Simple Shrimp and Grits

Name: Simple Shrimp and Grits
Prep time: 15 min
Cook time: 45 min
Total time: 240 min
Yield: 4
Cuisine: Southern
Ingredients: 1 pound shrimp, peeled and deveined; 3 ounces olive oil, divided; 1 ounce barbecue sauce; 2 ounces garlic, minced, divided; 2 ounces shallots, minced, divided; 1 cup chicken stock; 1 cup hominy grits; 2 ounces dry white wine; 4 ounces diced tomatoes; 1 ounce heavy cream; 1 ounce butter; 3 ounces white cheddar cheese, shredded; 1 ounce fresh parsley, chopped; 4 ounces scallions, sliced; Salt and black pepper to taste

Recipe GLPR0aece8bd2f4ed9

Southern

Main Course

240 min

559 cal

Servings: 4

Stovetop

A classic Southern-Mediterranean dish featuring succulent shrimp marinated in barbecue sauce served over creamy white cheddar grits. The shrimp are quickly seared and finished with garlic, shallots, white wine, and fresh tomatoes, while the grits are enriched with butter, cream, and sharp white cheddar cheese. Fresh scallions garnish each bowl for a bright finish.

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Ingredients

1 pound shrimp, peeled and deveined

3 ounces olive oil, divided

1 ounce barbecue sauce

2 ounces garlic, minced, divided

2 ounces shallots, minced, divided

1 cup chicken stock

1 cup hominy grits

2 ounces dry white wine

4 ounces diced tomatoes

1 ounce heavy cream

1 ounce butter

3 ounces white cheddar cheese, shredded

1 ounce fresh parsley, chopped

4 ounces scallions, sliced

Salt and black pepper to taste

Directions

In a bowl, combine the shrimp with the barbecue sauce and 1½ ounces of olive oil. Toss gently to coat all shrimp evenly. Cover and refrigerate for 4 hours to allow the flavors to infuse.
Heat a medium saucepan over medium heat and add the remaining 1½ ounces of olive oil. Add half of the minced garlic and half of the minced shallots, stirring frequently until softened and translucent, about 3-4 minutes.
Pour in the chicken stock and bring to a boil. Gradually add the hominy grits while stirring constantly to prevent lumps from forming. Continue stirring until the stock is fully absorbed and the grits are creamy and tender, about 20-25 minutes. Set aside.
Heat a large skillet over medium-high heat. Add the marinated shrimp with its marinade and cook for 2 minutes until the shrimp turn opaque and begin to curl.
Add the remaining minced garlic and shallots to the pan with the shrimp and cook for 1-2 minutes until fragrant. Pour in the white wine to deglaze the pan, stirring to lift any browned bits from the bottom. Add the diced tomatoes and season with salt and pepper to taste. Simmer for 2-3 minutes until the tomatoes soften slightly.
Return the grits to medium heat and stir in the heavy cream, butter, shredded white cheddar cheese, and chopped parsley. Season with salt and pepper to taste, stirring until smooth and creamy.
Divide the warm grits evenly among four serving bowls. Top each bowl with an equal portion of the shrimp and tomato mixture, spooning some of the pan sauce over the top. Garnish with sliced scallions and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid Southern dish that works well for a Charlotte table, especially near the coast where shrimp is a natural staple. Every ingredient is stocked at Food Lion, Harris Teeter, Walmart, or ALDI, so you won't need a special trip; the cost per serving runs roughly $4 to $5, with shrimp and heavy cream driving the price. The stated 240 minutes is misleading—the actual hands-on time is about 45 minutes, split between a 30-minute grits simmer and brief shrimp sauté, making it honest for a weekend dinner but not a rushed weeknight. The grits reheat beautifully, and the dish feeds four generously, though it demands a little attention to the grits to avoid lumps and scorching on the bottom of the pot.