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- 1 cup grits - 4 cups water or chicken broth - 1 lb shrimp, peeled and deveined - 4 tablespoons unsalted butter, divided - 4 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/2 cup heavy cream - 1/2 cup shredded sharp cheddar cheese - 2 green onions, finely sliced - Salt and black pepper, to taste - Lemon wedges, for serving The start of this dish is in the grits. You need good quality grits to get a nice creamy base. I often use stone-ground grits. They add great texture. You also need fresh shrimp. Look for shrimp that are firm and pink. This gives the dish a sweet flavor. - Fresh parsley for a green touch - Extra red pepper flakes for heat - Hot sauce for a kick Adding garnishes can make your dish pop. Fresh parsley adds color and freshness. Red pepper flakes and hot sauce can boost flavor. You can adjust this to fit your taste. - Quinoa or polenta instead of grits - Olive oil instead of butter for a lighter option - Low-fat cream cheese if you want less fat If you don’t have shrimp, try chicken or tofu. These choices will work well with the same sauce. Don't be afraid to mix things up. Cooking should be fun and personal! To start, bring 4 cups of water or chicken broth to a boil in a medium pot. You can use broth for extra flavor. Once boiling, add 1 cup of grits slowly while stirring. This helps avoid lumps. Lower the heat to low and cover the pot. Let the grits simmer for 20-25 minutes. Stir them occasionally. You want them thick and creamy. After cooking, mix in 1/2 cup of heavy cream and 1/2 cup of shredded sharp cheddar cheese. Stir until creamy. Season with salt and black pepper to your taste. Keep the grits warm on low heat. Now, grab a large skillet. Melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté for about 1 minute. The garlic should smell great but not brown. Next, add 1 pound of peeled and deveined shrimp. Cook for 3-4 minutes. Stir gently until the shrimp become pink and opaque. Remove the skillet from heat. Stir in the remaining 2 tablespoons of butter until it melts into the shrimp. For serving, scoop a generous amount of creamy cheese grits onto each plate. Top with the shrimp and drizzle the garlic butter sauce over them. Garnish each plate with sliced green onions for color. Add lemon wedges on the side for a zesty kick. Enjoy this warm and comforting dish! To make creamy grits, use a good liquid. Chicken broth adds depth. Start with boiling water or broth, then slowly stir in the grits. This helps avoid lumps. Once mixed, lower the heat and cover the pot. Let the grits cook for 20-25 minutes. Stir occasionally to keep them smooth. Finally, mix in heavy cream and cheese for richness. Season with salt and pepper to taste. This step makes your grits truly shine. To boost flavor in your shrimp, use fresh garlic. Sauté it until fragrant, but don’t let it brown. Add red pepper flakes for a kick. This gives your shrimp a nice heat. When you add the shrimp, cook just until they turn pink. Overcooking makes shrimp tough. Finish with butter for a rich, glossy sauce. This simple method brings out the best in your shrimp. Want to save time? Use quick-cooking grits. They cut down cooking time to just 5-10 minutes. You can also prep ingredients ahead. Clean and chop shrimp and garlic in advance. Use frozen shrimp; they thaw quickly. Cook the grits while the shrimp cooks. This keeps everything moving fast. With these tips, you can enjoy a delicious meal without wasting time. {{image_4}} Want to turn up the heat? Add more red pepper flakes to the shrimp. You can also toss in a diced jalapeño for a fresh kick. This gives your dish a spicy twist while keeping the garlic butter flavor. Adjust the spices to your taste, and enjoy the extra warmth! If you prefer a vegetarian meal, swap shrimp for sautéed mushrooms or roasted vegetables. Use vegetable broth instead of chicken broth for the grits. You can also add some fresh herbs like thyme or basil for added flavor. This keeps the dish hearty and satisfying without meat. Sharp cheddar is classic, but you can try different cheeses. Gruyère adds a nutty taste, while pepper jack offers a spicy flair. For a creamy option, use cream cheese or mascarpone. Experiment with these choices to find your favorite flavor combo. Each cheese brings a unique twist to the dish. To store leftover garlic butter shrimp and grits, cool them down first. Place the shrimp and grits in separate airtight containers. This will keep the flavors fresh. Store them in the fridge for up to three days. Make sure to label the containers with the date. When you are ready to eat, reheat the grits in a saucepan over low heat. Add a splash of water or cream to keep them creamy. Stir often until heated through. For the shrimp, warm them in a skillet on medium heat. Add a bit of butter or oil to keep them moist. Heat for about three to five minutes, just until warm. You can freeze garlic butter shrimp and grits for longer storage. Place the cooled shrimp in a freezer-safe bag, removing as much air as possible. The grits can also go in a freezer bag. They will stay fresh for up to three months. When you want to eat them, thaw them overnight in the fridge before reheating. I recommend using large shrimp for this dish. Large shrimp hold up well during cooking. They also absorb the garlic butter flavor nicely. Fresh shrimp are the best choice, but frozen shrimp work too. If using frozen shrimp, thaw them in the fridge overnight for best results. Yes, you can prep parts of this recipe ahead of time. Cook the grits and shrimp separately. Store the grits in the fridge for up to two days. Reheat them on low heat, adding a splash of water or cream. You can cook the shrimp right before serving for best flavor. Making grits from scratch is simple and rewarding. Start with 1 cup of grits and 4 cups of water or chicken broth. Bring the liquid to a boil, then add the grits slowly while stirring. Reduce heat and let it simmer. Stir often for 20-25 minutes. Mix in heavy cream and cheese for creamy goodness. Season with salt and pepper to taste. Garlic butter shrimp and grits is a simple, tasty meal. We covered ingredients, steps, and tips. You learned how to cook grits and shrimp perfectly. We explored variations and storage options too. Use the tips to make your dish better and faster. Enjoy this meal with family or friends. It’s sure to impress! Try it out and adjust based on your taste. You’ll create a dish everyone will love. Happy cooking!

