Ingredients
Scale
- 1 cup stone-ground grits
- 2 cups low-sodium chicken broth
- 1 lb shrimp (peeled and deveined)
- 4 tbsp unsalted butter (divided)
- 2 cloves garlic (minced)
- ½ cup heavy cream
- 2 green onions (chopped)
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring chicken broth to a gentle boil. Slowly whisk in the grits, stirring continuously until thickened (10-15 minutes).
- Stir in 2 tablespoons of butter and heavy cream until smooth. Season with salt and pepper.
- In a skillet over medium-high heat, melt the remaining butter. Sauté minced garlic until fragrant, then add shrimp and cook until pink (about 2-3 minutes per side). Sprinkle with smoked paprika.
- Serve the creamy grits topped with sautéed shrimp and garnish with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 480
- Sugar: 1g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 200mg