Shrimp & Grits Recipe
Make Shrimp & Grits Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Grits
Optional garnish
Method
Grits
Add grits
Slowly whisk in 1 cup stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low so the mixture gently bubbles.
Finish with butter and cheese
Remove from heat and stir in 2 tablespoons unsalted butter and 1 cup grated sharp cheddar until melted and smooth. Season with 1/2 teaspoon black pepper. Taste and adjust salt if needed. Keep covered and warm while preparing shrimp.
Shrimp
Prep shrimp
Pat 1 lb peeled and deveined shrimp dry with paper towels. Season lightly with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper; toss to coat evenly.
Cook aromatics
In a large skillet over medium heat, warm 1 tablespoon olive oil and 2 tablespoons unsalted butter until foaming. Add 1 small finely chopped shallot and sauté 2–3 minutes until softened, then add 3 cloves minced garlic and cook 30–45 seconds until fragrant.
Cook shrimp
Increase heat to medium-high. Add seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
Create pan sauce
Keep skillet over medium heat. Pour in 1 cup low-sodium chicken broth, scraping any browned bits from the bottom of the pan. Stir in 1 tablespoon lemon juice and 1 teaspoon Worcestershire sauce. Bring to a simmer and reduce slightly, about 2–3 minutes.
Finish sauce and combine
Return shrimp to the skillet, toss to coat in the sauce, and stir in 2 tablespoons chopped fresh parsley. Simmer 30 seconds just to rewarm shrimp and marry flavors. Taste and adjust seasoning with up to 1/2 teaspoon additional salt and pepper if needed.