Southern Shrimp and Grits
This simple Southern Shrimp and Grits Recipe is easy to make with a few ingredients. Imagine creamy buttery grits topped with Old Bay seasoned fresh shrimp.
Servings: 4
Calories: 526kcal
Equipment
- 1 Large skillet
- 1 Medium Saucepan
- 1 wooden spoon or whisk
Ingredients
- 1 cup quick cooking grits
- 3 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper or white pepper
- 3 tablespoons butter
- 1 cup shredded cheddar cheese
- 2 tablespoons heavy cream or half and half (optional)
- 2 tablespoons Olive Oil
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon Old Bay Seasoning
- 1 cup chopped spinach, seasoned and sauteed
- ½ cup grape tomatoes, quartered
Instructions
- Using a medium size saucepan on the stovetop over medium high heat, add 1 cups grits, 3 cups chicken broth, ½ teaspoon salt, and ¼ teaspoon ground pepper. Allow it to come to a boil, about 5 minutes.
- Cover the saucepan with the lid, reduce the heat to low, and allow the grits to slowly simmer until they thicken, about 5 minutes. Remove the lid and whisk frequently to prevent lumps.
- Carefully remove the lid and stir in the 3 tablespoons butter and 1 cup shredded cheddar cheese until fully melted and smooth.
- Stir in the 2 tablespoons heavy cream until combined and allow it to cook for 2 to 3 more minutes.
- While the grits are cooking, heat a large skillet on the stovetop over medium heat. Add the 2 tablespoons olive oil and allow it to heat. Add the ½ cup diced onion and allow it to cook until it begins to soften, about 2 minutes. Add the 2 cloves minced garlic and cook until fragrant, about 1 to 2 minutes.
- Generously season 1 pound raw shrimp with 1 tablespoon Old Bay seasoning. Toss to make sure fully coated.
- Add the seasoned shrimp to the skillet with the onion mixture. Toss and cook the shrimp until no longer pink, about 3 to 5 minutes.
- Divide the shrimp among serving bowls. Top with an even amount of the shrimp mixture. Add the 1 cup cooked spinach and ½ cup quartered grape tomatoes to the top of each bowl. Serve immediately while still warm and enjoy!
Video
Notes
- I suggest selecting large or jumbo shrimp for this recipe. Wild-caught Gulf Coast shrimp are the best if available.
- Do not overcook the shrimp. Cook enough until they are no longer pink, then remove from the heat.
- Low and slow is best for cooking the grits. Start cooking them first (before the shrimp).
- You can add cooked chopped bacon or cooked sliced andouille sausage for extra flavor.
- Top with a dash or two of hot sauce or cut green onions.
- Add some heavy cream or half and half to the grits to make them super creamy.
Nutrition
Calories: 526kcal | Carbohydrates: 37g | Protein: 29g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 206mg | Sodium: 1873mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5618IU | Vitamin C: 7mg | Calcium: 347mg | Iron: 3mg
