Recepieplanning
American
Shrimp and Grits Dinner
50 min total20 prep30 cook4 servings510 cal
HardPescetarianClassicContains shellfishContains dairy
Creamy stone-ground grits topped with garlicky sautéed shrimp, scallions, and a buttery pan sauce. A Lowcountry classic for dinner any night.
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Ingredients
4servings
pantry
- 1 cupstone-ground grits
- 2 cupchicken broth
- 0.5 tspsmoked paprika
- 1.5 tspsalt
- 0.5 tspblack pepper
meat
- 1 lbshrimp
dairy
- 1 cupwhole milk
- 1 cupsharp cheddar
- 4 tbspunsalted butter
produce
- 3 clovesgarlic
- 4green onions
- 1 tbsplemon juice
Steps
- Bring broth and milk to a simmer; whisk in grits and salt, then cook low 20–25 minutes, stirring often, until creamy.
- Stir cheddar and 2 tbsp butter into the finished grits; keep warm.
- Pat shrimp dry and season with salt, pepper, and smoked paprika.
- Melt remaining butter in a skillet over medium-high and sauté minced garlic 30 seconds.
- Add shrimp in a single layer and cook 2 minutes per side until pink.
- Splash with lemon juice and toss with sliced green onions.
- Spoon grits into shallow bowls.
- Top with shrimp and pan juices.
- Garnish with extra green onion.
- Serve hot right away.
Tips
- Whisk grits often so they stay smooth and lump-free.
- Pat shrimp dry so they sear instead of steaming.
- Finish the shrimp sauce with a knob of butter for gloss.
- Serve immediately while the grits are still pourable.
