Description
A comforting Southern dish that combines creamy grits with succulent shrimp, seasoned to perfection, perfect for family gatherings.
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken broth
- 3 tablespoons butter (for grits)
- 1 cup sharp cheddar cheese, grated
- 1 lb fresh shrimp, peeled and deveined
- 2 tablespoons butter (for shrimp)
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring 4 cups of chicken broth to a boil in a large pot.
- Gradually whisk in 1 cup of stone-ground grits to prevent lumps.
- Reduce the heat to low and let it simmer gently, stirring occasionally for about 20-25 minutes until grits thicken to a creamy consistency.
- Stir in 3 tablespoons of butter and 1 cup of grated sharp cheddar cheese until melted and smooth. Set aside and keep warm.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add finely chopped onions and minced garlic. Cook until fragrant and translucent.
- Add the peeled and deveined shrimp, seasoning with smoked paprika, cayenne pepper, salt, and black pepper.
- Sauté for 3-4 minutes or until shrimp turn pink and opaque.
- Serve the cooked shrimp hot over a generous bed of creamy grits.
- Garnish with sliced green onions and chopped parsley.
Notes
Use high-quality stone-ground grits for the best texture and flavor. Do not overcook the shrimp to avoid rubberiness.