Stone-Ground Grits with Crispy Shrimp and Smoked Paprika Butter

By AislePrompt Editorial · ·

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 layered with perfectly seared shrimp and a smoky, buttery paprika finish that captures the essence of coastal Charleston. This Southern-inspired seafood recipe, ready in about 50 minutes, pairs Stone-ground grits, Chicken stock, Shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 35 min Serves 4 Southern cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups chicken stock to a simmer in a medium saucepan over medium heat. Whisk in 1 cup stone-ground grits, reduce heat to low, and cook uncovered for 25-30 minutes, stirring occasionally until thickened and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from pan and set aside.
  3. Step 3: Melt 3 tbsp unsalted butter in the skillet over medium heat. Stir in 1 tsp smoked paprika for 30 seconds until fragrant, then add 1 tsp lemon zest and 1 tbsp lemon juice. Remove from heat.
  4. Step 4: Serve grits in bowls, top with crispy shrimp, drizzle with smoked paprika butter, and garnish with 2 tbsp chopped parsley.

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