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Homemade Shrimp and Grits

This dish features creamy, slow-simmered grits topped with smoky, tender shrimp cooked in a spicy butter sauce. The process involves stirring the grits until velvety and searing shrimp until perfectly pink, resulting in a comforting yet flavorful Southern classic with a rich, textured appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup stone-ground grits preferably
  • 4 cups water or broth for cooking the grits
  • 1 cup shredded sharp cheddar cheese optional, for richness
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons oil for searing shrimp
  • 2 tablespoons butter unsalted
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional for heat
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Heavy-bottomed saucepan
  • Large skillet
  • Whisk
  • Spatula
  • Lemon squeezer

Method
 

  1. Bring water or broth to a gentle simmer in the heavy-bottomed saucepan over medium heat. Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps. Reduce heat to low, cover, and cook, stirring every 5 minutes, until the grits are tender and velvety, about 20-25 minutes.
  2. While the grits simmer, season the peeled shrimp with salt and pepper, then heat oil in the large skillet over high heat. Once shimmering, add the shrimp in a single layer and sear for 2-3 minutes per side until pink and slightly charred. Remove and set aside.
  3. In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant and slightly golden. Stir in smoked paprika and cayenne pepper, cooking for another 30 seconds to toast the spices and release their aroma.
  4. Return the seared shrimp to the skillet, pouring in lemon juice. Toss gently to coat the shrimp in the spicy butter sauce. Cook for another 1-2 minutes until the flavors meld and shrimp are heated through.
  5. Check the consistency of the grits; they should be creamy and thick. Stir in shredded cheddar cheese if using, allowing it to melt into the grits for added richness. Taste and adjust seasoning with salt, pepper, and more lemon juice if desired.
  6. Plate the hot, cheesy grits in bowls, then spoon the smoky, spicy shrimp and sauce over the top. Garnish with extra herbs or lemon wedges if you like, and serve immediately while everything is warm and inviting.

Notes

For an extra smoky flavor, toast the spices gently before adding to the butter. Use fresh lemon juice for brightness, and serve with a side of hot sauce or chopped herbs for added zest.