![- 1 cup stone-ground grits - 4 cups chicken broth - 1 lb large shrimp, peeled and deveined - 1 cup shredded sharp cheddar cheese - 1/2 cup milk - 4 slices smoked gouda cheese (for garnishing) - 3 tablespoons butter, divided - 4 green onions, chopped (separate white and green parts) - 2 cloves garlic, minced - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust based on spice preference) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish In this dish, we start with stone-ground grits. They give you that nice, creamy base. Chicken broth adds a rich flavor. Large shrimp are the star of the show. They soak up all the good spices. Sharp cheddar cheese and milk help make the grits smooth and cheesy. Smoked gouda cheese is for garnishing. It melts beautifully on top. Butter keeps everything rich and adds depth. Green onions and garlic bring bright flavors. I love how paprika and cayenne pepper give the dish a kick. Olive oil is great for cooking the shrimp. Finally, salt and pepper are key for seasoning. Fresh parsley is for a pop of color. For the full experience, refer to the [Full Recipe]. This will guide you through every step to make this delightful dish. First, cook the grits in a medium saucepan. Bring the chicken broth to a boil over medium-high heat. Gradually whisk in the stone-ground grits. This helps to avoid clumps. Lower the heat and let them simmer. Stir often for about 30 minutes. The grits should be thick and creamy. Next, make the grits even creamier. Remove the saucepan from heat. Stir in the sharp cheddar cheese and milk. Add 2 tablespoons of butter for richness. Mix until smooth and creamy. Season with salt and pepper to taste. Keep them warm by covering the pot. Now, let’s add flavor with garlic and onions. In a large skillet, heat olive oil over medium heat. Add the white parts of the green onions and minced garlic. Sauté for about 1-2 minutes. You want the garlic to smell good, not burn. This step adds a nice base flavor to your dish. It's time to cook the shrimp. Add the peeled and deveined shrimp to the skillet. Season them with paprika, cayenne pepper, salt, and pepper. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. This means they are done! Stir in the last tablespoon of butter for extra flavor. Now we can assemble our dish. Spoon a large portion of creamy grits onto each plate. Layer the cooked shrimp on top. Drizzle any leftover pan juices over everything. This adds more flavor and makes it look great. For the final touch, add smoked gouda cheese on top. Let it melt slightly from the heat of the dish. Garnish each plate with the green parts of the green onions. Don’t forget a sprinkle of fresh parsley for color. This makes your shrimp and grits look inviting and delicious. For the full recipe, check the details above! To make perfect, creamy grits, slow cooking is key. Cook your grits over low heat. This helps them become soft and fluffy. Stir often to avoid lumps. I like to use a whisk for this. A whisk lets you break up any clumps easily. To boost flavor, consider adding seasonings like garlic powder or onion powder. You can also mix in old bay seasoning for a nice kick. Pair your shrimp and grits with a side of sautéed greens. Collard greens or spinach work well. A squeeze of lemon adds a fresh touch too. For the complete shrimp and grits recipe, check out the Full Recipe. {{image_4}} You can make shrimp and grits even better by adding crispy bacon or sausage. The salty, smoky flavor of bacon pairs well with the creamy grits. Just cook the bacon first, then use the fat to sauté the shrimp. If you use sausage, choose a spicy kind for a nice kick. This twist adds depth and makes each bite more satisfying. To make a lighter version, substitute low-fat ingredients. Use low-fat milk or cheese. You can also swap the chicken broth for vegetable broth. This gives you a tasty vegetarian option. It’s still rich and creamy without all the calories. You can enjoy the flavors you love while being kinder to your waistline. If you want to switch up the protein, try other seafood like crab or scallops. Both are great options and add a unique taste. You could also use chicken for a land-based choice. If you prefer veggies, mix in sautéed mushrooms or bell peppers. These options keep the dish fresh and fun, allowing you to explore new flavors. To keep shrimp and grits fresh, store them in separate containers. Use airtight containers for both. Place the grits in the fridge within two hours of cooking. They can last for about three days. The shrimp should also be refrigerated and eaten within two days for best taste. When reheating, add a splash of water or milk to the grits. This helps restore their creaminess. Heat them gently on the stove over low heat. Stir often to avoid sticking. For shrimp, microwave them in short intervals. Heat until warm, but do not overcook. This keeps them tender and tasty. You can freeze shrimp and grits, but it is not ideal. Grits freeze well, but they may lose some texture. To freeze, place grits in a freezer-safe bag. Flatten to save space. Shrimp do not freeze well. If you must freeze them, use them within a month. Thaw overnight in the fridge before reheating. For the best flavor, it is best to enjoy shrimp and grits fresh. For the full recipe, check the earlier section. Shrimp and grits started in the Southern United States. It began as a simple meal for fishermen. They cooked shrimp with grits, which was cheap and filling. Over time, it grew into a beloved dish. Today, it appears in many restaurants and homes. The dish blends flavors from Africa, Native America, and European cooking. It shows how cultures can mix to create something great. Yes, you can prep Shrimp and Grits ahead. Cook the grits and shrimp separately. Store them in the fridge. When ready to eat, gently heat the grits. Sauté the shrimp fresh for best taste. This method saves time and keeps flavors strong. Just be mindful of reheating them properly to avoid mushiness. Some great sides to serve with Shrimp and Grits include: - Collard greens - Fried green tomatoes - A simple salad - Cornbread For drinks, I suggest: - Sweet tea - A light white wine - Beer These sides and drinks enhance the meal's flavors and make it special. To make Shrimp and Grits milder, reduce or skip the cayenne pepper. You can also use sweet paprika instead of regular paprika. For a spicier kick, add more cayenne or a dash of hot sauce. Taste as you go to find your perfect spice level. This way, you can create a dish that suits your taste. Yes, you can create a vegetarian version. Swap the shrimp for sautéed mushrooms or roasted vegetables. Use vegetable broth instead of chicken broth for the grits. Adding some smoked paprika gives a nice depth of flavor. You can still enjoy creamy, rich grits with a fun twist. Shrimp and grits combine rich flavors with texture for a warm dish. We learned the essential ingredients, like stone-ground grits and different cheeses. The step-by-step guide helps you cook perfectly creamy grits and tender shrimp. With tips for storing and reheating, you can enjoy this dish later. Consider fun variations to make it your own. Shrimp and grits are versatile and full of flavor, sure to please anyone at your table. Enjoy your cooking journey!](https://spoonfulsavory.com/wp-content/uploads/2025/06/ea0da99b-b44c-41f0-997f-ecf1cd34996a-250x250.webp)
60. Shrimp and Grits
Indulge in the ultimate comfort food with this Shrimp and Grits Delight recipe! This creamy, cheesy dish features tender shrimp sautéed to perfection, served over a bowl of luscious stone-ground grits. Perfect for impressing guests or enjoying a cozy night in, this recipe combines rich flavors and simple ingredients. Click through to discover how easy it is to create this Southern classic that’s sure to become a family favorite!