Real Southern Shrimp and Grits

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy stone-ground grits topped with plump shrimp in a smoky, buttery sauce with a hint of cayenne for authentic Southern comfort. This Southern-inspired seafood recipe, ready in about 55 minutes, pairs stone-ground grits, water, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

Prep: 20 min Cook: 35 min Serves 4 Southern cuisine 680 cal/serving

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Ingredients

1 cup stone-ground grits
4 cups water
1 lb, peeled and deveined shrimp
3 tbsp unsalted butter
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 cloves, minced garlic
1/2 cup heavy cream
2 tbsp, chopped fresh parsley
1 tsp lemon zest

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Instructions

Step 1: In a medium saucepan, bring 4 cups water to a boil; slowly whisk in 1 cup stone-ground grits. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally until thickened to a creamy consistency—add more water if too thick.
Step 2: While grits cook, melt 3 tbsp unsalted butter in a skillet over medium-high heat; add 1 lb shrimp and cook for 2 minutes until pink. Add 2 minced garlic cloves, 1/2 tsp smoked paprika, and 1/4 tsp cayenne; cook for 1 minute until fragrant.
Step 3: Stir 1/2 cup heavy cream into the shrimp mixture, simmering gently for 3 minutes until slightly thickened. Remove from heat and stir in 2 tbsp chopped parsley and 1 tsp lemon zest. Spoon creamy grits into bowls and top with shrimp and sauce, ensuring each serving has equal portions of shrimp and sauce.