Description

A comforting Southern classic featuring creamy, buttery grits topped with tender shrimp in a smoky, garlicky sauce. This Carolina Shrimp and Grits recipe captures the heart of Southern cooking—rich, hearty, and full of flavor.

Ingredients

1 pound shrimp, peeled and deveined
1 cup stone-ground grits
2 cups chicken broth (or water)
2 cups milk or heavy cream
3 tablespoons butter
1 cup sharp cheddar cheese, shredded
2 cloves garlic, minced
2 green onions, sliced
1 tablespoon lemon juice
1 teaspoon hot sauce (or to taste)
1 teaspoon paprika or Cajun seasoning
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

In a medium saucepan, bring the chicken broth and milk to a gentle boil.
Slowly whisk in the stone-ground grits. Reduce the heat to low and cook, stirring frequently, until thick and creamy (about 20–25 minutes).
Stir in the butter, cheddar cheese, salt, and black pepper until smooth and creamy. Keep warm.
In a skillet over medium heat, add a tablespoon of butter
Add the shrimp and season with paprika or Cajun seasoning. Cook for 2–3 minutes until pink and opaque.
Stir in the minced garlic, green onions, lemon juice, and hot sauce, scraping up any browned bits from the pan to create a flavorful sauce.
Return any or drippings (if using) to the shrimp mixture and toss to coat evenly.
To serve, spoon the creamy grits into bowls and top with the shrimp and sauce. Garnish with extra green onions if desired.

Notes

For richer grits, use heavy cream instead of milk.Add .To make it spicier, increase the hot sauce or add cayenne pepper.Reheat leftover grits with a splash of milk or broth to restore creaminess.Serve with sautéed greens, salad, or cornbread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 720mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 32g
Cholesterol: 210mg