This iconic Southern recipe combines delectable shrimp in a spicy sauce with creamy cheese grits for the ultimate comfort food meal! It’s a quick dinner for busy people, an easy way to satisfy seafood lovers, and it’s gluten-free!
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What Is Shrimp And Grits?
Shrimp and grits were originally called breakfast shrimp. But you can eat at any time of the day.
Charleston, South Carolina, is believed to be home to the original shrimp and grits where it’s sometimes called low country shrimp.
Ingredients You’ll Need
- white wine
- salt
- corn grits
- butter
- heavy cream
- shredded parmesan
- water
- shrimp
- olive oil
- black pepper
- garlic
- parsley
- paprika
- Worcestershire sauce
- hot sauce
- freshly squeezed lemon juice
How to Make Shrimp And Grits
- Bring the stock, white wine, water, and salt to a boil.
- Whisk in the grits and cook over moderately high heat. Stir occasionally until thickened and tender, about 10-20 minutes.
- Gently stir in the cream, butter, and parmesan. Cover and remove from the heat.
- Heat the oil in a large skillet over medium-high. Cook the shrimp coated in pepper for approximately 3 minutes until turning golden.
- Stir in the remaining ingredients for the sauce and cook for another 2 minutes until fully cooked. Spoon the grits into a bowl and top with shrimp and sauce to serve. Yummy!
Tips For the Best Shrimp and Grits
- Preparing all of the ingredients beforehand will make it easy and fast to make shrimp and grits.
- Any leftovers should be stored in an airtight container and eaten within a few days. Reheat on low power at one-minute intervals in the microwave.
Is Polenta The Same As Grits?
No, they’re both made from ground corn but polenta is made from yellow corn, and grits are typically made from white corn, which is finer, for a creamier texture than polenta.
Shrimp And Grits Recipe
This iconic Southern recipe combines delectable shrimp in a spicy sauce with creamy cheese grits for the ultimate comfort food meal! It’s a quick dinner for busy people, an easy way to satisfy seafood lovers, and it’s gluten-free!
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Servings: 4 servings
Ingredients
For the Grits
- ½ cup white wine
- ½ teaspoon salt
- 2 1/2 cups water
- 1 cup corn grits
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1 cup shredded parmesan
For the Shrimp
- 1 pound shrimp
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- 1 tablespoon garlic minced
- 1 tablespoon parsley minced
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Bring white wine, water, and salt to a boil.
- Whisk in the grits and cook over moderately high heat. Stir occasionally until thickened and tender, about 10-20 minutes.
- Gently stir in the cream, butter, and parmesan. Cover and remove from the heat.
- Heat the oil in a large skillet over medium-high. Cook the shrimp coated in pepper for approximately 3 minutes until turning golden.
- Stir in the remaining ingredients for the sauce and cook for another 2 minutes until fully cooked.
- Spoon the grits into a bowl and top with shrimp and sauce to serve. Yummy!
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