Ina Garten Shrimp And Grits Recipe

This Ina Garten Shrimp and Grits Recipe is a creamy and savory Southern classic, which uses stone-ground grits and juicy shrimp. It’s a straightforward recipe perfect for brunch, weeknight dinners, or entertaining, ready in about 45 minutes.

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Ina Garten Shrimp and Grits Recipe Ingredients

For the Grits:

• 1 cup stone-ground grits
• 4 cups water
• 1 cup milk
• 3 tablespoons butter
• 1 cup sharp cheddar cheese, shredded
• Salt, to taste

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• ¼ cup chicken or vegetable stock
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

How To Make Ina Garten Shrimp and Grits Recipe

1. Cook the grits: In a saucepan, bring water and milk to a gentle boil. Gradually whisk in grits, reduce heat to low, and cook 20–25 minutes, stirring frequently, until creamy. Stir in butter, cheddar, and salt. Cover and keep warm.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium heat. Add garlic and sauté 1 minute. Add shrimp, season with paprika, cayenne, salt, and pepper. Cook 2–3 minutes per side until pink.
3. Make the sauce: Deglaze skillet with stock and lemon juice, scraping up browned bits. Simmer 1 minute to form sauce.
4. Assemble and serve: Spoon creamy grits into bowls, top with shrimp and sauce, and garnish with parsley. Serve immediately.

Recipe Tips

• Best grits to use: Stone-ground grits provide the creamiest texture and most authentic flavor.
• Can I make this ahead? Cook grits ahead and reheat with a splash of milk; cook shrimp fresh for best flavor.
• How to make it spicier: Increase cayenne or add hot sauce to the shrimp.
• Cheese variations: Try white cheddar, Gouda, or Parmesan for a different flavor profile.
• Add extra flavor: Crisp bacon or pancetta makes a great topping for extra richness.

What To Serve With Shrimp and Grits

This hearty dish pairs beautifully with Southern-inspired sides:

• Collard greens or sautéed spinach
• Cornbread or buttermilk biscuits
• Fresh garden salad
• Roasted okra or green beans

How To Store Shrimp and Grits

Refrigerate: Store leftovers in airtight containers for up to 2 days. Reheat gently, adding a splash of milk to loosen grits.

Freeze: Not recommended for grits, but cooked shrimp can be frozen separately for up to 2 months.

Shrimp and Grits Nutrition Facts

• Calories: ~350 per serving
• Protein: 24g
• Fat: 15g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 3g
• Sodium: 520mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use quick-cooking grits instead of stone-ground?
Yes, but adjust cooking time according to package instructions; flavor and texture will differ slightly.

Can I make this recipe dairy-free?
Use plant-based milk and vegan cheese or omit cheese for a dairy-free version.

What size shrimp is best?
Large (16–20 count) shrimp work best for this recipe.

Can I add vegetables to the shrimp?
Yes, bell peppers or spinach sautéed with shrimp add great flavor and texture.

Try More Recipes:

• Ina Garten Chicken Cordon Bleu Recipe
• Barefoot Contessa Oyster Stew Recipe
• Barefoot Contessa Beef Braciole Recipe