Garlic Butter Shrimp and Grits
Course Main Course
Cuisine American
Large pot
Skillet
Wooden spoon
- 1 cup quick-cooking grits
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 5 tablespoons unsalted butter, divided
- 1 1/2 pounds large shrimp, peeled and deveined
- 4 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Bring the chicken broth and salt to a boil in a large pot. Stir in the grits and reduce heat to low. Cook for 5 minutes, stirring often, until thick and creamy.
Remove the pot from heat. Stir in the cheddar cheese and 2 tablespoons of butter until both melt and blend evenly into the grits.
Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the shrimp to the skillet along with the paprika and black pepper. Cook for 2 to 3 minutes per side until the shrimp turn pink and opaque.
Stir the chopped parsley into the shrimp mixture. Spoon the grits into bowls and top with the garlic butter shrimp. Serve with lemon wedges on the side.
Stir the grits steadily while they cook to keep them smooth. Fresh garlic gives the strongest flavor here, so avoid using jarred if possible. The shrimp finish cooking fast, so pull them off the heat as soon as they turn pink to keep them tender. Leftovers reheat gently with a splash of broth to loosen the grits.
Course: Main Course
Cuisine: American
Equipment: Large pot, Skillet, Wooden spoon