Shrimp And Grits Recipe

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle boil over medium heat.

Stir in 1 cup coarse stone-ground grits and 1 tsp salt. Reduce heat to low so the grits simmer gently.

Cook, stirring frequently (especially early so they don't clump), about 20–25 minutes until tender and thickened. If grits become too thick, add up to 1/2 cup additional milk or water and stir until smooth.

Remove from heat and stir in 2 tbsp unsalted butter, 1 cup shredded sharp cheddar, 1/4 cup grated parmesan, and 1/4 tsp freshly ground black pepper until fully melted and creamy. Keep warm over very low heat, stirring occasionally while you prepare the shrimp and eggs.

Pat 12 shrimp dry with paper towels. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika.

Heat a large skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When the butter is foaming and the pan is hot, add the shrimp in a single layer, leaving space so they sear.

Cook shrimp 1.5–2 minutes per side until pink and just opaque (total 3–4 minutes). Remove shrimp to a plate and set aside.

Reduce heat to medium. Add the minced garlic (3 cloves) to the same skillet and cook 20–30 seconds until fragrant, stirring so it doesn't burn.

Add 1 cup halved cherry tomatoes and 1/8 tsp red pepper flakes. Sauté 2–3 minutes until tomatoes begin to soften and release juices.

Return the cooked shrimp to the skillet, toss to combine and warm through, about 30–60 seconds. Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley or scallion greens. Taste and adjust seasoning with more salt or pepper if needed.

While shrimp finish, heat a small nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. Crack 2 eggs into the pan and fry to your preference: sunny-side up (cover pan briefly for whites set but yolks runny) or over-easy (flip after whites set and cook 15–30 seconds). Season eggs with a pinch of salt and pepper.

To serve, divide the cheesy grits between two shallow bowls (about 1 cup grits per bowl). Spoon the garlic butter shrimp and cherry tomatoes over the grits, arranging evenly.

Top each bowl with one fried egg. Sprinkle sliced scallions (from 2 stalks) over the top and drizzle with hot sauce if using.

Serve immediately so eggs are warm and yolks can mingle with the grits and shrimp.