Not the Perfect Cook: Easy shrimp and grits

Aimee Fortney

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Whether you are Southern by location or just by taste, even Not the Perfect Cook can make great shrimp and grits!

Shrimp and grits

Shrimp and grits are great for breakfast, brunch, lunch or dinner. The secret to really good grits is that you have to salt your water before adding the grits, because you just can't salt them afterward. For savory dishes, though, I like to cook my grits in reduced sodium chicken broth and heavy cream and eliminate the salt. Using both heavy cream and the chicken broth makes the grits flavorful, smooth and creamy. Throw in a handful of cheese and you just can't go wrong. When it comes to perfect grits, you really have to cook them for about 20 minutes. Even if your package says quick cooking or 5 minutes to prepare — it really does need a good bit longer. I don't care if you live in Nashville or in the heart of Manhattan, if you eat enough grits you just might find yourself saying y'all and fixing to.

So y'all, I'm fixing to tell you how to make easy shrimp and grits. All you have to remember for the shrimp is just to not overcook them and you can't go wrong! Try this on a busy weeknight or on a weekend to impress your guests and sit back and enjoy the compliments. You can serve this in a bowl, on a plate or even a martini glass. Just have plenty of clean forks available — you're going to need them!

Easy shrimp and grits

Serves 4

Ingredients:

  • 2-1/2 cups reduced sodium chicken broth
  • 1 cup heavy cream
  • 1 cup grits
  • Cheese (amount and type of cheese is optional — a good handful of your favorite makes this delicious!)
  • 2 tablespoons butter
  • 1/2 white onion, finely diced
  • 2 cloves of garlic, chopped
  • 1 pound shrimp, peeled and deveined
  • Dash of hot sauce (optional and amount is to your liking)
  • Splash of white wine, about 1/4 cup (also optional, but adds so much flavor and creates a shrimp gravy sauce to serve on top of grits)
  • Green onions, chopped for topping

Directions:

For the grits:

  1. In a medium-sized pot, bring chicken broth and heavy cream to a boil.
  2. Slowly add grits, whisking as you add them.
  3. Reduce heat to medium-low and cover grits.
  4. Cook and continue to stir, keeping an eye on your grits so they do not stick to the bottom.
  5. For really creamy grits, cook for about 20 minutes. If they get too thick, add more liquid (water, broth or heavy cream) and continue stirring.
  6. Add cheese shortly before serving, stirring to melt the cheese.

For the shrimp:

  1. Sauté onion and garlic in butter for about 2 to 3 minutes.
  2. Add shrimp and cook until shrimp turns pink, not very long at all (about 3 to 5 minutes).
  3. Add hot sauce and white wine (after about 3 minutes of cooking the shrimp) and stir to combine the flavors.
  4. To serve, either on a plate, in a bowl or in a pretty martini glass, spoon grits on the bottom.
  5. Add shrimp and shrimp gravy sauce on top of grits.
  6. Garnish by sprinkling green onions on top. Enjoy!

More shrimp and grits and shrimp recipes to taste

Ginny Lane's shrimp and grits
Smoky shrimp and grits
Shrimp gumbo

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, wwww.aimeefortney.com and follow her on twitter, @aimeefortney.