Slow-Simmered Shrimp and Stone-Ground Grits
Creamy stone-ground grits topped with smoky, spiced shrimp simmered in a flavorful butter and garlic sauce. This american southern-inspired seafood ready in about 45 minutes pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 4 cups water
- 1 tsp salt
- 3 tbsp unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1/2 tsp black pepper
Instructions
- Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits and reduce heat to low. Simmer, stirring frequently, for 25-30 minutes until thick and creamy.
- Step 2: Stir in 3 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese into the cooked grits until melted and smooth. Keep warm on low heat.
- Step 3: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 4: Add 1 lb peeled and deveined large shrimp, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tbsp lemon juice. Cook shrimp for 3-4 minutes, stirring occasionally, until pink and opaque.
- Step 5: Remove skillet from heat and stir in 2 tbsp chopped fresh parsley. Serve the shrimp spooned over the cheesy grits immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Shrimp and Stone-Ground Grits take to make?
Total time is about 45 minutes (10 min prep + 35 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 Slow-Simmered 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 Slow-Simmered 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 Slow-Simmered 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 Slow-Simmered Shrimp and Stone-Ground Grits?
American Southern seafood 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.
