Shrimp Grits

4 servings Prep: 15 m Cook: 15 m Total: 30 m Intermediate
5.0/5 (2)
Shrimp Grits
Always a hit at brunches. Just ask that Jenny girl. This Southern classic features succulent shrimp sautéed with mushrooms, green onions, and garlic in a buttery sauce, served over creamy grits—perfect for brunch, lunch, or a comforting dinner.

Ingredients

4 servings
  • 1 pound medium to large shrimp, peeled & deveined
  • 1/4 to 1/2 stick butter
  • 1/2 cup chopped green onions
  • 1/4 pound fresh, sliced mushrooms
  • 1/4 tsp salt
  • 1 tsp garlic powder or 1 clove minced garlic or both
  • 1 tbsp cornstarch (optional)
  • 1 tsp Worcestershire sauce
  • cayenne (optional)
  • lil bit parsley (chopped)

Step-by-Step Instructions

  1. First, make these grits.
  2. Next, melt butter in skillet. Sauté chopped green onions, garlic and sliced mushrooms over medium heat until soft, about 5-7 minutes.
  3. Add shrimp and cook, stirring occasionally, until shrimp turns pink, about 3-5 minutes, being careful not to overcook.
  4. Dissolve cornstarch in 2 tablespoons water (or be daring and use white wine) and add to skillet, along with salt, Worcestershire Sauce and cayenne, if desired.
  5. Stir over low heat until sauce thickens, about 2-3 minutes. Serve over grits. Garnish with chopped fresh parsley.

Common Problems and Solutions

Q: How do I know when the shrimp are done?

A: Shrimp cook quickly—they're done when they turn pink and opaque, usually 3-5 minutes. Overcooked shrimp become rubbery, so watch them closely and remove from heat as soon as they're pink throughout.

Q: Can I make this ahead for brunch?

A: You can prep the shrimp (peel and devein), chop vegetables, and make the grits ahead. Reheat the grits gently with a splash of stock or cream, then cook the shrimp topping fresh—it only takes 10-15 minutes.

Q: Why is my sauce not thickening?

A: Make sure you dissolve the cornstarch completely in cold water before adding it to the hot pan—this prevents lumps. If it's still thin, make a little more cornstarch slurry and add it gradually while stirring.

Tips and Techniques

Use the larger amount of butter (1/2 stick) for a richer sauce. Fresh garlic plus garlic powder gives you the best of both worlds—the brightness of fresh and the depth of powder. Don’t skip the optional white wine in the sauce if you have it—it adds wonderful flavor.

Ingredient Substitutions

  • fresh mushrooms: canned mushrooms, drained
  • cornstarch: flour
  • medium to large shrimp: small shrimp or crawfish tails

Equipment Needed

  • large skillet
  • pot for cooking grits
  • sharp knife for chopping

Historical Context

While Shrimp and Grits originated in the Carolina Lowcountry, Louisiana cooks have made it their own with Creole and Cajun seasonings. It’s become a staple at brunches across the South and a favorite way to showcase Gulf shrimp.