Description
Sizzling garlic butter and fresh shrimp served over creamy grits, this dish captures the essence of Southern comfort food.
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken broth
- 3 tablespoons butter (for grits)
- 1 cup sharp cheddar cheese, grated
- 1 lb fresh shrimp, peeled and deveined
- 2 tablespoons butter (for shrimp)
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring 4 cups of chicken broth to boil in a large pot.
- Gradually whisk in 1 cup of stone-ground grits to prevent lumps.
- Reduce heat to low and let it simmer gently, stirring occasionally, for 20-25 minutes until grits thicken to a creamy consistency.
- Stir in 3 tablespoons of butter and 1 cup of grated sharp cheddar cheese until melted and smooth. Keep warm.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add finely chopped onions and minced garlic. Cook until fragrant and translucent.
- Add the peeled and deveined shrimp to the skillet and season with smoked paprika, cayenne pepper, salt, and black pepper.
- Sauté for 3-4 minutes or until shrimp turn pink and opaque, being careful not to overcook.
- Serve the cooked shrimp hot over a bed of creamy grits, garnished with sliced green onions and chopped parsley.
Notes
For added flavor, consider a splash of lemon juice before serving. Serves well with a side salad or seasonal vegetables.