Garlic Butter Shrimp & Grits

Indulge in a mouthwatering experience with this Garlic Butter Shrimp & Grits Delight recipe! Perfectly creamy grits are paired with succulent garlic butter shrimp for a dish that feels fancy yet is easy to make. With just a few simple ingredients, you can serve a delicious meal in under 35 minutes. Dive into this delightful recipe and impress your family and friends. Click to explore the full recipe and bring this culinary delight to your table!
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Ingredients
  

1 cup grits

4 cups water or chicken broth

1 lb shrimp, peeled and deveined

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 cup heavy cream

1/2 cup shredded sharp cheddar cheese

2 green onions, finely sliced

Salt and black pepper, to taste

Lemon wedges, for serving

Instructions
 

In a medium saucepan, bring 4 cups of water or chicken broth to a rolling boil. Gradually add the grits while stirring continuously to prevent lumps from forming. Once combined, reduce the heat to low, cover the saucepan, and allow the grits to simmer for 20-25 minutes. Stir occasionally until the grits reach a thick and creamy consistency.

    After cooking, incorporate the heavy cream and shredded sharp cheddar cheese into the grits, stirring until fully blended and creamy. Season with salt and black pepper according to your taste. Keep the mixture warm over low heat.

      In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat. Once melted, add the minced garlic and red pepper flakes, sautéing for about 1 minute until the garlic becomes fragrant but not browned.

        Add the peeled and deveined shrimp to the skillet. Cook for approximately 3-4 minutes, stirring gently, until the shrimp turn pink and opaque. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted and well combined with the shrimp.

          To serve, ladle a generous portion of the creamy cheese grits onto each plate. Top with the flavorful garlic butter shrimp, ensuring to drizzle some of the butter sauce over the top. Garnish each plate with a sprinkle of sliced green onions and serve with lemon wedges on the side for an added zing.

            - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4