Garlic Butter Shrimp and Grits

$- 1 cup stone-ground grits - 4 cups water or low-sodium chicken broth - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter, divided - 4 cloves garlic, minced - 1 lemon (zested and juiced) - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and black pepper to taste - 1/2 cup heavy cream (optional for creamier grits) - 2 green onions, chopped (for garnish) - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key to making this dish shine. I always use stone-ground grits. They add a rich flavor and smooth texture. For the liquid, I prefer low-sodium chicken broth. It enhances the taste without adding too much salt. Shrimp is the star here. I use large shrimp, peeled and deveined for ease. The garlic adds depth and aroma. You will need unsalted butter to create that rich, creamy sauce. Lemon brightens the dish with its zest and juice. Smoked paprika gives a hint of smokiness. Red pepper flakes add just the right amount of heat. Adjust this to your taste. Don’t forget to season with salt and black pepper. For creamier grits, a splash of heavy cream works wonders. Lastly, fresh green onions and parsley make great garnishes. They add a pop of color and freshness. These ingredients come together to create a simple, yet satisfying meal. Each bite brings warmth and joy. You can customize it to your liking, making it a personal favorite! {{ingredient_image_2}} - Start by boiling 4 cups of water or chicken broth in a medium pot. - Slowly whisk in 1 cup of stone-ground grits. This helps to prevent clumps. - Reduce the heat to low and let it simmer. Stir often for about 20-25 minutes. The mixture will thicken and become creamy. - For extra creaminess, stir in 1/2 cup of heavy cream during the last 5 minutes of cooking. - Finally, add salt to taste. - While the grits cook, dry 1 pound of shrimp with a paper towel. - Season the shrimp with salt, black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon red pepper flakes. Make sure they are well-coated. - In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. - Add 4 cloves of minced garlic and cook for about 1 minute until it smells great. - Next, add the seasoned shrimp to the skillet. Cook them for 2-3 minutes on each side. Look for them to turn pink and opaque. - Squeeze juice from half of the lemon. Sprinkle the lemon zest over the shrimp. Toss well to coat. - After the shrimp cook, remove them from the skillet and set aside on a plate. - In the same skillet, add the remaining 2 tablespoons of butter. Stir until it melts into a rich garlic butter sauce. Take the skillet off the heat. - Spoon the creamy grits into bowls. - Top each bowl with the garlic butter shrimp. - Drizzle any leftover garlic butter sauce over the shrimp. - Finish with chopped green onions and parsley for a fresh touch. Use stone-ground grits for the best flavor. They cook slowly and give a great texture. Boil water or broth first. Gradually whisk in the grits to avoid lumps. Stir often while they simmer. Cook until they are thick and creamy, about 20-25 minutes. For extra creaminess, add half a cup of heavy cream at the end. To ensure shrimp cook well, don’t overcook them. Cook them for about 2-3 minutes on each side. They turn pink and opaque when done. Season the shrimp with salt, black pepper, smoked paprika, and red pepper flakes. Toss them gently to coat evenly. This way, every bite is full of flavor. For an appealing look, serve with lemon wedges. They add color and freshness. Use shallow bowls to showcase the creamy grits. Spoon the grits in first, then arrange the shrimp on top. Drizzle any leftover garlic butter sauce over the shrimp. Finish with green onions and parsley for a touch of brightness. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp if available. Frozen shrimp can work in a pinch, but make sure to thaw them properly before cooking. Adjust the Spice: The amount of red pepper flakes can be adjusted based on your heat preference. Start with less if you're unsure, and you can always add more later. Cook Grits Slowly: Cooking grits over low heat allows them to become creamier and prevents them from clumping. Stir occasionally for the best results. Garnish for Appeal: Don't skip the fresh parsley and green onions. They add color, flavor, and freshness to the dish, making it visually appealing and delicious. {{image_4}} To kick up the heat, try adding more red pepper flakes. Start with one teaspoon, then adjust to your taste. You can also add fresh chili peppers. Slice them thin and toss them into the skillet with the garlic. This adds a vibrant flavor and a nice kick. You can change the creaminess of your dish with different types of cream or milk. For a lighter option, use half-and-half or almond milk. If you want it richer, try heavy cream or even coconut cream for a unique twist. Remember to adjust your seasonings if you switch up the liquids. This helps keep the flavors balanced. Adding vegetables can boost flavor and nutrition. Consider spinach, bell peppers, or corn for color and texture. You can also mix in cheese for extra flavor. A sharp cheddar or creamy goat cheese pairs well with the shrimp and grits. These add-ins make your dish more filling and fun. To store leftovers, let them cool first. Place the shrimp and grits in separate airtight containers. This keeps the grits creamy and the shrimp fresh. Use glass or plastic containers with tight-fitting lids for best results. Label each container with the date to track freshness. To reheat, use a microwave or stovetop. For the microwave, place the grits in a bowl and add a splash of water. Heat in short bursts, stirring often. For shrimp, use a skillet on low heat. Add a bit of butter to keep them moist. Stir gently to avoid overcooking. Yes, you can freeze the dish, but it's best to freeze the shrimp and grits separately. To freeze, use freezer-safe containers. Be sure to cool everything completely before sealing. For thawing, place in the fridge overnight. Reheat gently to keep the texture nice. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water for a quick thaw. Frozen shrimp can still taste great in this dish. If you don't have grits, use polenta or even quinoa. Both options provide a nice base for the shrimp. You can also try mashed potatoes for a different twist on this classic dish. Shrimp cook quickly. They are ready when they turn pink and opaque. It takes about 2-3 minutes on each side. Avoid overcooking, as they can become tough. Yes, you can make this dish dairy-free. Use olive oil instead of butter. Replace heavy cream with coconut milk or a dairy-free cream. This keeps the dish rich and flavorful without dairy. Leftovers can last for about 2-3 days in the fridge. Store them in an airtight container. Reheat gently on the stove or in the microwave to enjoy later. This recipe brings together the rich flavors of shrimp and creamy grits. We explored each step, from cooking the grits to sautéing the shrimp in garlic butter. Remember to adjust spice levels to your liking and consider different variations for added flair. Enjoying this meal means savoring its comforting texture and taste. So grab your ingredients, follow the steps, and delight in this delicious dish. Happy cooking!$

