10-Minute Shrimp and Grits with Cheddar
Stone-ground grits cooked until creamy, enriched with sharp cheddar and butter, topped with quickly sautéed shrimp finished with lemon, garlic, and fresh parsley. A classic Southern dish ready in under 30 minutes.
Ingredients
- 4 cup water
- salt
- freshly ground pepper
- 1 cup stone-ground grits
- 5 tablespoon butter, divided
- 2 cup shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 4 teaspoon lemon juice
- 2 tablespoon parsley, chopped
- 1 clove garlic, minced, large
Instructions
- 1
Bring water to a boil and season with salt and pepper.
- 2
Add grits and cook until water is absorbed.
- 3
Remove from heat and stir in butter and cheese.
- 4
Defrost frozen shrimp according to package directions, or rinse and pat dry if using fresh.
- 5
Melt remaining butter in a skillet over medium heat.
- 6
Add shrimp and cook until they turn pink.
- 7
Add lemon juice, parsley, and garlic, then saute until the mixture is fully coated.
- 8
Spoon grits into a serving bowl, top with shrimp mixture, and mix well.
- 9
Serve immediately.
Tips
For creamier grits, stir frequently while cooking to prevent lumps.
Do not overcook shrimp to avoid a rubbery texture; they cook quickly once they turn pink.
Use high-quality sharp cheddar for more pronounced flavor.
Good to Know
Store leftover grits and shrimp separately in airtight containers for up to 2 days. Reheat grits gently with additional butter or cream; shrimp best eaten fresh.
Prepare grits up to 2 hours ahead and reheat gently before serving. Prep shrimp (defrost if frozen, peel, devein) up to 4 hours ahead and refrigerate.
Serve immediately while grits are warm and creamy. Pair with a crisp white wine or light lager.
Common Mistakes
Do not skip stirring grits to avoid lumps and scorching.
Do not overcook shrimp to avoid rubbery texture.
Do not let grits sit too long before serving to avoid them becoming stiff.