This Southern Style Shrimp and Grits recipe delivers a classic, soul-satisfying dish that’s surprisingly easy to make at home. It’s the ultimate comfort food, perfect for a weekend brunch, a special dinner, or whenever you’re craving a taste of the South.
Key Ingredients for Southern Style Shrimp and Grits
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated sharp cheddar cheese
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 4 slices bacon, cooked and crumbled (for topping, optional)
- Fresh parsley, chopped (for topping, optional)
- 1 1/2 cups stone-ground grits
- 4 cups water or milk (or a combination)
- 1/2 teaspoon salt (for grits)
How to Make Southern Style Shrimp and Grits
Embark on a culinary adventure with this straightforward yet deeply flavorful Southern Style Shrimp and Grits. This recipe is designed for simplicity, ensuring a delicious and satisfying meal without fuss. You’ll love the creamy, rich texture of the grits paired with perfectly cooked shrimp bathed in a savory sauce. With a preparation time of approximately 45 minutes, it’s an ideal dish for a weeknight treat or a leisurely weekend gathering.
Step-by-Step Instructions
Prepare the Grits:
- In a medium saucepan, bring 4 cups of water or milk (or a combination) and 1/2 teaspoon of salt to a boil over medium-high heat.
- Gradually whisk in the stone-ground grits.
- Reduce the heat to low, cover, and simmer, stirring frequently, for 25-30 minutes, or until the grits are tender and have reached your desired consistency. If the grits become too thick, you can whisk in a little more milk or water.
- Once cooked, stir in 1 tablespoon of butter and 1/4 cup of the grated cheddar cheese until melted and smooth. Season with salt and pepper to taste. Keep warm.
Prepare the Shrimp:
- While the grits are cooking, pat the shrimp dry with paper towels. Season them lightly with salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the prepared shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- Add the chopped onion, green bell pepper, and celery to the same skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, or until the sauce has slightly thickened.
- Stir in the remaining 1/4 cup of grated cheddar cheese and the smoked paprika. Cook, stirring, until the cheese is melted and the sauce is smooth and creamy.
- Return the cooked shrimp to the skillet with the sauce. Stir to coat the shrimp and heat through, about 1-2 minutes. Taste and adjust seasoning with salt and pepper as needed.
To Serve:
- Spoon a generous portion of the creamy grits into shallow bowls.
- Ladle the shrimp and sauce mixture over the grits.
- Garnish with crumbled bacon and fresh chopped parsley, if desired.
Why You’ll Love This Southern Style Shrimp and Grits
You’ll absolutely adore this Southern Style Shrimp and Grits for its incredibly comforting and rich texture, a true hug in a bowl. It’s a fantastic way to enjoy a restaurant-quality meal in the comfort of your own home, significantly cutting down on dining out costs without sacrificing flavor. The delicate, savory kick from the seasoned shrimp, combined with the creamy, cheesy grits and the subtle smokiness of paprika, makes this dish truly special, offering a delightful experience that rivals even the best Shrimp and Grits New Orleans style. Prepare to be amazed by how simple it is to create this deeply satisfying Southern classic.
This dish is perfect for feeding a crowd or enjoying a cozy dinner for two; its versatility and heartwarming appeal make it a go-to recipe for any occasion. Don’t wait to treat yourself to the authentic taste of the South. Give this Southern Style Shrimp and Grits recipe a try this week – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your delicious Southern Style Shrimp and Grits will ensure you can enjoy its comforting flavors for days to come.
- Refrigeration: Allow the Southern Style Shrimp and Grits to cool completely before transferring any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating on the Stovetop: This is the best method for maintaining the creamy texture of the grits and the integrity of the shrimp. Gently reheat the shrimp and grits in a saucepan over low heat, stirring frequently. You may need to add a splash of milk or chicken broth to loosen the sauce and prevent sticking.
- Reheating in the Microwave: Place a portion in a microwave-safe dish. Cover loosely and heat on medium power in 30-second intervals, stirring in between, until heated through. Be mindful that the texture might be slightly softer than stovetop reheating.
- Freezing: While freezing is possible, the texture of the grits can change upon thawing. If you choose to freeze, transfer cooled leftovers to freezer-safe containers or heavy-duty freezer bags. Store for up to 1-2 months. Thaw overnight in the refrigerator before reheating using one of the methods above.
Final Thoughts
This Southern Style Shrimp and Grits recipe is a testament to how simple ingredients can create an extraordinarily flavorful and satisfying meal. We encourage you to gather your ingredients and experience this heartwarming Southern classic in your own kitchen. It’s a dish that’s sure to become a family favorite.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Southern Style Shrimp and Grits
Ingredients
Equipment
Method
- In a medium saucepan, bring 4 cups of water or milk (or a combination) and 1/2 teaspoon of salt to a boil over medium-high heat.4 cups Water or milk (or a combination), 0.5 teaspoon Salt (for grits)
- Gradually whisk in the stone-ground grits.1.5 cups Stone-ground grits
- Reduce the heat to low, cover, and simmer, stirring frequently, for 25-30 minutes, or until the grits are tender and have reached your desired consistency. If the grits become too thick, you can whisk in a little more milk or water.
- Once cooked, stir in 1 tablespoon of butter and 1/4 cup of the grated cheddar cheese until melted and smooth. Season with salt and pepper to taste. Keep warm.3 tablespoons Unsalted butter, 0.5 cup Sharp cheddar cheese, grated, to taste Salt and freshly ground black pepper
- While the grits are cooking, pat the shrimp dry with paper towels. Season them lightly with salt and pepper.1 pound Large shrimp, peeled and deveined, to taste Salt and freshly ground black pepper
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.1 tablespoon Olive oil, 3 tablespoons Unsalted butter
- Add the prepared shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.1 pound Large shrimp, peeled and deveined
- Add the chopped onion, green bell pepper, and celery to the same skillet. Cook for 5-7 minutes, stirring occasionally, until softened.0.5 cup Yellow onion, finely chopped, 0.25 cup Green bell pepper, finely chopped, 0.25 cup Celery, finely chopped
- Add the minced garlic and cook for another minute until fragrant.2 cloves Garlic, minced
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.1 cup Chicken broth
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, or until the sauce has slightly thickened.0.5 cup Heavy cream
- Stir in the remaining 1/4 cup of grated cheddar cheese and the smoked paprika. Cook, stirring, until the cheese is melted and the sauce is smooth and creamy.0.5 cup Sharp cheddar cheese, grated, 0.25 teaspoon Smoked paprika
- Return the cooked shrimp to the skillet with the sauce. Stir to coat the shrimp and heat through, about 1-2 minutes. Taste and adjust seasoning with salt and pepper as needed.1 pound Large shrimp, peeled and deveined, to taste Salt and freshly ground black pepper
- Spoon a generous portion of the creamy grits into shallow bowls.
- Ladle the shrimp and sauce mixture over the grits.
- Garnish with crumbled bacon and fresh chopped parsley, if desired.4 slices Bacon, cooked and crumbled (for topping, optional), Fresh parsley, chopped (for topping, optional)