Traditional Southern Favorites

At a Glance

Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 4 | Difficulty: Easy

Introduction

Creamy cheddar grits, smoky seasoned shrimp, and a little green onion make this 15-minute shrimp and grits a fast Southern breakfast-for-dinner favorite. The grits cook while the shrimp season, so both parts reach the table at nearly the same time.

Expect soft, creamy grits with a mild cheddar finish and shrimp that are pink, firm, and lightly spicy. A quick sear gives the shrimp browned edges without overcooking them. The key is to keep the grits moving as they cook and remove the shrimp from the heat as soon as they turn opaque.

This recipe uses quick-cooking grits, which are different from stone-ground grits and make the short cooking time possible. Once the water is simmering and your shrimp are peeled, the rest comes together in one skillet and one saucepan.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup quick-cooking grits
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon kosher salt, divided
• ¼ teaspoon black pepper
• 2 green onions, thinly sliced, optional
• Hot sauce, for serving, optional

Instructions

1. Pat the shrimp dry with paper towels. Place them in a bowl and toss with the smoked paprika, garlic powder, cayenne, ¼ teaspoon of the salt, and black pepper. Dry shrimp sear better, so do not skip this short step.

2. Bring the chicken broth and milk to a gentle simmer in a medium saucepan over medium-high heat, about 3 minutes. Do not let the milk boil hard; a steady simmer is enough.

3. Slowly whisk the grits into the hot liquid. Reduce the heat to low and cook for 5 minutes, stirring every 30 seconds, until the grits are thick and smooth. Stir in the cheddar and 1 tablespoon of butter, then taste and add the remaining ¼ teaspoon salt if needed.

Pro Tip: Keep the grits on low heat while you cook the shrimp. If they become too thick, stir in 1 to 2 tablespoons of warm water or milk.

4. While the grits cook, heat the olive oil and remaining 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Leave space between them so they sear instead of steam.

5. Cook the shrimp for 2 minutes on the first side. Turn them and cook for 1 to 2 minutes more, until they are pink, opaque, and curled into a loose “C” shape. Add the minced garlic during the last 30 seconds and stir so it cooks without burning.

6. Remove the skillet from the heat as soon as the shrimp are done. If a shrimp curls tightly into an “O,” it has likely cooked too long and may be chewy.

7. Spoon the hot cheddar grits into shallow bowls. Divide the shrimp over the top and drizzle any buttery garlic juices from the skillet over each serving.

8. Finish with sliced green onions and hot sauce, if using. Serve immediately while the grits are creamy and the shrimp are warm.

Chef Notes & Variations

For the smoothest grits, whisk them into the simmering broth and milk slowly instead of pouring them in all at once. Quick grits usually finish in about 5 minutes, but package directions can vary, so use the texture as your guide: they should be soft with no grainy bite. If the grits sit before serving, they will thicken. A splash of milk brings them back to a spoonable consistency.

Leftover shrimp and grits can be refrigerated in separate airtight containers for up to 2 days. Reheat the grits gently in the microwave or on the stovetop with a tablespoon of milk, stirring often. Warm the shrimp just until heated through; repeated heating can make them rubbery. For a neat plate, spoon grits into the center of each bowl, arrange three or four shrimp on top, and add green onions for color.

Swap It: Use Monterey Jack or pepper Jack instead of cheddar for a milder or spicier creamy base. You can also replace the chicken broth with vegetable broth, but the chicken broth gives the grits a fuller Southern-style flavor. The practical takeaway is simple: cook the grits gently, sear the shrimp quickly, and serve both right away.

Quick Version

Season 1 pound shrimp with paprika, garlic powder, cayenne, salt, and pepper; sear in oil and butter 2 minutes per side, adding garlic at the end. Simmer 1 cup quick grits in 2 cups broth and 1 cup milk for 5 minutes, stir in cheddar and butter, then serve with shrimp, green onions, and hot sauce.