Garlic Butter Shrimp and Grits

A delicious dish featuring creamy grits topped with succulent garlic butter shrimp.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Southern

Servings 4

Calories 450 kcal

Ingredients

1 cup stone-ground grits
4 cups water or low-sodium chicken broth
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 lemon zested and juiced
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
to taste Salt and black pepper
1/2 cup heavy cream (optional for creamier grits)
2 green onions chopped (for garnish)
Fresh parsley, chopped (for garnish)

Instructions

In a medium saucepan, bring the 4 cups of water or chicken broth to a vigorous boil. Gradually whisk in the 1 cup of stone-ground grits to prevent clumping. Reduce the heat to low and let the grits simmer, stirring occasionally, for about 20-25 minutes until the mixture is thick and creamy. For extra creaminess, stir in the 1/2 cup of heavy cream during the final 5 minutes of cooking. Season the grits with salt to taste.
While the grits are cooking, pat the 1 pound of shrimp dry using a paper towel. Season the shrimp with salt, black pepper, 1 teaspoon of smoked paprika, and 1/2 teaspoon of red pepper flakes, ensuring they are evenly coated.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat until it begins to bubble. Add the 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Add the seasoned shrimp to the skillet, cooking them for 2-3 minutes on each side until they are pink and opaque. Squeeze in the juice from half of the lemon and sprinkle over the lemon zest, tossing to thoroughly coat the shrimp in the flavorful mixture.
Once cooked, remove the shrimp from the skillet and set them aside on a plate. In the same skillet, add the remaining 2 tablespoons of butter, stirring until it melts into a rich garlic butter sauce. Remove the skillet from heat.
Spoon the creamy grits into individual bowls, then generously top each serving with the garlic butter shrimp. Drizzle any leftover garlic butter sauce over the shrimp, and finish with a sprinkle of chopped green onions and parsley for a fresh touch.

Notes

Serve with lemon wedges on the side for a pop of color and an additional squeeze of freshness.

Keyword comfort food, garlic butter, grits, shrimp