Southern Shrimp & Grits
Tender shrimp served over creamy, buttery grits create a comforting Southern dish perfect for brunch or dinner. Rich flavors with a touch of Cajun spice and optional cheese enhancement.
Equipment
- 1 medium pot for cooking grits
- 1 skillet for cooking shrimp
- 1 whisk to stir grits
Ingredients
- 1 cup stone-ground grits
- 4 cups water or water and milk mix
- ½ to 1 teaspoon salt
- 2 to 3 tablespoons butter
- ½ cup shredded cheddar or preferred cheese optional
- 1 pound shrimp peeled and deveined
- Salt and freshly ground black pepper to taste
- 2 to 3 tablespoons butter or oil
- 2 to 3 garlic cloves minced
- 1 small onion finely chopped
- 1 to 2 teaspoons Cajun or Creole seasoning
- Optional: splash of lemon juice or hot sauce
- Optional garnish: chopped parsley or green onions
Instructions
- Bring water or water and milk mix with salt to a boil in a medium pot.
- Slowly whisk in the grits, reduce heat to low, and simmer, stirring frequently, until thick and creamy, about 15 to 20 minutes.
- Stir in butter and cheese if using, then cover and keep warm.
- Heat butter or oil in a skillet over medium-high heat.
- Add chopped onion and cook until softened.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Add shrimp, season with salt, pepper, and Cajun or Creole seasoning.
- Cook until shrimp turn pink and opaque, about 2 to 4 minutes.
- Finish with a splash of lemon juice or hot sauce if desired.
- Spoon creamy grits into bowls, top with cooked shrimp, and garnish with parsley or green onions.
Notes
- Adjust liquid amount for desired grits thickness or creaminess.
- Increase Cajun seasoning for more heat and boldness.
- Cheddar or Parmesan cheese can enhance flavor richness.
- Serve with a crisp side salad or sautéed greens for balance.