Lowcountry Shrimp and Grits
A comforting Southern dish featuring creamy grits topped with seasoned shrimp, perfect for family gatherings.
Ingredients
For the Grits
- 1 cup stone-ground grits
- 4 cups water or chicken broth (ensure halal)
- 1 cup shredded cheddar cheese for added creaminess
- 2 tablespoons unsalted butter
- Salt and pepper to taste
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper adjust to your heat preference
- 1 tablespoon lemon juice
- Fresh parsley and green onions for garnish
Instructions
Preparation of Grits
- In a pot, bring the water or chicken broth to a boil.
- Gradually whisk in the grits. Reduce the heat to low and cook for about 20-25 minutes, stirring occasionally until the mixture is thick and creamy.
- Add the butter and shredded cheddar cheese, then season with salt and pepper. Keep warm.
Cooking the Shrimp
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Toss in the shrimp and sprinkle with paprika and cayenne pepper. Cook for 3-5 minutes until the shrimp are pink and opaque.
- Finish with a squeeze of lemon juice.
Serving
- To plate, spoon a generous amount of grits into a bowl and top with the sautéed shrimp.
- Garnish with chopped parsley and sliced green onions for a fresh touch.
Notes
For a lighter option, you can use cauliflower grits instead of traditional grits. Make sure to prepare the grits first as they take longer to cook. Avoid overcooking shrimp to maintain a tender texture.