Oh honey, let me tell you about my first bite of real Southern shrimp and grits – it was like a warm hug from the Lowcountry! I was visiting my Aunt Maybelle in Charleston when she whipped up this magic one sleepy Sunday morning. The way those creamy grits cradled those plump, garlicky shrimp? Absolute heaven. That was twenty years ago, and I’ve been perfecting my own version ever since.

What I love most about shrimp and grits is how something so simple can feel so special. Just humble ingredients – stone-ground grits, fresh shrimp, a pat of good butter – transformed into pure comfort. Over the years, I’ve learned all the little tricks to make it just right (like never, ever using instant grits – trust me on this). Whether it’s a lazy brunch or a cozy dinner, this dish always brings me right back to that sunlit Charleston kitchen where my love affair with Southern cooking began.

Ingredients for Shrimp and Grits

Here’s what you’ll need to make my foolproof shrimp and grits – simple ingredients that pack a punch of flavor:

• 1 cup stone-ground grits (the real deal, none of that instant stuff!)
• 4 cups water (plus extra for adjusting consistency)
• 1 tsp salt (I use kosher salt for better flavor distribution)
• 1/2 cup shredded sharp cheddar cheese (the sharper, the better in my book)
• 1 lb large shrimp, peeled and deveined (fresh if you can get ’em)
• 2 tbsp good-quality butter (divided – 1 for shrimp, 1 for grits)
• 2 cloves garlic, minced (fresh is best, don’t even think about the jarred stuff)
• 1/2 tsp smoked paprika (regular works too, but smoked adds depth)
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (for that pretty finishing touch)

How to Make Shrimp and Grits

Alright y’all, let’s get cooking! This shrimp and grits recipe comes together in under 30 minutes, but tastes like you’ve been slaving away all day. Here’s exactly how I do it, step by step – just like Aunt Maybelle taught me.

Cooking the Grits

First things first – bring that water to a rolling boil in a heavy-bottomed pot (trust me, it makes a difference). Slowly whisk in your grits like you’re making magic potion – this keeps them from clumping. Add the salt, then immediately reduce the heat to low. Cover ’em up and let them work their magic for about 20 minutes, stirring occasionally with a wooden spoon. You’ll know they’re ready when they’re creamy enough to coat the back of that spoon. Now, here’s my secret – stir in that shredded cheddar and an extra pat of butter off the heat. Oh my stars, it’s gonna smell amazing!

Preparing the Shrimp

While those grits are doing their thing, let’s tackle the shrimp. Melt butter in your skillet over medium heat until it’s just starting to bubble. Toss in the minced garlic and let it sizzle for about 30 seconds – just until your kitchen smells like heaven. Now add those beautiful shrimp in a single layer (don’t crowd ’em!). Cook for 2-3 minutes per side until they turn that perfect pink color with just a hint of golden brown. Sprinkle with smoked paprika and black pepper right at the end – this makes all the difference!

Serving Shrimp and Grits

Here comes the fun part! Spoon those luscious, cheesy grits into shallow bowls (warm bowls if you’re fancy). Top with a generous helping of shrimp and all those buttery garlicky drippings from the pan. Finish with a sprinkle of fresh parsley for color and brightness. Personally, I like to add a dash of hot sauce for a little kick, but that’s just me. Serve immediately while everything’s piping hot – the way shrimp and grits were meant to be enjoyed!

Why You’ll Love This Shrimp and Grits Recipe

Listen, I know there are a million shrimp and grits recipes out there, but here’s why mine will become your go-to:

• Quick comfort: Ready in under 30 minutes – perfect for when you need that Southern hug fast
• Creamy dreamy texture: Those stone-ground grits turn silky smooth with just the right amount of cheese
• Flavor fireworks: The garlicky shrimp play off the rich grits like they were made for each other
• Real deal authenticity: No shortcuts here – just honest-to-goodness Lowcountry flavor
• Weeknight fancy: Simple enough for Tuesday, special enough for company

Seriously, one bite and you’ll understand why this dish has been stealing hearts across the South for generations!

