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A plate of shrimp and grits garnished with fresh herbs

Classic Shrimp and Grits

A southern comfort food staple, this classic shrimp and grits recipe features creamy, cheesy grits topped with perfectly seasoned shrimp and a savory sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Grits
  • 1 cup stone-ground grits
  • 4 cups chicken broth or vegetable broth
  • 1 cup milk whole milk or half-and-half
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter for grits
  • Salt and freshly ground black pepper to taste (for grits)
For the Shrimp and Sauce
  • 1.5 lbs large shrimp, peeled and deveined tails on or off
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter for shrimp
  • 1 small onion, finely diced
  • 1 bell pepper (any color), finely diced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth or white wine
  • 1/4 cup fresh parsley, chopped for garnish
  • Salt, smoked paprika, cayenne pepper to taste
  • black pepper to taste (for shrimp)

Equipment

  • Medium Saucepan
  • Large Skillet
  • Whisk

Method
 

Prepare the Grits
  1. In a medium saucepan, combine broth and milk, bring to a boil, then whisk in grits, stirring constantly.
  2. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until tender and creamy.
  3. Remove from heat, stir in cheddar cheese, 2 tablespoons butter, salt, and pepper until smooth and keep warm.
Cook the Aromatics and Shrimp
  1. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat, then sauté onion and bell pepper for 5-7 minutes until softened.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Pat shrimp dry and season generously with salt, smoked paprika, cayenne pepper, and black pepper.
  4. Increase heat to medium-high, add seasoned shrimp to the skillet, and cook for 2-3 minutes per side until pink and opaque.
Deglaze and Serve
  1. Remove cooked shrimp from the pan, then pour 1/2 cup broth or white wine into the skillet, scraping up browned bits and simmering for 1-2 minutes.
  2. Return shrimp to the pan, tossing gently to coat in the sauce.
  3. Spoon warm grits into bowls, top with saucy shrimp mixture, and garnish with fresh chopped parsley.

Notes

Adjust spice levels to your preference. For an extra kick, add a pinch more cayenne pepper. For richer grits, use half-and-half or heavy cream instead of milk. Serve immediately for best results, as grits can thicken quickly.