Garlic Butter Shrimp and Grits Recipe

This Garlic Butter Shrimp and Grits recipe isn’t just a meal; it’s an experience, a warm hug on a chilly evening, and a guaranteed crowd-pleaser. The first time I made this, the aroma alone had my family drifting into the kitchen, eyes wide with anticipation. The creamy, cheesy grits provide the perfect, comforting base for the plump, juicy shrimp, all enrobed in a luscious, garlicky butter sauce that’s simply divine. My kids, who can be notoriously picky, devoured their bowls and even asked for seconds – a true testament to its universal appeal. It has since become a staple in our home, a go-to for special occasions, cozy nights in, or whenever we crave something truly satisfying and soul-soothing. The balance of textures and flavors – the smooth grits, the tender shrimp, the rich sauce with a hint of zest – is culinary perfection. Trust me, once you try this, you’ll understand why it’s more than just a recipe; it’s a memory in the making.

The Ultimate Garlic Butter Shrimp and Grits: A Recipe for Pure Comfort

Shrimp and Grits is a quintessential Southern dish, beloved for its comforting qualities and incredible flavor. This version, elevated with a rich garlic butter sauce, takes it to a whole new level of deliciousness. Get ready to impress yourself and anyone lucky enough to share this meal with you.

Ingredients for Irresistible Garlic Butter Shrimp and Grits

To achieve the perfect balance of creamy, savory, and garlicky goodness, here’s what you’ll need:

For the Creamy Grits:

• 1 cup stone-ground or old-fashioned grits (not instant)
• 2 cups whole milk
• 2 cups chicken or vegetable broth (low sodium)
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter, cut into pieces
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Pinch of cayenne pepper (optional, for a little kick)

For the Garlic Butter Shrimp:

• 1.5 lbs large shrimp (21-25 count), peeled and deveined, tails on or off as preferred
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 6-8 cloves garlic, minced (about 2-3 tablespoons)
• 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio, optional, or use chicken broth)
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (or more, to taste)
• Salt and freshly ground black pepper to taste

Optional Garnishes:

• Extra chopped fresh parsley
• Sliced green onions
• Crumbled cooked bacon
• A dash of your favorite hot sauce

Step-by-Step Instructions for Perfect Shrimp and Grits

Follow these detailed instructions to create a restaurant-worthy dish in your own kitchen.

Part 1: Prepare the Creamy Grits

1. Combine Liquids: In a medium, heavy-bottomed saucepan, combine the milk and broth. Bring to a gentle simmer over medium heat. Be careful not to scald the milk.
2. Whisk in Grits: Slowly whisk the grits into the simmering liquid. Whisk constantly for the first 1-2 minutes to prevent lumps from forming.
3. Cook the Grits: Reduce the heat to low, cover the saucepan, and let the grits cook, stirring occasionally (every 5-7 minutes) to prevent sticking and ensure even cooking. Stone-ground grits can take anywhere from 20 to 45 minutes to become tender and creamy, depending on the grind. If using old-fashioned grits, they might cook a bit faster, around 20-25 minutes. If the grits become too thick during cooking, you can add a little more hot broth or water to reach your desired consistency.
4. Add Richness: Once the grits are tender and creamy, remove from heat. Stir in the 4 tablespoons of butter until melted. Then, stir in the heavy cream, shredded cheddar cheese, and grated Parmesan cheese. Continue stirring until the cheeses are fully melted and incorporated, and the grits are smooth and luscious.
5. Season Grits: Season the grits generously with salt, freshly ground black pepper, and a pinch of cayenne pepper if using. Taste and adjust seasonings as needed. Keep the grits covered and warm while you prepare the shrimp. If they thicken too much while standing, stir in a splash of warm milk or broth before serving.

