Description
Shrimp and Grits from Charleston became my weekend comfort classic that brings Southern charm straight to your dinner table. Creamy stone-ground grits topped with perfectly seasoned shrimp create a simple yet delicious meal perfect for sharing with friends and family.
Ingredients
Scale
Protein:
- 1 pound large shrimp
Base:
- 1 cup stone-ground grits
- 4 cups milk
- 2 cups water
Supporting Ingredients:
- ½ cup grated sharp cheddar cheese
- ¼ cup butter
- ¼ cup chopped fresh parsley
- 2 cloves garlic
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped smoked sausage
- ¼ cup dry white wine
- Salt
- Freshly ground black pepper
Instructions
- Pour 4 cups milk and 2 cups water into a large saucepan, bringing the liquid to a gentle boil over medium-high heat for stone-ground grits.
- Gradually whisk 1 cup grits into the bubbling liquid, reducing heat to low and stirring continuously to prevent lumps from forming.
- Simmer the grits for 20-25 minutes, stirring occasionally until they become thick and creamy.
- Fold ½ cup sharp cheddar cheese and ¼ cup butter into the hot grits until completely melted and incorporated.
- Season the grits with salt and freshly ground black pepper, then set aside and keep warm.
- Pat 1 pound shrimp dry with paper towels and season generously with salt and black pepper.
- Melt 2 tablespoons butter in a large skillet over medium heat until it starts to shimmer.
- Sauté ¼ cup chopped onions and ¼ cup green bell peppers for 4-5 minutes until they become translucent.
- Add 2 minced garlic cloves and cook for an additional 30-45 seconds until fragrant.
- If using, toss in ¼ cup chopped smoked sausage and cook for 2 minutes to release its flavor.
- Increase heat to medium-high and add seasoned shrimp to the skillet, cooking 1-2 minutes per side until they turn pink and opaque.
- Pour ¼ cup white wine into the skillet, scraping up any browned bits from the bottom of the pan.
- Sprinkle ¼ cup fresh chopped parsley over the shrimp and give a quick stir.
- Spoon creamy grits into serving bowls and top with the shrimp mixture, serving immediately while hot.
Notes
- Always use stone-ground grits for the most authentic and creamy texture that really makes this dish special.
- Grate your own cheese instead of pre-shredded for a smoother, more melted consistency in the grits.
- Don’t overcook the shrimp – they should be just pink and tender, which takes only 2-3 minutes per side.
- For a lighter version, swap butter with olive oil and use low-fat milk in the grits to reduce calories without losing flavor.
- Prep Time: 5 minutes
- Cook Time: 15-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 371 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 220 mg