Old Charleston-Style Shrimp and Grits
A creamy and flavorful Southern dish combining succulent shrimp with rich and dreamy grits.
Ingredients
For the Grits
- 1 cup stone-ground grits Use high-quality stone-ground grits for the best texture.
- 4 cups water For boiling the grits.
- salt to taste Salt Adjust based on preference.
For the Shrimp and Sauce
- 1 pound shrimp (peeled and deveined) Fresh shrimp are crucial for the best flavor.
- 1 cup heavy cream Adds richness to the sauce.
- 2 tablespoons butter Use unsalted for better control of seasoning.
- 1 tablespoon olive oil For sautéing the garlic.
- 1 clove garlic (minced) Enhances the flavor profile.
- pepper to taste Pepper Freshly ground is best.
- Fresh parsley or green onions for garnish Adds a fresh touch.
Instructions
Prepare the Grits
- In a large pot, bring 4 cups of water to a boil. Stir in the grits and reduce heat to low, cooking until creamy—about 20 to 25 minutes. Stir occasionally and add salt to taste.
Cook the Shrimp
- In a skillet over medium heat, warm the olive oil and add the minced garlic, sautéing until fragrant—about 1 minute.
- Stir in the shrimp and season with salt and pepper. Cook until they turn pink and opaque, about 3–5 minutes.
Create the Cream Sauce
- Pour in the heavy cream and butter to the skillet, stirring well to combine. Bring to a gentle simmer, allowing the flavors to meld.
Serve
- Once the grits are ready and creamy, spoon them into a bowl. Top with the shrimp and cream sauce, and finish with a sprinkle of fresh parsley or green onions.
Enjoy!
- Dig in and relish the flavors that bring a taste of Southern comfort right to your table!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding cream or broth if needed. Freeze the shrimp and sauce but keep the grits separate as they don’t freeze well.