Go Back
- 1 cup stone-ground grits - 1 pound large shrimp, peeled and deveined - 3 tablespoons unsalted butter, divided - 4 cloves garlic, minced - 1/2 cup heavy cream The foundation of this dish lies in its main ingredients. Stone-ground grits bring a rich texture. They cook slowly, allowing flavors to develop. For the shrimp, I prefer large, fresh ones. They soak up the sauce and keep their bite. Unsalted butter is crucial for flavor control. Garlic adds depth and aroma. Lastly, heavy cream gives the dish a silky finish. - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Juice of 1 lemon - 1/4 cup fresh parsley, finely chopped Seasonings elevate this dish. Smoked paprika adds a hint of warmth. Dried thyme and oregano provide herbal notes. Lemon juice brightens the entire dish. Fresh parsley not only adds color but also freshness. Together, these flavors create a balanced, savory experience. - 4 cups water or chicken broth The choice of cooking liquid is key. Water is simple and works well. Chicken broth adds more flavor, making the grits richer. I often use broth for a creamier taste. This choice enhances the overall dish, making it more satisfying. {{ingredient_image_2}} 1. Boiling water or broth: Start by bringing 4 cups of water or chicken broth to a boil in a medium pot. Use broth for a richer taste. 2. Whisking in the stone-ground grits: Slowly add 1 cup of stone-ground grits to the boiling liquid. Whisk it in well to stop lumps. 3. Cooking time and consistency check: Once it boils again, turn down the heat. Cook for 20-25 minutes, stirring often. Check if the grits are creamy. If they get too thick, add more liquid. 1. Sautéing garlic in butter: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 4 minced garlic cloves and cook for 1-2 minutes. Make sure the garlic doesn’t brown. 2. Adding shrimp and seasoning: Add 1 pound of peeled and deveined shrimp to the skillet. Season with 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, salt, and pepper. 3. Cooking time to achieve perfect shrimp: Cook the shrimp for 2-3 minutes, turning them halfway. They should turn pink and opaque when done. 1. Adding heavy cream and lemon juice: Lower the heat and stir in 1/2 cup of heavy cream. Let it simmer for 2 minutes. Squeeze in the juice of 1 lemon for brightness. 2. Blending grits for creaminess: Once the grits are done, mix in the last tablespoon of butter. Season with salt and pepper. Blend until smooth and creamy. 3. Plating instructions for presentation: Serve the grits in shallow bowls. Top with the shrimp mixture. Sprinkle with 1/4 cup finely chopped fresh parsley for a fresh touch. - Importance of stone-ground grits: Stone-ground grits offer a rich, nutty taste. They give a better texture than quick-cooking grits. Always choose stone-ground for the best results. - Adjusting consistency with liquid: If your grits get too thick, add more water or broth. Stir gently to blend. Aim for a creamy feel; it should not be too runny or too stiff. - Common mistakes to avoid: Avoid cooking grits over high heat. This can make them clump together. Stir often to prevent sticking. - Tips on marinating shrimp: Marinate shrimp for about 30 minutes. Use olive oil, garlic, and lemon juice. This brings out the shrimp's natural taste. - Alternative spices and herbs: Try adding old bay seasoning or fresh basil. They can add unique flavors to your dish. Don't be afraid to experiment! - Cooking shrimp to prevent toughness: Cook shrimp just until they turn pink. Overcooking can make them rubbery. Remove them from heat as soon as they are opaque. - Elegant plating techniques: Use shallow bowls for a nice presentation. Spoon the grits first, then top with shrimp. This makes a beautiful layer effect. - Using garnishes for visual appeal: Fresh parsley adds color and freshness. A slice of lemon on the side brightens the plate. - Accompanying side dishes: Serve with a simple salad or crusty bread. This complements the meal and adds balance. Pro Tips Use Fresh Shrimp: Whenever possible, opt for fresh shrimp over frozen for the best flavor and texture. Adjust Creaminess: If you prefer creamier grits, gradually add more broth or cream until you reach your desired consistency. Flavor Boost: For an extra boost of flavor, consider adding a dash of hot sauce to the shrimp mixture before serving. Herb Variations: Feel free to experiment with fresh herbs like dill or chives for a unique twist on the traditional recipe. {{image_4}} You can make this dish lighter. Use low-fat milk instead of heavy cream. This keeps the creaminess while cutting calories. For a vegan option, replace shrimp with sautéed mushrooms or tofu. Use plant-based butter for a delicious twist. You can also swap out grits for quinoa or cauliflower rice. These choices keep the meal tasty and light. Different regions have unique styles. Southern-style grits are soft and creamy, while coastal versions might add a hint of spice. You can try adding local seafood like crab or scallops for a fresh flavor. Spices vary too; Cajun seasoning can give your dish a kick. Each twist highlights local tastes and makes the meal special. Fresh produce can enhance your dish. In spring, add asparagus or peas for a pop of color. Summer is great for tomatoes or corn, giving a sweet touch. In fall, try butternut squash for a warm flavor. Winter herbs like rosemary or sage can also bring a cozy warmth. Using seasonal ingredients keeps your dish vibrant and fresh. To keep shrimp and grits fresh, store them in separate containers. Use airtight containers to prevent odors and moisture. Grits can thicken in the fridge, so add a little water when reheating. Shrimp should stay in their own container to keep the flavors intact. Remember to eat leftovers within three days for the best taste. When you reheat shrimp and grits, you want to keep them creamy and tasty. For grits, the stovetop is best. Add a splash of water or broth to help them smooth out. Stir often over low heat until warm. For shrimp, you can use the microwave, but be careful not to overcook. Heat in short intervals, checking often. If you want to freeze garlic herb shrimp and grits, do it right. Place the grits and shrimp in separate freezer-safe bags or containers. This helps keep their taste and texture. For best results, eat them within three months. When you’re ready, thaw overnight in the fridge. Reheat gently on the stovetop to enjoy their full flavor. For this recipe, large shrimp work best. They have a nice texture. You can use fresh or frozen shrimp. Fresh shrimp taste great but may not always be easy to find. Frozen shrimp are often just as good. Always check for quality. Look for shrimp that smell fresh and have a firm texture. Yes, you can prepare some parts in advance. The grits can be made ahead and stored. If you do this, keep them in the fridge. To reheat, add a splash of water or broth. The shrimp should be cooked fresh for best taste. You can prep the garlic and seasonings early. To adjust the spice level, try adding chili powder or fresh peppers. This can give your dish a nice kick. You can start with a little and add more to taste. Also, adjust the seasoning with salt and pepper. Make the dish suit your taste buds! Garlic herb shrimp and grits is a tasty dish rich in flavor. We covered key ingredients, cooking methods, and helpful tips. You can customize this dish with variations and perfect your plating technique. Remember to store leftovers properly for later enjoyment. Whether you cook it for a special meal or a cozy night in, this dish promises satisfaction. Explore it, make it your own, and share the joy it brings. Enjoy your cooking adventure!