Tips for the Best Shrimp and Grits

Alright sugar, let me share my hard-earned shrimp and grits wisdom! After years of perfecting this dish, here are my can’t-miss tips:

Fresh is best: I know frozen shrimp are convenient, but fresh ones make all the difference – they’re sweeter and more tender. Just look for that ocean-fresh smell at the fish counter.

Salt with care: Grits need seasoning, but shrimp can get salty fast. I always wait until the end to adjust salt, tasting as I go.

Butter makes it better: Don’t skimp! That extra pat stirred into the grits at the end creates that dreamy, luxurious texture we all crave.

Watch the clock: Overcooked shrimp turn rubbery in a heartbeat. Take them off the heat as soon as they turn pink – they’ll keep cooking a bit from residual heat.

Shrimp and Grits Variations

Oh, the fun part – making this classic your own! Try crumbling crispy bacon over top for a salty crunch. If you’re feeling fancy, swap the cheddar for smoked gouda – it’ll make those grits sing! Want some heat? A pinch of cayenne in the shrimp seasoning gives just the right kick. My neighbor Louise swears by adding sliced green onions at the end, and honestly? She’s onto something.

What to Serve with Shrimp and Grits

Now, let’s talk sides! Shrimp and grits shine brightest with simple accompaniments. A mess of collard greens cooked with a ham hock is my go-to, but fluffy cornbread works wonders too. For something lighter, try a crisp green salad with buttermilk dressing – the tang cuts through the richness perfectly.

Storing and Reheating Shrimp and Grits

Now sugar, I know you might have leftovers (though it’s rare with this dish!). Store shrimp and grits separately in airtight containers in the fridge for up to 2 days. When reheating, add a splash of water or milk to the grits while warming – it brings back that creamy texture like magic. The shrimp? Just a quick zap in the microwave or gentle reheat in a skillet – don’t overdo it or they’ll get tough!

Shrimp and Grits Nutritional Information

Now, I know y’all might be wondering about the nutrition in this comfort food masterpiece. Here’s the honest truth – shrimp and grits is hearty Southern food meant to nourish your soul as much as your body. The exact numbers will vary depending on your ingredients (like how much cheese you sneak in – no judgment from me!).

Shrimp brings lean protein to the party, while stone-ground grits offer wholesome whole grains. That said, this isn’t diet food – but it’s real food made with love, and that counts for something! If you’re watching specific dietary needs, you can tweak the butter or cheese amounts. Just remember, nutritional values are estimates – your mileage may vary based on the exact brands and portions you use.

Frequently Asked Questions

Can I use quick grits instead of stone-ground?
Oh darlin’, I know they’re tempting for speed, but quick grits just don’t have the same soul! Stone-ground grits give that authentic creamy texture and nutty flavor that makes Southern shrimp and grits special. If you must use quick grits, follow package directions but expect a different (less magical) result.

How do I prevent lumpy grits?
The secret’s in the whisk! Always add grits to boiling water in a slow stream while whisking constantly. And don’t walk away – those first few minutes of stirring are crucial. If you do get lumps, a quick whisk usually smooths them right out.

Can I make this ahead for company?
You bet! Cook the grits about 80% done, then hold them on warm with extra liquid nearby. Cook the shrimp fresh though – they only take minutes and taste best straight from the pan. I’ve done this for many a brunch gathering!

Try this recipe and share your results in the comments below! I’d love to hear how your shrimp and grits turned out.

Creamy 30-Minute Shrimp and Grits That Wow Every Time

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A classic Southern dish featuring creamy grits topped with savory shrimp.

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Ingredients

Scale 1x2x3x

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 1/2 cup shredded cheddar cheese
• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

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Instructions

1. Bring water to a boil in a pot. Stir in grits and salt.
2. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
3. Stir in cheddar cheese until melted.
4. In a skillet, melt butter over medium heat. Add garlic and shrimp.
5. Cook shrimp for 2-3 minutes per side until pink.
6. Sprinkle paprika and black pepper over shrimp.
7. Serve shrimp over grits and garnish with parsley.

Notes

• Use fresh shrimp for best flavor.
• Adjust salt to taste.
• For creamier grits, add more butter or cheese.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 180mg

Keywords: shrimp, grits, Southern, comfort food