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For this tasty dish, you need: - 1 cup stone-ground grits - 4 cups water or chicken broth - 1 pound large shrimp, peeled and deveined - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1/2 cup heavy cream - 1/4 cup chopped fresh parsley - Juice of 1 lemon These ingredients create a rich and creamy meal. The stone-ground grits add a nice texture. The shrimp brings a savory flavor, while the herbs give it depth. You can make this dish even better. Try adding: - Grated cheese for a creamy touch - Crumbled bacon for crunch - Sliced green onions for a fresh bite - Extra herbs like basil or cilantro These add-ins can change the flavor and make it your own. You can mix and match to find your favorite combo. If you don't have some ingredients, here are swaps: - Use quick-cooking grits instead of stone-ground. - Substitute shrimp with scallops or chicken. - Replace heavy cream with coconut milk for a lighter option. These changes can fit your pantry needs. Don't be afraid to get creative and adjust as needed! {{ingredient_image_1}} To start, grab a medium pot. Pour in 4 cups of water or chicken broth. Bring it to a boil. Once boiling, slowly whisk in 1 cup of stone-ground grits. Reduce the heat to low. Stir the grits often to prevent lumps. Cook for about 20 to 25 minutes. You want them creamy and thick. If they get too thick, add a bit more water or broth. Keep stirring until they reach a smooth texture. While the grits cook, take a skillet and melt 2 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and sauté for 1 to 2 minutes. This makes the kitchen smell great! Next, toss in 1 pound of large shrimp, which should be peeled and deveined. Sprinkle on 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Cook the shrimp for about 2 to 3 minutes until they turn pink and opaque. Flip them halfway through to cook evenly. Once the shrimp is ready, reduce the heat to low. Stir in 1/2 cup of heavy cream and let it simmer for 2 minutes. Then, squeeze in the juice of 1 lemon and mix well. By now, the grits should be done! Stir in the remaining tablespoon of butter and season with salt and pepper to taste. To serve, spoon a generous amount of grits onto plates. Top them with the garlic herb shrimp. For a lovely finish, garnish with 1/4 cup of chopped fresh parsley. Enjoy this delightful dish! To cook grits well, use stone-ground grits. They give a rich taste and texture. Start by boiling 4 cups of water or chicken broth. Once boiling, slowly add 1 cup of grits while whisking. This step helps prevent lumps. Lower the heat and stir often. Cook until the grits are creamy, about 20-25 minutes. If they become too thick, add a splash of broth or water. Stir in a tablespoon of butter at the end. This adds creaminess and flavor. Cooking shrimp is quick and easy. First, melt 2 tablespoons of butter in a skillet over medium heat. Add 4 minced garlic cloves and sauté them for 1-2 minutes. Be careful not to brown the garlic, as it can taste bitter. Next, add 1 pound of peeled and deveined shrimp. Sprinkle with smoked paprika, dried thyme, dried oregano, salt, and pepper. Cook the shrimp for 2-3 minutes until they turn pink and opaque. Flip them halfway to cook evenly. Finish by adding 1/2 cup of heavy cream and simmer for 2 minutes. To boost flavor, add lemon juice at the end of cooking. The juice of 1 lemon brightens the dish. Fresh herbs also add depth. Consider using basil or cilantro for a twist. If you like spice, add a pinch of cayenne pepper or red pepper flakes. You can even stir in some grated cheese into the grits for a rich taste. Always taste and adjust salt and pepper for the best results. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp over frozen when possible. Fresh shrimp will enhance the overall dish. Perfect Grits Consistency: Stir the grits frequently while cooking to prevent clumping and ensure a creamy texture. Adjust water or broth as needed for your preferred consistency. Enhance Flavor with Broth: Cooking the grits in chicken broth instead of water adds depth and richness to the dish, elevating the overall flavor profile. Garnish for Presentation: Finish your dish with a sprinkle of fresh parsley and a drizzle of lemon juice to add a pop of color and a burst of freshness that complements the shrimp. {{image_2}} You can swap heavy cream