Shrimp and Grits

• 1 1/2 cups stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese, for serving

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, season shrimp with black pepper, paprika, cayenne (if using), and remaining 1/2 teaspoon salt.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
4. 4 Add shrimp to skillet, cooking for 1-2 minutes per side until pink and opaque. Remove from heat.
5. 5 Serve shrimp over grits, garnished with parsley and Parmesan cheese.

Nutrition

Tips

• For extra flavor, stir in a splash of milk or cream into the grits during the last few minutes of cooking.
• If you like spice, add a pinch more cayenne or serve with hot sauce.
• Use shrimp tails for presentation if desired.
• Ensure shrimp reaches an internal temperature of 145°F for safety.
• Toast some diced bacon to sprinkle on top for a smoky kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with sautéed mushrooms for an earthy twist.
• Add crispy bacon for extra flavor.
• Complement with a slice of crusty bread.

FAQ