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Lowcountry Shrimp and Grits

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4.3 from 105 reviews

A classic Southern dish featuring succulent shrimp sautéed to perfection over creamy, cheesy grits. Perfect for gatherings!

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or chicken broth (ensure halal)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 tablespoon lemon juice
  • Fresh parsley and green onions for garnish

Instructions

  1. Prepare the Grits: In a medium saucepan, bring the 4 cups of water or chicken broth to a boil. Gradually whisk in the grits to avoid lumps, and then reduce the heat to low. Let them simmer, stirring occasionally, until they thicken and become creamy—about 20 to 25 minutes. Stir in the butter and cheddar cheese, and season with salt and pepper to taste.
  2. Sauté the Shrimp: While the grits are cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, paprika, and cayenne pepper to the skillet, cooking until the shrimp turn pink and opaque—roughly 3 to 4 minutes. Remove from heat and drizzle with lemon juice for a fresh zing.
  3. Combine and Serve: Once the grits are ready, divide them among serving bowls. Spoon the sautéed shrimp and their juices over the creamy grits. Finish with a sprinkle of fresh parsley and green onions for that added color and flavor.

Notes

Use stone-ground grits for the best texture. You can substitute shrimp with scallops or chicken for variety.

Nutrition

Find it online: https://pennykitchenz.com/lowcountry-shrimp-and-grits/

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