Shrimp with Cheddar Grits

The first time I had shrimp and grits was at a tiny restaurant in Charleston where the waiter warned me about the 'butter situation.' I waved him off, assuming he was exaggerating. When the bowl arrived, steaming and smelling of garlic and sea, I took one bite and understood everything. That weekend I bought my first bag of stone-ground grits and haven't looked back since.

I made this for my dad last winter during his visit, watching skeptically as he eyed the bowl. He took one tentative bite, went quiet for a full minute, then asked if I'd teach him the recipe. We stood in the kitchen together the next night while he tried to get his sauce exactly right.

Ingredients

• Stone-ground grits: Instant grits won't give you that creamy texture, so invest the extra five minutes for the real thing
• Sharp cheddar cheese: The sharpness cuts through the richness of the grits and adds depth that mild cheese can't match
• Large shrimp: Go for the biggest ones you can find since they shrink slightly when cooked and look more impressive plated whole
• Smoked paprika: This is the secret ingredient that adds a subtle smoky depth without overpowering the delicate shrimp
• Lemon juice: Fresh is non-negotiable here since it cuts through the butter and brightens the entire dish

Instructions

Make the creamy grits base:

Bring your water or broth to a rolling boil before slowly whisking in the grits to prevent any stubborn lumps from forming

Simmer to perfection:

Keep the heat low and stir occasionally, scraping the bottom of the pan to ensure nothing sticks or burns

Add the cheese and butter:

Remove from heat first and stir vigorously until everything melts into the smoothest, most luxurious texture imaginable

Season the shrimp:

Pat them completely dry so they sear rather than steam, then coat evenly with the spice mixture

Sear the shrimp:

Get your pan nice and hot so they develop a gorgeous crust while staying tender inside, about two to three minutes per side

Finish with brightness:

Squeeze that lemon juice right into the pan and toss in the parsley, letting everything meld for just thirty seconds

Plate and serve:

Spoon a generous mound of grits into each bowl and arrange the shrimp on top with plenty of that buttery pan sauce

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This recipe became our Sunday morning tradition after that first week with my dad. Now whenever I smell butter hitting a hot pan, I'm transported back to that small kitchen, the two of us hunched over the stove, adjusting seasonings and stealing shrimp straight from the pan.

Making It Your Own

I've learned that swapping half the water for milk or cream transforms the grits into something almost impossibly rich. The first time I tried this variation, my husband actually went back for thirds and pretended he hadn't already eaten two bowls.

The Art of the Sear

Getting that perfect golden crust on shrimp is mostly about moisture control. I spent years making the mistake of not drying them thoroughly enough, resulting in pale, boiled-tasting shrimp. Now I lay them on paper towels while the grits simmer, and the difference is night and day.

Building the Perfect Bowl

There's something deeply satisfying about the way these ingredients come together in the bowl. The hot grits warm the shrimp, the sauce seeps into every crevice, and each spoonful hits all the right notes of creamy, spicy, and bright.

• Make sure your grits stay hot while you cook the shrimp since cold grits lose that luxurious appeal
• Have everything plated before calling everyone to the table since this dish is at its absolute best piping hot
• Pass extra hot sauce at the table since some people inevitably want more heat than others

Save

There are few things more comforting than a bowl of this on a rainy evening. Hope it becomes as loved in your kitchen as it is in mine.

Common Questions

→ What type of grits works best?

Stone-ground grits offer the best texture and flavor, providing a creamy and slightly coarse base perfect for this dish.

→ Can chicken broth be used instead of water for cooking grits?

Yes, substituting low-sodium chicken broth for water enhances the grits’ flavor with a savory depth.

→ How is the shrimp seasoned?

Shrimp are seasoned with salt, black pepper, smoked paprika, and optional cayenne pepper for a mild smoky heat complemented by fresh parsley and lemon juice.

→ What is the best way to cook the shrimp?

Sauté the shrimp in olive oil and butter with minced shallots and garlic over medium-high heat until pink and opaque, ensuring tenderness and flavor.

→ Are there suggestions to customize this dish?

For richer flavor, replace part of the cooking liquid with milk or cream. Adding crumbled bacon or andouille sausage can create a heartier meal, and a dash of hot sauce offers extra spice.

→ What garnishes complement this dish?

Thinly sliced scallions and additional shredded cheddar cheese add freshness and richness on top of the creamy grits and shrimp.