Description
A delicious and creamy Southern dish combining stone-ground grits and savory shrimp, perfect for any meal of the day.
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup milk
- 3 tbsp butter
- 1 cup sharp cheddar cheese, shredded
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- ¼ cup chicken or vegetable stock
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Begin by cooking the grits. In a large pot, combine 4 cups of water and 1 cup of milk and bring to a boil.
- Gradually whisk in 1 cup of stone-ground grits, reduce heat to low, and simmer. Stir often for about 20-30 minutes until creamy.
- Add in 3 tbsp of butter and 1 cup of sharp cheddar cheese, mixing well until everything is blended.
- Heat 2 tbsp of olive oil in a skillet over medium heat. Add 3 cloves of minced garlic and sauté until fragrant.
- Introduce the 1 lb of large shrimp, seasoning with salt, black pepper, ½ tsp paprika, and optional ¼ tsp cayenne pepper. Cook until the shrimp turn pink, approximately 3-4 minutes.
- Deglaze the skillet with ¼ cup of chicken or vegetable stock and 2 tbsp of lemon juice. Allow it to simmer for a few minutes to develop a sauce.
- To serve, ladle the creamy grits onto plates and top with the sautéed shrimp and drizzle the garlic-lemon sauce.
- Garnish with 2 tbsp of fresh chopped parsley for an added burst of color.
Notes
For enhanced creaminess, opt for freshly grated cheese. Ensure you use stone-ground grits for optimal flavor.