Go Back
Shrimp and grits with garlic, lemon, and scallions served in a bowl
Vagner Carvalho

Shrimp and Grits with Garlic, Lemon and Scallions

Creamy corn grits make a comforting base for shrimp cooked quickly with garlic, lemon and scallions. There is no bacon in this version; smoked paprika supplies a gentle smoky note while the shrimp juices become a light topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (160 g) regular stone-ground corn grits, not instant
  • 2 cups (480 ml) water
  • 2 cups (480 ml) low-sodium chicken broth, plus extra as needed
  • 1/2 teaspoon kosher salt, divided
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup (55 g) grated sharp cheddar
  • 1 1/4 lb (565 g) large peeled and deveined raw shrimp
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon lemon juice
  • 3 scallions, thinly sliced
  • Black pepper to taste

Equipment

  • Heavy saucepan, whisk and skillet

Method
 

  1. Bring the water and broth to a gentle boil in a heavy saucepan. Whisk in the grits and 1/4 teaspoon salt. Reduce to low, partially cover and cook for 25–30 minutes, whisking frequently. Follow the package if your grits need longer; add hot water a little at a time if they become stiff before tender.
  2. While the grits cook, dry the shrimp and season with paprika, the remaining salt and a little pepper. Heat the oil in a large skillet over medium-high heat. Add shrimp in one layer, using two batches if necessary.
  3. Cook for about 2 minutes on the first side. Turn, add 1 tablespoon butter and the garlic, and cook for another 1–2 minutes until the flesh is opaque and pearly. Stir in lemon juice and scallions. Remove from the heat immediately.
  4. Stir the cheddar and remaining butter into the tender grits. Adjust with a little hot water until spoonable. Divide among four bowls and top with the shrimp and skillet juices. Serve while the grits are creamy.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-quarter of the grits and shrimp.