Garlic Herb Shrimp and Grits

A delicious and creamy dish featuring succulent shrimp cooked in garlic and herbs, served over stone-ground grits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Southern
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 2 heavy cream
  • 1 4 fresh parsley, finely chopped
  • 1 juice of 1 lemon

Instructions
 

  • In a medium-sized pot, bring the water or chicken broth to a vigorous boil. Gradually whisk in the stone-ground grits to prevent lumps from forming. Once the mixture returns to a boil, reduce the heat to low and cook, stirring frequently, until the grits become creamy and thickened (approximately 20-25 minutes). Keep an eye on the consistency; if the grits become too thick, you can add more water or broth to achieve your desired creaminess.
  • While the grits are simmering, heat 2 tablespoons of unsalted butter in a skillet over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned to avoid bitterness.
  • Add the peeled and deveined shrimp to the skillet. Season them with smoked paprika, thyme, oregano, salt, and pepper. Cook the shrimp for about 2-3 minutes, turning them halfway through, until they are pink, opaque, and cooked through.
  • Lower the heat to a gentle simmer and slowly stir in the heavy cream. Let the mixture simmer for an additional 2 minutes to combine the flavors, then remove the skillet from the heat. Squeeze in the fresh lemon juice and stir everything together for a zesty finish.
  • Once the grits are fully cooked, incorporate the remaining tablespoon of butter and season with salt and pepper to taste, blending until smooth and creamy.
  • To serve, spoon a generous helping of the creamy grits onto each plate or shallow bowl. Top with the succulent garlic herb shrimp mixture. Finish with a generous sprinkling of chopped parsley for freshness and vibrant color.

Notes

For an elegant plating, serve the shrimp and grits in shallow bowls. Drizzle a few extra drops of lemon juice over the dish and add a sprinkle of additional parsley for a bright pop of color and a refreshing touch.
Keyword creamy, garlic, grits, herb, shrimp