Creamy Shrimp and Grits

This 30 minute Creamy Shrimp and Grits recipe is easy to make with milk, cajun seasonings and cheese. Perfect for brunch or dinner!

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 391kcal

In a pan over medium heat add milk, water, and salt. Bring it to a boil. Whisk in grits, pepper, and garlic powder and continue whisking until the mixture begins to thicken. (There should not be any lumps)
Cover and cook the grits for 10-12 minutes stirring occasionally. Stir in butter and cheese, cover, and set aside.

In a pan melt butter and add garlic followed by shrimps in a single layer, cook for 2-3 minutes on each side.
Once the shrimps turn pink and curled slightly, add lime juice and Cajun seasoning, mix properly and take them out from the heat, do not overcook as that might dry out the shrimps and make them rubbery.
Spoon grits in a plate or bowl then top with shrimps and garnish with chopped parsley or chopped scallions or both.

It’s best to consume Shrimp and Grits immediately however; you can store leftover shrimp and grits separately in airtight containers for 2-3 days in the refrigerator. To reheat, warm the shrimps gently in the microwave in 30-sec intervals; make sure not to overcook. Use the same method to reheat the grits, just stir in some warm milk to loosen them up while reheating.
Freezing is not recommended.
You can use fresh or frozen shrimps. If using frozen shrimp just make sure that they are not precooked.
The grits tend to harden very quickly, so don’t panic if this happens when you’re about to serve, just add a small amount of warmed milk and mix until they loosen up.