Description
A classic Southern dish that combines succulent shrimp with creamy, comforting grits. Perfect for dinner or brunch, quick to prepare and full of flavor.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 4 tbsp unsalted butter (divided)
- 4 cloves garlic, minced
- 3 green onions, chopped (for garnish)
- Salt and pepper to taste
- 1 tsp paprika or Cajun seasoning
Instructions
- Bring the chicken broth to a boil in a medium pot.
- Gradually whisk in the grits, stirring continuously.
- Reduce the heat to low; cover partially and cook for 20-25 minutes until creamy, stirring occasionally.
- Stir in the heavy cream and 4 tablespoons of butter. Season with salt and pepper to taste.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute.
- Toss in the seasoned shrimp and cook until they turn pink and opaque, which should take about 3-4 minutes.
- Serve the creamy grits topped with the sautéed shrimp and garnish with chopped green onions.
Notes
For extra flavor, serve with a side salad or crusty bread. Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern