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Shrimp and Grits

Delicious Shrimp and Grits with Creamy Garlic Sauce

This Shrimp and Grits dish features tender shrimp in a creamy garlic sauce, perfect for a comforting dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grits
  • 1 cup stone-ground grits freshly stone-ground recommended
  • 4 cups chicken broth can substitute with vegetable broth
  • ½ cup heavy cream substitute with milk for lighter version
  • 2 tablespoons unsalted butter can use salted butter
  • 1 cup shredded sharp white cheddar substitute with Monterey Jack for milder flavor
For the Shrimp
  • 1 pound large shrimp (peeled and deveined) frozen shrimp can work if thawed properly
  • 1 teaspoon smoked paprika can substitute with regular paprika
  • 1 teaspoon Cajun seasoning omit for less spicy version
  • 2 tablespoons olive oil can use butter for richer flavor
For the Cream Sauce
  • 3 cloves garlic (minced) fresh garlic recommended
  • ½ cup heavy cream can adjust as needed for consistency
  • ½ cup lemon juice can substitute with lime juice
  • optional cayenne/red pepper flakes leave out for milder dish
  • to garnish chopped parsley or green onions can substitute with cilantro

Equipment

  • heavy pot
  • skillet
  • whisk
  • bowl

Method
 

Step-by-Step Instructions for Creamy Shrimp and Grits with Garlic Sauce
  1. In a heavy pot, bring 4 cups of chicken broth to a rolling boil over medium-high heat.
  2. Gradually whisk in 1 cup of stone-ground grits, stirring to prevent lumps. Reduce heat and simmer.
  3. Stir in ½ cup of heavy cream, 2 tablespoons of butter, and 1 cup of cheddar into the grits.
  4. In a bowl, season 1 pound of shrimp with salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of Cajun seasoning.
  5. Heat 2 tablespoons of olive oil in a skillet. Add the seasoned shrimp and sear for 2-3 minutes on each side.
  6. In the same skillet, add 2 tablespoons of butter and sauté 3 cloves of garlic until fragrant.
  7. Slowly mix in an additional 1 cup of chicken broth and ½ cup of heavy cream, and simmer.
  8. Return the shrimp to the skillet, gently tossing to coat them in the garlic cream sauce.
  9. Spoon warm grits onto plates and top with shrimp and garlic sauce. Garnish with chopped parsley.

Nutrition

Serving: 1plateCalories: 520kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 240mgSodium: 890mgPotassium: 480mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 5mgCalcium: 350mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.

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