Shrimp and grits is a beloved classic Southern dish that combines the creamy goodness of grits with the succulent flavor of shrimp.
This dish is not only delicious but also deeply rooted in Southern culinary tradition.
With its comforting texture and rich taste, it’s perfect for any meal, whether it’s breakfast, brunch, or dinner. In this recipe, we’ll guide you through creating a mouthwatering rendition of this iconic dish that will surely become a favorite in your kitchen.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water
- 1 cup milk
- Salt and pepper to taste
- 4 tablespoons unsalted butter
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
For Garnish:
- Additional fresh parsley, chopped
- Lemon wedges
Equipment
Medium saucepan
Wooden spoon
Skillet
Chef’s knife
Cutting board
Instructions
Prepare the Grits:
In a medium saucepan, bring water and milk to a boil over medium-high heat.
Gradually whisk in the grits, stirring constantly to prevent lumps.
Reduce heat to low and simmer, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes.
Stir in butter and season with salt and pepper to taste. Keep warm.
Cook the Shrimp:
Heat olive oil in a skillet over medium heat.
Add minced garlic and cook until fragrant, about 1 minute.
Add shrimp to the skillet and season with salt, pepper, and lemon juice.
Cook until shrimp turn pink and opaque, about 2-3 minutes per side.
Stir in chopped parsley and remove from heat.
Assemble:
Divide the creamy grits among serving bowls.
Top with cooked shrimp and drizzle with any remaining sauce from the skillet.
Garnish with chopped parsley and lemon wedges.
Nutritional Facts
Per Serving:
Calories: 435