for coconut milk. This gives a rich and creamy taste. Use vegan butter instead of regular butter. This option keeps it dairy-free but still tasty. You can also use almond milk for a lighter version. If you like heat, add red pepper flakes. Just a pinch can really boost the flavor. You can also use hot sauce to spice things up. Mix in jalapeños for a fresh kick. For even more flavor, try adding chopped fresh chilies during cooking. You can use quinoa or polenta instead of grits. Quinoa adds a nutty flavor and is gluten-free. Polenta gives a smooth texture, close to grits. If you want a healthy twist, try farro. It adds a chewy bite and packs in nutrients. To store leftover shrimp and grits, allow them to cool first. Then, place them in an airtight container. Make sure to separate the shrimp from the grits if possible. This helps keep the grits from getting soggy. Store the container in the fridge. Use the leftovers within three days for the best flavor. For reheating, place the shrimp and grits in a saucepan over low heat. Stir them gently while adding a splash of water or broth. This keeps the dish moist and creamy. Heat until warm, about 5-7 minutes. You can also use a microwave. Just cover the dish and heat in short bursts, stirring in between. To freeze, place the cooled shrimp and grits in separate freezer-safe containers. Make sure to label them with the date. The shrimp can last up to three months in the freezer, while the grits are best used within one month. When you’re ready to eat, thaw them overnight in the fridge. Reheat as noted above. Large shrimp work best for this dish. They are meaty and hold up well during cooking. You can also use medium shrimp if you prefer a smaller size. Fresh shrimp is ideal, but frozen shrimp works too. Just make sure to thaw them before cooking. Yes, you can use instant grits. They cook faster and may save you time. However, stone-ground grits have a richer flavor and creamier texture. If you choose instant, follow the package instructions for cooking times. This dish can easily be made gluten-free. Ensure your chicken broth is labeled gluten-free. Both the shrimp and grits are naturally gluten-free. Just double-check any added seasonings or sauces for hidden gluten. Several sides complement this dish well. A simple green salad with a lemon vinaigrette works nicely. Steamed asparagus or sautéed spinach also pairs beautifully. Consider adding some crusty bread to soak up the delicious sauce. You now know how to make delicious Garlic Herb Shrimp and Grits. We covered the key ingredients, cooking steps, and tips for perfecting your dish. You can personalize it with variations or find the best ways to store leftovers. Remember, using fresh shrimp and relaxing over stone-ground grits makes all the difference. Enjoy making this dish for yourself and others. It’s a sure hit for any meal. Happy cooking!

Garlic Herb Shrimp and Grits

A delicious dish featuring creamy grits topped with flavorful garlic herb shrimp.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Southern
Servings 4
Calories 400 kcal

Ingredients
  

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

Instructions
 

  • In a medium pot, bring the water (or chicken broth) to a boil. Slowly whisk in the stone-ground grits. Reduce heat to low and cook, stirring frequently, until the grits are creamy and thick (about 20-25 minutes). If they get too thick, add more water or broth to reach your desired consistency.
  • While the grits are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  • Add the shrimp to the skillet, then sprinkle with smoked paprika, thyme, oregano, salt, and pepper. Cook for about 2-3 minutes until the shrimp are pink and opaque, flipping them halfway through cooking.
  • Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer for an additional 2 minutes, then remove from heat. Squeeze in the lemon juice and stir to combine.
  • Once the grits are done, stir in the remaining tablespoon of butter and season with salt and pepper to taste.
  • To serve, spoon a generous amount of grits onto plates and top with the garlic herb shrimp. Garnish with chopped parsley.

Notes

Serve the shrimp and grits in shallow bowls for an elegant look. Drizzle with a little extra lemon juice and sprinkle some additional parsley on top for a pop of color.
Keyword garlic, grits, herbs, shrimp