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Creamy grits topped with shrimp make up the classic Southern dish of shrimp and grits.

    Table of Contents


    • Grits:
      • 1 cup stone-ground grits
      • 4 cups water
      • 1 cup whole milk
      • Salt to taste
      • 1/2 cup unsalted butter
      • 1 cup sharp cheddar cheese, shredded
    • Shrimp:
      • 1 pound large shrimp, peeled and deveined
      • 2 tablespoons olive oil
      • 4 cloves garlic, minced
      • 1 teaspoon smoked paprika
      • Salt and black pepper to taste
      • 1/4 cup chicken broth
      • 2 tablespoons fresh lemon juice
      • Chopped fresh parsley for garnish


    Preparing Creamy Grits:

    In a heavy-bottomed saucepan, bring water and a pinch of salt to a boil.

    Slowly whisk in the stone-ground grits, reduce heat to low, and cover.

    Stir occasionally to prevent sticking, cooking for about 20-25 minutes or until the grits are thick and creamy.

    In the final minutes of cooking, add whole milk and unsalted butter, stirring until well combined.

    Fold in shredded cheddar cheese, allowing it to melt into the grits. Adjust salt to taste.

    Cooking Shrimp:

    Heat olive oil in a large skillet over medium-high heat.

    Add minced garlic and sauté for 1-2 minutes until fragrant.

    Toss in shrimp, smoked paprika, salt, and black pepper.

    Cook until shrimp turn pink, usually 2-3 minutes per side.

    Pour in chicken broth and lemon juice, allowing the flavors to meld for an additional 2 minutes.

    Assembling the Dish:

    Spoon a generous portion of creamy grits onto each plate.

    Arrange the cooked shrimp on top of the grits, making sure to drizzle some of the flavorful broth over the dish.

    Garnish with chopped fresh parsley for a burst of color and added freshness.

    Serve hot and enjoy this classic Southern comfort dish – Creamy Grits Topped with Shrimp!

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