Ina Garten Shrimp and Grits Recipe
Ina Garten Shrimp and Grits Recipe is a classic Southern dish with a gourmet twist. Creamy, buttery grits are topped with perfectly cooked shrimp in a flavorful sauce.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 tsp salt
- 3 tbsp butter
- ½ cup shredded sharp cheddar cheese
- 1 lb large shrimp peeled and deveined
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic minced
- ½ cup chicken broth
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Pinch of cayenne pepper optional
Instructions
Cook the Grits
- Bring water or chicken broth to a boil. Add salt and slowly whisk in grits. Reduce heat and simmer until thick, about 20 minutes.
Add Butter and Cheese
- Once grits are creamy, stir in butter and cheddar cheese. Mix until smooth and melty. Keep warm while cooking shrimp.
Prepare the Shrimp
- Pat shrimp dry and season with salt, pepper and optional cayenne. Dry shrimp cook better and have more flavor.
Cook Shrimp in Skillet
- Heat olive oil over medium heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from skillet.
Make the Sauce
- In the same skillet, add minced garlic and sauté for 30 seconds. Add chicken broth and lemon juice. Stir to scrape up browned bits.
Combine Shrimp and Sauce
- Return shrimp to the skillet. Toss in the sauce and cook 1–2 minutes to coat well.
Plate the Dish
- Spoon creamy grits onto plates. Top with shrimp and drizzle with sauce. Sprinkle chopped parsley for color and freshness.
Notes
- Use stone-ground grits for authentic texture and flavor.
- Keep stirring grits to prevent lumps.
- Cook shrimp just until pink to avoid rubbery texture.
- Use fresh lemon juice for a bright, tangy flavor.
- Serve immediately for best taste and presentation.