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Creamy Garlic Butter Shrimp and Grits

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A quick and easy cozy dinner featuring succulent shrimp in a rich garlic butter sauce served over creamy, cheesy stone-ground grits. Perfect for chilly evenings and comfort food cravings.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1 cup whole milk (or almond milk for dairy-free)
  • 2 tablespoons unsalted butter, room temperature
  • ½ cup sharp cheddar cheese, shredded (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Juice of half a lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. In a medium saucepan, bring 4 cups water or chicken broth to a boil over medium-high heat. Slowly whisk in 1 cup stone-ground grits to prevent lumps.
  2. Reduce heat to low and cook, stirring frequently, until thickened and tender, about 20-25 minutes. Optionally, strain through a fine mesh for ultra-smooth grits.
  3. Stir in 1 cup whole milk, 2 tablespoons butter, and ½ cup shredded sharp cheddar cheese off the heat. Season with salt and freshly ground black pepper to taste. Keep warm on very low heat.
  4. Pat shrimp dry with paper towels. Season with salt, pepper, smoked paprika, and optional crushed red pepper flakes.
  5. In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add minced garlic and sauté gently for 1-2 minutes until fragrant, avoiding browning.
  6. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Cook in batches if necessary to avoid overcrowding.
  7. Squeeze juice of half a lemon over shrimp and stir to combine. Remove from heat and sprinkle with chopped fresh parsley.
  8. Spoon creamy grits onto warm plates, top with garlic butter shrimp, and drizzle some buttery sauce from the pan over everything. Serve immediately.

Notes

Pat shrimp dry before cooking to get a good sear. Avoid browning garlic to prevent bitterness. Stir grits frequently but gently to avoid lumps and gluey texture. Use stone-ground grits for best texture. Leftovers can be stored up to 2 days and reheated gently with added milk or broth to loosen grits.

Nutrition

Keywords: shrimp and grits, garlic butter shrimp, creamy grits, Southern comfort food, easy dinner, quick shrimp recipe

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