Creamy Garlic Shrimp and Grits

• 1 1/2 cups stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 In a medium saucepan, bring water and 1/2 teaspoon salt to a boil. Slowly whisk in grits, reduce heat to low, and cook for 15 minutes, stirring occasionally.
2. 2 While grits cook, heat olive oil in a large skillet over medium heat. Add shrimp and cook for 1-2 minutes per side until pink.
3. 3 Remove shrimp and set aside. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. 4 Pour in chicken broth and heavy cream, stirring to scrape up any browned bits. Season with black pepper and paprika.
5. 5 Return shrimp to the skillet, reduce heat to low, and simmer for 2 minutes to heat through.
6. 6 Stir Parmesan cheese into the cooked grits if using.
7. 7 Serve grits in bowls topped with shrimp and creamy garlic sauce. Garnish with parsley.

Nutrition

Tips

• For extra flavor, toast the grits in the dry pan before adding water.
• Use shrimp stock instead of chicken broth for a richer shrimp flavor.
• If you're not dairy-free, add a splash more cream for an extra velvety sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Serving Suggestions

• Pair with a crisp green salad for a complete meal.
• A squeeze of fresh lemon over the top adds a zesty brightness.

FAQ