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Grits are a must in southern cooking and this Southern Shrimp and Grits Recipe is no exception! We love our grits in the south and they’re not just for breakfast! If you’ve never been south of the Mason Dixon line, odds on you’ve never truly enjoyed these yummy bites of deliciousness. For those of you familiar with polenta (basically its yellow grits and a few more things) you’ll love the creaminess of this grits recipe. Alton Brown of Food Network fame had a whole show on Good Eats dedicated to grits and polenta and the differences. I can tell ‘ya though the whole family will find something they love about this dish! Grab a print and try this for dinner this weekend!
Shrimp and Grits
- 2 pounds large raw shrimp peeled and deveined
- 2 cups milk
- 1 cup uncooked regular grits
- 1 tablespoon Creole seasoning
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 3/4 cup chopped green onions
- 1 tablespoon lemon zest
- 2 teaspoons Asian type Sriracha hot chili sauce optional
- 1 cup shredded Gouda cheese or sharp cheddar if you prefer
- 2 tablespoons KerryGold pure Irish light-butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- sliced lemon wedges for garnish
- Bring milk and 1 1/2 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits.
- Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
- Remove from heat, cover and set aside.
- Meanwhile, sprinkle Creole seasoning over shrimp and set aside.
- Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds.(watch closely garlic burns easily)
- Add shrimp, and until shrimp are almost pink.
- Add green onions, lemon zest, and hot sauce and sauté 3 minutes stirring constantly.
- Stir cheese, butter, salt and pepper into hot grits.
- Spoon shrimp mixture over warm grits to serve.
- Garnish if you like with fresh chives or cilantro and a lemon wedge.
Sriracha sauce can be omitted and a little hungarian sweet paprika substituted.