Ruth’s Chris Inspired Shrimp and Grits
A delicious dish of creamy, rich grits paired with seasoned shrimp, capturing the essence of Southern comfort food.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Pescatarian
Ingredients
- 1 lb large shrimp
- 3 cloves garlic
- 1 bunch parsley or green onions
- 1 cup stone-ground grits
- 4 1/2 cups chicken broth
- 1 tbsp lemon juice
- 1/2 tsp Cajun seasoning
- 1 pinch cayenne or red pepper flakes
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 2 tbsp additional butter
- 1 cup sharp white cheddar
- 1 1/4 cups heavy cream
Instructions
- Start by bringing the chicken broth to a boil in a large pot. Add in the stone-ground grits, reduce the heat to low, and stir occasionally until thickened, about 20-25 minutes.
- Once creamy, mix in the sharp white cheddar and butter until melted, seasoning with salt and black pepper to taste.
- While the grits are cooking, heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté until fragrant, roughly 1 minute.
- Next, toss in the shrimp along with Cajun seasoning, cayenne, smoked paprika, salt, and pepper. Cook until shrimp turn pink and opaque, about 3-5 minutes.
- Pour in the heavy cream and lemon juice, allowing the mixture to simmer for an additional 2-3 minutes until the sauce thickens slightly.
- Serve the shrimp over the creamy grits, garnished with chopped parsley or green onions.
Notes
Garnish with lemon wedges and consider pairing with sautéed greens or a crisp salad.