Shrimp and Grits — Print Recipe

Plump, sautéed shrimp in a savory butter sauce with garlic and lemon, served over a bed of creamy, stone-ground cheese grits.

Ingredients

1 lb large shrimp, peeled and deveined
1 cup stone-ground grits
3 cups water
1 cup whole milk
4 tbsp unsalted butter
1 cup sharp cheddar, shredded
3 cloves garlic, minced
Juice of 1 lemon
1/2 cup chicken broth
1 tsp smoked paprika
4 scallions, sliced
Salt and pepper
Pinch cayenne

Instructions

1 Bring water and milk to a boil. Slowly whisk in grits. Reduce to low, cover, and cook 25-30 min, stirring often.
2 Stir cheddar and 2 tbsp butter into cooked grits until creamy. Season with salt and pepper. Keep warm.
3 Season shrimp with smoked paprika, salt, and pepper.
4 Melt remaining butter in a skillet over high heat. Sear shrimp 2 min per side until pink. Remove.
5 Add garlic to the skillet, cook 30 sec. Add broth and lemon juice, scrape up browned bits. Simmer 2 min.
6 Spoon grits into bowls, top with shrimp and pan sauce. Garnish with scallions.

Did You Know?

Shrimp and grits was originally a humble fisherman's breakfast in the Carolina Lowcountry called "breakfast shrimp" before chefs elevated it to fine dining fame.