Description
A quick, comforting Southern dish featuring creamy, cheesy grits topped with succulent shrimp in a rich garlic butter sauce. Ready in just 25 minutes, this one-pan wonder is perfect for busy weeknights.
Ingredients
Scale
- 1 cup (120g) stone-ground or quick-cooking grits
- 3 cups (720ml) water
- 1 cup (240ml) whole milk
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon (6g) kosher salt
- ½ cup (50g) sharp cheddar cheese, grated
- 1 pound (450g) large shrimp, peeled and deveined
- 3 tablespoons (45g) unsalted butter
- 6 cloves garlic, minced
- ½ cup (120ml) low-sodium chicken broth
- ¼ cup (60ml) heavy cream
- 1 tablespoon (15ml) fresh lemon juice
- ¼ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Optional: 4 slices bacon, cooked and crumbled
- Optional: 2 green onions, sliced
- Optional: 1 teaspoon Cajun seasoning
Instructions
- Prep ingredients: Mince garlic, chop parsley, grate cheese, and pat shrimp dry.
- In a 3-quart saucepan, combine water, milk, and salt. Bring to a boil over medium-high heat.
- Slowly whisk in grits, reduce heat to low, and simmer for 15-20 minutes, stirring frequently to prevent lumps.
- Stir in 2 tablespoons butter and cheddar cheese until melted and smooth. Season with salt and pepper. Cover and keep warm.
- Heat 3 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink. Remove shrimp and set aside.
- Reduce heat to medium. Add garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, scraping up browned bits. Simmer for 1-2 minutes until sauce thickens slightly.
- Return shrimp to the skillet, toss in sauce for 30 seconds, and stir in lemon juice. Adjust seasoning with salt and cayenne.
- Serve shrimp and sauce over a generous portion of creamy grits. Garnish with parsley and optional bacon.
Notes
Pat shrimp dry before cooking to ensure proper searing. Do not rush the grits; stir frequently for a creamy texture. Avoid overcooking shrimp to prevent them from becoming rubbery. For a lighter version, use skim milk and reduce butter. Grits can be made ahead and reheated with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl with shrimp a
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
Keywords: shrimp and grits, southern recipe, creamy grits, garlic butter shrimp, quick dinner, comfort food, weeknight meal