Creamy Southern Shrimp & Grits with Garlic Butter
(0 Reviews)
Ingredients
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250 grams large shrimp
(Peeled and deveined, tails on)
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100 grams Stone-ground grits
(Quick-cooking grits work as a substitute)
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300 ml Whole milk
(Can use part water)
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300 ml Water
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60 grams Unsalted butter
(Divided use)
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80 grams Cheddar cheese
(Sharp, grated)
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60 ml Heavy cream
(adds creaminess)
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2 cloves Garlic
(Minced)
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1 whole Scallion
(Thinly sliced)
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1/2 tsp Smoked paprika
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1/4 tsp Cayenne pepper
(Adds a mild kick)
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1 tbsp Lemon juice
(Freshly squeezed)
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1 tsp Salt
(Adjust to taste)
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1/2 tsp Black pepper
(Freshly cracked)
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2 strips Bacon
(Diced)
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1 tbsp Fresh parsley
(Finely chopped, for garnish)
(Peeled and deveined, tails on)
(Quick-cooking grits work as a substitute)
(Can use part water)
(Divided use)
(Sharp, grated)
(adds creaminess)
(Minced)
(Thinly sliced)
(Adds a mild kick)
(Freshly squeezed)
(Adjust to taste)
(Freshly cracked)
(Diced)
(Finely chopped, for garnish)
Nutrition
- Servings: 2
- Serving Size: 1 bowl (approx. 350g)
- Calories: 620 kcal
- Carbohydrates: 52 g
- Protein: 32 g
- Fat: 32 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 880 mg
- Cholesterol: 185 mg
- Calcium: 300 mg
- Iron: 3.1 mg
Instructions
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1 - Prepare the grits base:
In a saucepan, combine milk, water, and a pinch of salt. Bring to a gentle boil over medium heat.
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2 - Cook the grits:
Slowly add grits to the boiling liquid, whisking constantly to prevent lumps. Reduce heat to low and stir occasionally until thickened.
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3 - Make grits creamy:
Stir in 30g butter, grated cheddar, and cream (if using). Season with pepper and set aside, covered.
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4 - Cook bacon topping (optional):
In a skillet over medium heat, crisp diced bacon. Remove and set aside on a paper towel.
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5 - Saute shrimp:
Melt 30g butter in the skillet. Add shrimp, garlic, paprika, and cayenne. Sauté until pink and just cooked (about 3 mins per side). Season with salt, pepper, and lemon juice.
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6 - Assemble and Serve:
Spoon hot creamy grits into bowls. Top with sautéed shrimp, pan juices, bacon bits, green onion, and parsley. Serve immediately.
In a saucepan, combine milk, water, and a pinch of salt. Bring to a gentle boil over medium heat.
Slowly add grits to the boiling liquid, whisking constantly to prevent lumps. Reduce heat to low and stir occasionally until thickened.
Stir in 30g butter, grated cheddar, and cream (if using). Season with pepper and set aside, covered.
In a skillet over medium heat, crisp diced bacon. Remove and set aside on a paper towel.
Melt 30g butter in the skillet. Add shrimp, garlic, paprika, and cayenne. Sauté until pink and just cooked (about 3 mins per side). Season with salt, pepper, and lemon juice.
Spoon hot creamy grits into bowls. Top with sautéed shrimp, pan juices, bacon bits, green onion, and parsley. Serve immediately.
More About: Creamy Southern Shrimp & Grits with Garlic Butter
Shrimp and Grits: A Soulful Southern Classic
Perhaps no dish tugs at the heartstrings of Southern comfort cuisine quite like Shrimp and Grits. What began long ago as a humble breakfast for fishermen along the coastal Carolinas has blossomed into an iconic culinary symbol—one with both unwavering tradition and delicious adaptability.
History & Cultural Significance
Originally, 'grits' entered American cuisine by way of indigenous peoples, who shared this ground corn porridge with English settlers. Grits became an inexpensive, hearty staple through the years. Shrimp, abundantly available in the Low Country region, found its way into this breakfast dish, combined by cooks out of necessity and resourcefulness. Over time, urban chefs began to elevate Shrimp and Grits by introducing butter, cheese, bacon, and refined plating—resulting in the soulful yet sophisticated recipe so cherished today.
Grits and shrimp together offer more than comfort. They tell the story of the South, its waterways, and the intersection of humble home-cooking with nineteenth-century hospitality. Once considered modest fare, Shrimp and Grits now graces fancy brunches, high-end restaurants, and celebratory suppers.
Unique Recipe Aspects
This creative recipe casts the classic mold but adds some thoughtful flair: a touch of smoked paprika, a smattering of sharp cheddar, the option for bacon’s savory crunch, and finished with fragrant fresh parsley. The creamy grits in this recipe borrow richness from both whole milk and cream; the shrimp get a garlicky, buttery sizzle balanced with a tangy touch of lemon. The result? Layers of flavor that meld into something both heartwarming and unique.
Tips & Notes
- Stone-Ground Grits: True Southern aficionados insist on stone-ground grits for their hearty texture, but quick-cooking grits are a handy substitute when pressed for time.
- Shrimp: Raw, peeled, and deveined shrimp, preferably wild-caught, will always provide the freshest, sweetest flavor. Ensure you don't overcook them; with shrimp, just opaque is perfect.
- Cheese: Good sharp cheddar gives the grits a bold flavor. For maximum melting, grate it fresh.
- Add-ins: Bacon, scallions, or even crumbled andouille sausage add personality. Don’t hesitate to include or skip based on your mood.
- Serve Hot: Shrimp and grits is best enjoyed immediately—creamy, warm, and generous in a deep bowl.
Suggested Pairings
Pair Shrimp and Grits with a glass of sparkling white wine or a cold ale. Sauteed spinach or collard greens make for satisfying, classic sides.
Final Thoughts
Above all, this recipe embodies the best of comfort food—lovingly made, easy to build and tweak, and meant to be shared. A bowl frames a little of Southern hospitality for your table, immortalizing the mingling of creamy grits and succulent shrimp, and inviting countless variations (think: spicy sausage, smoky gouda, roasted tomatoes) according to delight and tradition. Whether for a brunch or a cozy evening comfort dinner, the satisfying flavors of Shrimp and Grits are always in season. Take the time to enjoy the simple elegance, rooted in history yet always open to creative interpretation.