Part 2: Cook the Garlic Butter Shrimp

1. Season Shrimp: Pat the shrimp dry with paper towels. This helps them get a nice sear. In a medium bowl, toss the shrimp with smoked paprika, a pinch of salt, and freshly ground black pepper.
2. Sauté Aromatics: In a large skillet (cast iron works wonderfully), heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foamy. Add the minced garlic and red pepper flakes (if using) and cook for about 30-60 seconds, until fragrant. Be very careful not to burn the garlic; burnt garlic will taste bitter.
3. Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Overcooked shrimp will be tough, so watch them closely.
4. Deglaze (Optional): If using white wine, pour it into the skillet. Let it bubble and reduce for about 1-2 minutes, scraping up any browned bits from the bottom of the pan. If not using wine, you can use an equivalent amount of chicken broth or just skip this step.
5. Create the Sauce: Reduce the heat to low. Stir in the fresh lemon juice and the chopped fresh parsley. Taste the sauce and adjust salt and pepper if needed. If you want a richer sauce, you can stir in an additional tablespoon of cold butter at this stage until it melts and emulsifies.

Part 3: Assemble and Serve

1. Plate the Grits: Spoon a generous portion of the warm, creamy grits into individual serving bowls. Create a slight well in the center.
2. Add the Shrimp: Arrange several pieces of the garlic butter shrimp on top of the grits.
3. Drizzle with Sauce: Spoon the delicious garlic butter sauce from the skillet generously over the shrimp and grits.
4. Garnish: Sprinkle with optional garnishes like extra fresh parsley, sliced green onions, or crumbled bacon. A dash of hot sauce on top can also add a nice finishing touch for those who like extra spice.
5. Serve Immediately: Garlic Butter Shrimp and Grits are best enjoyed hot and fresh.

Nutrition Facts (Estimated)

• Servings: 4 generous servings
• Calories per serving: Approximately 750-850 kcal

Disclaimer: Nutritional information is an estimate and can vary depending on the specific ingredients used (e.g., fat content of milk and cheese, size of shrimp) and exact quantities. This estimate includes the grits, shrimp, and sauce as described.

Time Commitment: From Prep to Plate

Understanding the time involved helps in planning your meal prep.

• Preparation Time: 20 minutes (chopping garlic, parsley, measuring ingredients, peeling and deveining shrimp if not already done)
• Cooking Time:
  • Grits: 25-45 minutes (depending on type of grits)
  • Shrimp: 5-7 minutes
• Total Time: Approximately 45 minutes to 1 hour 5 minutes (largely dependent on grits cooking time)

You can efficiently prepare the shrimp and sauce while the grits are simmering to optimize your time.

How to Serve Your Masterpiece: Presentation Matters

Serving this dish with a little flair can elevate the dining experience. Here are some ideas:

• Classic Bowl Presentation:
  • Serve in wide, shallow bowls. This allows for a good grits-to-shrimp ratio in every bite and showcases the dish beautifully.
  • Ensure the grits are ladled first, forming a creamy bed.
  • Artfully arrange 5-7 shrimp on top.
  • Generously spoon the garlic butter sauce over everything, letting it pool slightly around the shrimp.
• Garnish Generously:
  • Fresh Herbs: A vibrant sprinkle of finely chopped fresh parsley or chives adds color and freshness.
  • Green Onions: Thinly sliced green onions (both white and green parts) provide a mild, crisp bite.
  • Bacon: For an extra layer of savory flavor and crunch, top with crumbled, crispy cooked bacon.
  • Citrus Zest: A tiny bit of lemon zest grated over the top right before serving can brighten the flavors.
• Family Style:
  • For a more casual gathering, serve the creamy grits in a large, warmed serving bowl and the garlic butter shrimp in a separate platter or skillet.
  • Allow guests to assemble their own bowls, customizing the amount of shrimp and sauce.
• Pairing Suggestions:
  • Bread: Serve with a side of crusty bread or Southern-style biscuits to sop up any leftover delicious garlic butter sauce.
  • Salad: A simple green salad with a light vinaigrette can offer a refreshing contrast to the richness of the dish.
  • Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay pairs wonderfully. A light-bodied rosé can also be a good match.
  • Beer: A light lager or a crisp pilsner complements the flavors without overpowering them.

