Creamy Parmesan Shrimp and Stone-Ground Grits
Velvety stone-ground grits swirled with garlic-butter shrimp and sharp Parmesan, finished with a hint of lemon for a comforting Southern twist on a classic. This southern-inspired quick meals ready in about 30 minutes pairs stone-ground grits, water, tablespoons butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup stone-ground grits
- 3 cups water
- 2 tablespoons butter
- 12 ounces shrimp
- 3 cloves, minced garlic
- 1/2 cup heavy cream
- 1/2 cup, grated Parmesan cheese
- 1/2, juiced lemon
- 2 tablespoons, finely chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: In a medium saucepan, bring 3 cups water to a boil over medium-high heat. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and cook uncovered for 15-18 minutes, stirring frequently with a whisk to prevent lumps, until thickened and creamy. Stir in 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat and set aside.
- Step 2: While grits cook, heat a large skillet over medium-high heat. Add 12 ounces peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque. Transfer shrimp to a plate and keep warm.
- Step 3: Add 3 minced garlic cloves to the same skillet and cook for 1 minute until fragrant. Pour in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese, stirring constantly until melted and smooth. Add 1/2 cup lemon juice and 1/2 teaspoon salt, then return shrimp to the skillet and toss to coat. Cook for 1 minute until heated through. Stir in 2 tablespoons chopped fresh chives, then spoon the shrimp mixture over the grits.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Parmesan Shrimp and Stone-Ground Grits take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Parmesan Shrimp and Stone-Ground Grits?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stone-ground grits from drying out.
Can I substitute ingredients in Creamy Parmesan Shrimp and Stone-Ground Grits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Parmesan Shrimp and Stone-Ground Grits for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Parmesan Shrimp and Stone-Ground Grits?
Southern quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
