Entrée
Shrimp and Grits
Creamy stone-ground grits under garlicky shrimp. A Southern classic, weeknight-sized.
Active20 min
Total30 min
Dishes2
Per serving$4.70
Ingredients · 4 servings
| 1.25 lb | shrimp |
| 1 cup | stone-ground grits |
| 3 cup | chicken or vegetable broth |
| 3 tbsp | butter |
| 3 cloves | garlic grow it ↗ |
| 0.25 bunch | scallions grow it ↗ |
| red chili flakes grow it ↗ · pantry | |
| olive oil · pantry | |
| kosher salt · pantry |
Method
The chef moveFinish the grits with butter and a little of their own starchy cooking liquid off the heat — that's what makes them glossy and pourable instead of stiff by the time they hit the plate.
- Bring broth to a simmer, whisk in grits. Cook on low, stirring often, 20-25 min until thick and creamy.
- Meanwhile, pat shrimp dry, salt well. Sear in hot oil, 1-2 min per side, until opaque and curled. Add garlic and chili flakes for the last minute.
- Off the heat, stir butter into the grits until glossy, loosening with a splash more broth if needed.
- Spoon shrimp over the grits, top with scallions.
The Why · No Anecdotes
The science, not a story about my childhood.
Why do the grits need 20-25 minutes on low heat?
Stone-ground grits keep more of the corn kernel's bran and germ than instant versions, which means tougher starch granules that need sustained, gentle heat and time to fully hydrate and soften. Rushed on high heat, the outside overcooks and scorches before the inside is actually creamy.
Why finish the grits with butter off the heat instead of cooking it in?
Butter added off the heat melts into the hot grits without its own fat separating out the way it can under continued direct heat. Swirled in at the end with a little extra liquid, it coats the starch and gives the grits a glossy sheen instead of a heavy, greasy one.
Suggested sides — swap freely