Pro Tips for Next-Level Shrimp and Grits

Take your Garlic Butter Shrimp and Grits from great to absolutely phenomenal with these expert tips:

1. Don’t Rush the Grits: The key to exceptionally creamy grits is patience. Use stone-ground or old-fashioned grits, not instant. Cook them low and slow, stirring frequently to release their starches and prevent lumps. Using a mix of milk and broth, plus finishing with heavy cream and butter, builds layers of flavor and richness.
2. Quality Shrimp Matters: Use the best quality shrimp you can find, preferably large (21-25 count) or jumbo (16-20 count). Wild-caught often has a better flavor and texture than farm-raised. Pat them thoroughly dry before seasoning and searing; this promotes a beautiful color and prevents them from steaming in the pan.
3. The “Mise en Place” Magic: This French term means “everything in its place.” Before you start cooking, chop your garlic and parsley, measure out your wine and lemon juice, shred your cheese, and have all your spices ready. This makes the cooking process smooth, stress-free, and helps prevent overcooking, especially for the quick-cooking shrimp and garlic.
4. Balance the Sauce: The garlic butter sauce is the star alongside the shrimp. Use fresh garlic for the best flavor. Don’t let the garlic burn when sautéing, as it will turn bitter. The acidity from the white wine (if using) and fresh lemon juice is crucial for cutting through the richness of the butter and cheese, balancing the overall dish. Taste and adjust seasonings – a little more salt, a touch more lemon, or an extra pinch of red pepper flakes can make all the difference.
5. Layer Your Flavors: Every component should be well-seasoned. Season the grits as they cook and again after adding cheese. Season the shrimp before searing. Taste the sauce and adjust. This attention to seasoning at each step ensures the final dish is harmonious and deeply flavorful, rather than having one bland component and one overly seasoned one.

Frequently Asked Questions (FAQ) about Garlic Butter Shrimp and Grits

Q1: Can I use quick-cooking or instant grits for this recipe?
A: While you can technically use them, it’s highly recommended to use stone-ground or old-fashioned grits for the best texture and flavor. Instant grits tend to be gummy and lack the depth of flavor that slow-cooked grits provide. If you’re short on time, quick-cooking grits (not instant) are a better alternative than instant, but stone-ground grits will yield the most authentic and satisfying result. Adjust cooking time according to package directions if using quick grits.

Q2: Can I make this recipe ahead of time?
A: Components can be prepped, but it’s best served fresh. Grits tend to thicken considerably as they cool. You can make the grits ahead and reheat them gently on the stovetop, adding more milk, broth, or cream to loosen them to the desired consistency. The shrimp and garlic butter sauce are best made just before serving, as reheated shrimp can become rubbery. You can, however, chop your aromatics and parsley, and peel/devein shrimp in advance.

Q3: What if I don’t want to use white wine in the sauce?
A: No problem! You can substitute the white wine with an equal amount of chicken broth or even shrimp stock if you have it. This will still help deglaze the pan and add flavor. If you prefer, you can also omit it entirely, though the sauce might be slightly less complex. The lemon juice will still provide necessary acidity.

Q4: How do I prevent my grits from becoming lumpy?
A: The key is to add the grits to the simmering liquid very slowly while whisking constantly. Continue whisking vigorously for the first 1-2 minutes of cooking. Then, during the low and slow simmer, stir them frequently (every 5-7 minutes) to prevent lumps from forming and to keep them from sticking to the bottom of the pot. Using a heavy-bottomed saucepan also helps with even heat distribution.

Q5: Can I use frozen shrimp? How should I prepare them?
A: Yes, frozen shrimp work perfectly well for this recipe! Thaw them properly before use. The best way is to place them in a colander in the refrigerator overnight. For a quicker thaw, you can place the frozen shrimp in a sealed bag and submerge them in a bowl of cold water for about 20-30 minutes, changing the water once. Once thawed, pat them thoroughly dry with paper towels before seasoning and cooking. This is crucial for getting a good sear.

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