience the classic flavors of the South with this Authentic Southern Shrimp and Grits recipe. Creamy stone-ground grits cooked in savory chicken broth are layered with butter and sharp cheddar cheese, topped with tender, spiced shrimp sautéed with onions and garlic. Garnished with fresh green onions and parsley, this dish captures a comforting, flavorful Southern staple perfect for any meal.
Ingredients
Scale
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 3 tablespoons butter (divided)
- 1 cup sharp cheddar cheese, grated
Shrimp
- 1 lb fresh shrimp, peeled and deveined
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
Spices
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Garnish
- Chopped green onions
- Fresh parsley
Instructions
- Cook the grits: In a medium pot, bring 4 cups of chicken broth to a boil. Gradually whisk in 1 cup of stone-ground grits to prevent lumps. Reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally, until the grits are creamy and tender. Stir in 2 tablespoons of butter and 1 cup of grated sharp cheddar cheese until fully melted and combined.
- Sauté shrimp and aromatics: In a skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the finely chopped 1/2 cup onion and 3 minced garlic cloves, sautéing until translucent and fragrant, about 3-4 minutes. Add 1 lb of peeled and deveined fresh shrimp to the skillet. Season with 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Cook shrimp until they turn pink and opaque, about 3-4 minutes.
- Serve: Spoon the creamy grits onto plates and top generously with the sautéed shrimp mixture. Garnish with chopped green onions and fresh parsley for a burst of color and fresh flavor. Serve immediately.
Notes
- Use stone-ground grits for the best creamy texture and authentic flavor.
- Adjust the cayenne pepper to control the heat level to your preference.
- For extra richness, you can substitute part of the chicken broth with milk or cream when cooking grits.
- Fresh shrimp is preferred but frozen shrimp can be used; just thaw thoroughly before cooking.
- Grits can thicken as they sit, so add a splash of broth when reheating if needed.
