Shrimp & Grits Recipe

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium-high heat.

Stir in 1 cup stone-ground grits and 1 tsp salt. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes (check package for exact time). If grits tighten too much, stir in additional warm water or milk 1–2 tbsp at a time to reach desired consistency.

Once tender, remove from heat and stir in 2 tbs unsalted butter, 2 tbs cream cheese (optional) and 1 cup shredded sharp cheddar until fully melted and smooth. Taste and adjust salt if needed. Keep warm covered on very low heat or in a warm oven (200°F/95°C) while preparing shrimp.

Prepare shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.

Cook shrimp

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams and is hot but not burned, add shrimp in a single layer. Cook without moving 1–1½ minutes until the underside is pink and slightly golden, flip and cook another 1 minute until shrimp are opaque and just cooked through. Transfer shrimp to a plate and keep warm.

Make garlic butter sauce

Lower heat to medium and add remaining 2 tbs unsalted butter to the skillet. Add 4 cloves minced garlic and cook, stirring, about 30–45 seconds until fragrant but not browned.

Deglaze and combine

Add 2 tbs dry white wine (or chicken broth) and 1 tbs lemon juice to deglaze the pan, scraping up any brown bits. Add 1 cup halved cherry tomatoes and 1 tsp red pepper flakes. Cook 2–3 minutes until tomatoes soften and begin to release juices.

Return cooked shrimp to the skillet, toss to coat in the garlic butter sauce and warm through for 30–60 seconds. Stir in 2 tbs chopped fresh parsley and most of the sliced scallions (reserve a little for garnish). Taste and adjust seasoning with salt and pepper if needed.

Cook eggs

In a small nonstick skillet over medium heat, melt 1 tbs butter (or heat oil). Crack 2 large eggs into the pan and fry to desired doneness: sunny-side up (cover for 1–2 minutes to set whites), or over-easy (flip gently and cook 20–30 seconds). Season eggs with a pinch of salt and pepper.

Assemble plates

Divide cheesy grits between 2 bowls or plates (about 1/2 cup dry grits yields generous portions). Spoon garlic butter shrimp and tomatoes over the grits.

Top each serving with 1 fried egg. Garnish with remaining sliced scallions, a sprinkle of chopped parsley, and lemon wedges on the side. Serve immediately while hot.