Shrimp and Grits: Pure Southern Comfort
Another delicious assignment that I was more than happy to make recently was Shrimp and Grits. There is nothing quite like the briney, tender shrimp mixed with those oh-so-creamy, cheesy grits. The combination is truly magical.
And the best part? It's a fantastic weeknight wonder. Shrimp cook in minutes, so you have plenty of time to get those done while your grits simmer to that perfect, velvety consistency—meaning dinner is hot and ready all at the same time! Don't let the "grits" part intimidate you; once they're stirred with butter and your favorite cheese (white cheddar is my go-to), they practically cook themselves.
I like to top mine with bright, fresh green onions 💚, but this dish is also super customizable! Sometimes I'll add a dash of hot sauce for heat, or even a couple of strips of crispy bacon for extra smoky flavor.
Ingredients:
1 cup Grits, preferably stone ground (do not use "instant" grits)*
5 cups Chicken Stock, low sodium
to taste Kosher Salt
1 cup White Cheddar, Cheddar, or Gruyère, shredded
to taste Freshly ground black pepper
2 Tbsp Unsalted butter, cold and diced
1 lb Large shrimp, peeled and deveined
1 tsp Kosher Salt
¼ tsp Baking Soda
¼ tsp Cornstarch
2 Tbsp Vegetable oil
2 ea Garlic cloves, peeled and minced
¼ tsp Cayenne
½ cup Chicken stock
1 Tbsp Fresh lemon juice
2 ea Scallions, thinly sliced on a bias, greens and whites separated
This dish comes together quick, so having everything in its place will make dinner a breeze!
Directions:
1. In a bowl, combine shrimp with salt, baking soda and cornstarch and refrigerate 30 minutes to an hour.
2. Meanwhile, bring the chicken stock and kosher salt to a simmer. Whisk in the grits. While making sure to stir and scrape the bottom of the pot frequently to prevent sticking, simmer the girts until they have fully cooked and thickened into a porridge-like consistency, about 20 to 45 minutes, depending on the grind of your grits (refer to the particular style’s packaged directions for details).
3. Whisk in the shredded cheese and season with salt and freshly ground black pepper to taste. Keep warm and stir periodically while you continue with the rest of the recipe.
4. In a large skillet, add the 2 Tbsp vegetable oil.
5. Add shrimp in a single layer and cook, turning halfway through until pink on both sides and opaque in the center.
Be careful not to overcook. Remove shrimp from the pan and set aside on a plate.
6. If needed, add a bit more oil to the same sauté pan and over low heat, sauté the sliced white portions only of the scallions along with the minced garlic and cayenne until the vegetables have softened, about 2 minutes.
7. Add the ½ cup of chicken stock and simmer, scraping the bottom of the pan to bring up any bacon fond.
8. Over low heat, whisk in the diced butter to form a sauce.
Immediately add back in cooked shrimp and lemon juice and simmer briefly, turning the shrimp in the sauce to coat.
9. Serve the shrimp and sauce over the hot grits and garnish with the green portions of the sliced scallions
I hope this dish brings as much warmth and comfort to your family as it does to mine ♥️