Why You’ll Love This Recipe
There’s a lot to love about this Southern Shrimp and Corn Grits Bowl! The combination of creamy, stone-ground grits with tender shrimp makes for a hearty yet flavorful meal. The addition of garlic, smoked paprika, and a touch of lemon juice gives this dish an irresistible depth of flavor that perfectly balances richness and freshness. Plus, it’s quick to make, and with just a few ingredients, you’ll have a comforting meal ready in under 40 minutes!
Ingredients
- 1 cup stone-ground corn grits
- 4 cups water or chicken broth
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 green onions, chopped (plus extra for garnish)
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: hot sauce for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Gradually whisk in the stone-ground corn grits. Reduce the heat and simmer for about 20-25 minutes, stirring frequently, until creamy. Add salt and pepper to taste.
- While the grits are cooking, heat a large skillet over medium-high heat. Add the butter and let it melt. Once the butter is bubbling, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the peeled and deveined shrimp to the skillet. Season with smoked paprika, salt, and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque with a nice caramelized color. Be careful not to overcook them.
- Once the shrimp are cooked, remove the skillet from the heat and drizzle the lemon juice over the shrimp. Toss to combine.
- To serve, spoon a generous portion of the creamy grits into a bowl. Top with the caramelized shrimp and any remaining sauce from the skillet. Garnish with chopped green onions for a fresh touch.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
Variations
- Dairy-Free Option: Substitute the butter with coconut milk or olive oil for a dairy-free version.
- Spicy Kick: Add a dash of hot sauce or cayenne pepper for extra heat.
- Vegetarian: Replace the shrimp with sautéed vegetables like mushrooms, bell peppers, or spinach for a vegetarian twist.
- Gluten-Free: Make sure your chicken broth is certified gluten-free to keep this dish completely gluten-free.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the grits and shrimp separately for the best results. Grits can be reheated with a little extra water or broth to bring back their creamy consistency, while the shrimp can be gently reheated in a skillet over low heat.
FAQs
1. Can I use instant grits for this recipe?
It’s best to use stone-ground grits for the authentic Southern texture and flavor. Instant grits may not provide the same creaminess or consistency.
2. Can I make this dish ahead of time?
While the grits can be prepared ahead of time, the shrimp is best cooked fresh to ensure it stays tender and doesn’t overcook when reheated.
3. Can I use frozen shrimp?
Yes, you can use frozen shrimp as long as they are thawed properly before cooking.
4. How do I know when the shrimp are cooked?
Shrimp cook quickly, usually in about 2-3 minutes per side. They should turn pink and opaque, and the flesh should feel firm but not rubbery.
5. Can I substitute chicken broth for water?
Yes, chicken broth adds more flavor, but if you prefer a lighter dish, you can use water instead.
6. Can I make this dish spicier?
Definitely! Add hot sauce or a pinch of cayenne pepper to increase the heat.
7. What can I serve with this dish?
Southern-style greens or a simple side salad with a vinaigrette would complement this dish beautifully.
8. Can I use a different type of grits?
Stone-ground grits offer the best texture and flavor for this dish, but you can also use quick or regular grits in a pinch. Just follow the cooking instructions on the package.
9. How long do I cook the grits?
The grits need to simmer for about 20-25 minutes, stirring often, until they are creamy and fully cooked.
10. Can I make this recipe without lemon juice?
While lemon juice adds a nice zesty touch, you can skip it or substitute it with a small splash of vinegar for acidity.
Conclusion
Southern Shrimp and Corn Grits Bowl is a comforting and flavorful dish that brings a taste of the South to your table. With its creamy grits, perfectly cooked shrimp, and savory seasonings, it’s a crowd-pleaser that’s easy to prepare in less than 40 minutes. Whether you’re enjoying it for a family dinner or serving it up for guests, this dish will quickly become a favorite.
Southern Shrimp and Corn Grits Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free
Description
A comforting Southern dish featuring creamy stone-ground corn grits topped with succulent shrimp cooked in a garlic-butter sauce, smoked paprika, and a splash of lemon juice.
Ingredients
1 cup stone-ground corn grits
4 cups water or chicken broth
1 pound shrimp, peeled and deveined
2 tablespoons butter
3 cloves garlic, minced
2 green onions, chopped (plus extra for garnish)
1 teaspoon smoked paprika
1 tablespoon lemon juice
Salt and pepper to taste
Optional: hot sauce for serving
Instructions
- In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Gradually whisk in the stone-ground corn grits. Reduce the heat and simmer for about 20-25 minutes, stirring frequently, until creamy. Add salt and pepper to taste.
- While the grits are cooking, heat a large skillet over medium-high heat. Add the butter and let it melt. Once the butter is bubbling, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the peeled and deveined shrimp to the skillet. Season with smoked paprika, salt, and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque with a nice caramelized color. Be careful not to overcook them.
- Once the shrimp are cooked, remove the skillet from the heat and drizzle the lemon juice over the shrimp. Toss to combine.
- To serve, spoon a generous portion of the creamy grits into a bowl. Top with the caramelized shrimp and any remaining sauce from the skillet. Garnish with chopped green onions for a fresh touch.
Notes
For a dairy-free option, substitute the butter with coconut milk or olive oil.
Add a dash of hot sauce or cayenne pepper for extra heat.
For a vegetarian version, replace the shrimp with sautéed vegetables like mushrooms, bell peppers, or spinach.
Ensure your chicken broth is gluten-free for a completely gluten-free dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg
