Shrimp and grits is one of those dishes that feels fancy but isn’t complicated to make. Creamy, cheesy grits topped with shrimp cooked in a garlic-butter sauce make for a cozy and satisfying dinner.
The Story Behind This Recipe
I first made shrimp and grits years ago after finding fresh shrimp and stone-ground grits at the local market. Honestly, I’d always thought of this as a restaurant dish, something a bit too involved for a weeknight. But once I tried it at home, I realized it’s actually pretty simple and fast to pull together.
The grits are the heart of the dish, cheesy and creamy without being too heavy. I like using stone-ground grits because they have that nice, slightly gritty texture that feels more authentic than instant or quick versions. You’ll want to give them a good stir and some patience as they cook, but it’s worth it.
The shrimp are just sautéed with butter, garlic, and a little squeeze of lemon to keep things bright. I always make sure not to overcook them—shrimp get rubbery fast if you’re not careful. Tossing in some fresh parsley at the end gives it a simple freshness.
This is the kind of meal that feels like Sunday supper, but you can have it anytime. It’s easy enough to make on a busy weeknight but still impressive enough if friends pop in. People usually ask for seconds, especially when the grits are nice and creamy.
Cuisine: Southern
Course: Dinner
Servings: 3-4
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1. Bring water to a boil in a medium saucepan. Slowly whisk in the grits and lower heat to a simmer.
- Step 2. Cook, stirring often, until grits are thick and creamy, about 20-25 minutes.
- Step 3. Stir in cheddar cheese, and season with salt and pepper to taste. Keep warm.
- Step 4. While grits cook, heat butter in a skillet over medium heat.
- Step 5. Add garlic and cook for 1 minute until fragrant.
- Step 6. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side.
- Step 7. Remove from heat, stir in lemon juice and parsley.
- Step 8. Serve shrimp over cheesy grits.
Tips for Success
- Use stone-ground grits for a better texture; instant grits won’t have the same creaminess.
- Stir the grits frequently to prevent lumps and sticking.
- Don’t overcook the shrimp; they cook quickly and toughen if left too long.
- Add cheese off the heat to keep it from becoming stringy.
- Serve with a simple green side salad to balance the richness.
Variations & Substitutions
- Swap cheddar for Parmesan or a smoked cheese for a different flavor profile.
- Add a pinch of cayenne or smoked paprika to the shrimp for some heat.
- Stir in cooked bacon or sliced sausage to the grits for a meatier twist.
- Use half water, half milk to make the grits extra creamy.
